The Ultimate Chocolate Chip Cookies
I have been making chocolate chip cookies for decades. The recipe has morphed over time. Just a tweak here and there over the years. It has taken time but hands down this one is the best. I usually make a double so that is what I am going to post but it can easily be cut in half.
- 4 sticks unsalted butter at room temperature
- 2 cups light brown sugar
- 1 cup white sugar
- 1 1/2 tbsp. vanilla (I don’t measure vanilla so this is an estimate)
- 4 1/2 cups pre-sifted flour
- 2 tsp. baking power
- 2 tsp. baking soda
- 2 tsp. kosher salt
- 2 eggs at room temperature
- 2 egg yolks at room temperature
- a mixture of chocolate chips (3/4 bags) – bittersweet, milk chocolate, and dark
- Maldon salt
In a standing mixmaster beat the butter until soft and whipped. Add both sugars and continue to beat. More beating is better than less at this point.
In a separate bowl add the dry ingredients (flour, baking soda, baking powder, and salt). Whisk the ingredients together.
Add in vanilla to the butter mix. Beat until incorporated. Add in the eggs and egg yolks one by one beating each time in between.
Add in 1/3 of the flour mixture, beat. Continue until all the flour is mixed in.
Add the chocolate chips. It is nice to have a variety of chips sizes too. Chunks, tiny ones, regular-sized ones, etc. Mix it up. Beat these in until they are mixed in throughout.
Put this in the fridge for an hour or even more to set. It does make a difference but you can go directly to baking them too.
Preheat the oven to 400.
Line cookie sheets with parchment paper. Using a medium-sized ice cream scoop to make the cookies and put them on the paper.
Take the Maldon salt and sprinkle over the cookies. This is a really key component.
Bake for 8 minutes or until starting to get browned. More of the cookies will be browned and will look almost not done but they are done enough.
Take out of the oven and put on a cooling rack. Let them cool a bit so they can keep cooking and firm up.
Soft, chocolatey, salty and just perfect.