Chocolate Chip Cookies

Ingredients

• 3 cups (380 grams) all-purpose flour**380 g
• 1 teaspoon baking soda5 g
• 1 teaspoon fine sea salt6 g
• 2 sticks (227 grams) unsalted butter, (at cool room temperature (67°F))227 g
• 1/2 cup (100 grams) granulated sugar100 g
• 1 1/4 cups (247 grams) lightly packed light brown sugar247 g
• 2 teaspoons vanilla9 g
• 2 large eggs, (at room temperature)100 g
• 2 cups (340 grams) semisweet chocolate chips340 g

Method

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl, combine the flour, baking soda, and salt.
3. In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combined, scraping the bowl down as needed. Gradually beat in the flour mixture. Stir in the chocolate chips.
4. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
5. If time permits, place the dough scoops into an airtight container and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Bake from the fridge.
6. Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
7. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.

Watch out for: Skipping the chill is the most common downgrade: expect a flatter, softer-edged cookie.

Ingredients

• 1 1/3 cups (169 grams) all purpose flour, (measured correctly)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 stick (113 grams) unsalted butter, (melted and cooled)
• 1/2 cup (100 grams) granulated sugar
• 1/3 cup (67 grams) packed light brown sugar
• 2 tablespoons light corn syrup or golden syrup
• 1 large egg, (at room temperature)
• 1 tablespoon milk (any kind)
• 2 teaspoons vanilla extract
• 1 cup (170 grams) semisweet chocolate chips

Method

1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.
4. Using a medium (1 1/2-tablespoon size) spring-loaded scoop, drop balls of dough onto the prepared baking sheets, spacing at least 2 1/2 inches apart. Don't worry if the dough isn't perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking. When you remove the baking sheet from the oven, tap it against the counter.
5. Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 3 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.

Watch out for: Store exposed to air or the crispness you baked for dies in the container.

Ingredients

• 1 1/2 cups (191 grams) all-purpose flour*191 g
• 1 1/4 cups (159 grams) bread flour*159 g
• 1 teaspoon baking soda5 g
• 1 teaspoon baking powder4 g
• 1 teaspoon fine sea salt6 g
• 2 sticks (227 grams) unsalted butter, (at cool room temperature)227 g
• 1/2 cup (100 grams) granulated sugar100 g
• 1 1/4 cups (250 grams) lightly packed brown sugar250 g
• 2 teaspoons vanilla extract9 g
• 2 large eggs plus 1 egg yolk, (at cool room temperature)100 g
• 2 cups (340 grams) semisweet chocolate chips340 g

Method

1. If baking right away, preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flours, baking soda, baking powder, and salt.
3. In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the chocolate chips.
4. Using a large spring-loaded cookie scoop, divide the dough into 3-tablespoon sized balls.
5. If time permits, wrap dough balls in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful.
6. When ready to bake, place dough balls on prepared baking sheets, at least 2 inches apart.
7. Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
8. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See pink tip box above the recipe for storage tips.

Watch out for: This is the profile where cup-measuring hurts most — 10% extra flour here reads dry, not thick.

Ingredients

• All-purpose flour (2 cups)250 g
• Brown sugar (1 cup (packed))201 g
• White sugar (1/2 cup)86 g
• Butter (1 1/2 sticks)175 g
• Egg (1 large egg plus 1 yolk)82 g
• Baking soda (3/4 tsp)4 g
• Salt (1/2 tsp)4 g
• Chocolate (1 1/2 cups)250 g

Method

1. Butter: fully melted, cooled; stirred in — no mixer
2. Rest: 5-10 min after mixing so sugar dissolves into the fat, then chill if thickness wanted
3. Oven: 375F
4. Bake: 10-12 min

Watch out for: This dough spreads. If it runs past pleasantly-flat, the fix is the fridge, not more flour — flour would trade the chew away.

Ingredients

• 3 cups plus 2 tablespoons all purpose flour (I used King Arthur Unbleached AP Flour)360 g
• 1 teaspoon baking powder4 g
• ¼ teaspoon baking soda1 g
• 1 ½ teaspoons kosher salt6 g
• 1 cup unsalted butter, cold and cut into cubes227 g
• ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar170 g
• ½ cup granulated sugar100 g
• 2 eggs, cold, lightly beaten in a separate bowl100 g
• 1 teaspoon vanilla extract4 g
• 2 cups dark chocolate chips (I used Ghirardelli dark chocolate baking chips)340 g

Method

1. Line a large baking sheet with a silicon mat or parchment paper. Set aside.
2. In a medium bowl, mix together the flour, baking soda, powder, and salt. Set aside.
3. In a standing mixer fitted with a paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips with a rubber spatula.
4. Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.
5. Preheat oven to 375°F. Bake cookies for 15-20 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. There’s nothing that ruins them more than being overcooked. I can’t stress this enough! Cool on a wire rack, then serve!

Watch out for: This profile fails as underbaked-everywhere when portions shrink but the clock doesn't. The size IS the recipe.