Chocolate Chip Cookies
It’s easy to make a delicious chocolate chip cookie. You should never settle for the tasteless, chalky, lazy versions found in quickie marts and at mass-market kiosks. A good chocolate chip cookie, in our opinion, is one of life’s small pleasures, and you should treat it as such. Pay special attention to your ingredients. Use a high-grade butter (experiment with some of the specialty butters on the market), fresh eggs, and real vanilla. This recipe produces our favorite type of chocolate chip cookie: slightly crisp edges and a soft center. We couldn’t help ourselves with the chocolate, so we also added more chips than usual to the batter. You can leave the dough, tightly covered, in your refrigerator for up to 5 days and bake it off in small batches so you can have warm, fresh-from-the-oven cookies any time you like.
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe CourseDessert, Snack
MealKid Snack, Tea
Taste and TextureButtery, Chewy, Chocolatey, Sweet
Type of DishCookie
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 2/3 cups (16 ounces) semisweet chocolate chips
In a large bowl, whisk the flour, salt, and baking soda together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 5 seconds.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
Using a spatula or wooden spoon, fold in the chocolate chips.
Cover the bowl tightly and put in the refrigerator for 6 hours.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).
The cookies can be stored in an airtight container for up to 3 days.
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2008 Matt Lewis and Renato Poliafito