The Best Chocolate Chip Cookies
If you're a chocolate lover, this recipe is for you. These chocolate chip cookies really are the best and filled with the perfect amount of chocolate chips.
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Cookie scoop
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 1 cup (213 g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon (4.3 g) vanilla
- 3 1/4 cups (390 g) all-purpose flour
- 1 teaspoon (4.6g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (4 g) cornstarch
- 2 cups (448 g) semi-sweet or dark chocolate chips
- ½ cup (112 g) mini semi-sweet chocolate chips
Instructions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy. This takes about two to three minutes.
- Add the eggs one at a time and mix until smooth. Scrape down the sides of the bowl after mixing each egg.
- Add the vanilla and mix for about 20-30 seconds.
- With the mixer on low speed, add the flour, salt, baking soda, baking powder, and cornstarch. Mix until combined.*
- Add the chocolate chips and mix with the mixer on low speed. I like to pulse the chocolate chips into the dough, to avoid overmixing. After mixing in the chocolate chips, remove the bowl from the mixer and take out the paddle attachment and give the dough a good stir with a rubber spatula. This helps the chocolate chips to get evenly distributed in the dough.
- Using a #24 cookie scoop (about 2.5 ounces), portion dough and place on the baking sheet about two inches apart. Bake for 9-11 minutes.
- For large Levain style cookies, divide the dough into nine large balls (about 5 ounces), and place on the baking sheet about three inches apart. Bake for 12-14 minutes.
- For mini cookies, use a #40 cookie scoop (about 1.2 ounces) and bake for 7-9 minutes.
- Let cookies cool on the baking sheet for 5-10 minutes. Remove and finish cooling on a cooling rack. These cookies will be underbaked, giving you the perfect gooey chocolate chip cookie.
Notes
- I like to measure my dry ingredients (flour, salt, baking soda, baking powder, cornstarch) before I start mixing. I feel this makes the mixing process go faster.