The BEST Chocolate Chip Cookie Recipe | Bakell Blog & Recipes
The most amazing, popular and loved chocolate chip cookie recipe, this amazing chocolate chip cookie recipe will become your favorite as well! Enjoy!
- Prep time: 10 mins
- Cook time: 12 mins
- Total time: 22 mins
- Serves: 48
- 1 cup (2 sticks) salted butter, softened
- ½ cup sugar
- 1.5 cups brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1.5 tsp baking powder
- ¾ tsp smallish-medium coarse sea salt or kosher
- 2¾ cups all-purpose flour (12 ounces) If at all possible, please weigh the flour
- 2¼ cups semi-sweet chocolate chips
- Preheat the oven to 360 degrees. This is not a typo.. three hundred and sixty.
- Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a Kitchenaid)
- Add both eggs and vanilla and beat for an additional 2 minutes on medium.
- Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.
- Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.
- Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
- Bake for 12-14 minutes until the edges are golden brown. Remove from the heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
Helpful Chocolate Chip Cookies Tips:
THE ROLE OF BROWN SUGAR IN CHOCOLATE CHIP COOKIES
The perfect balance of flavor and texture. Not overly sweet, the brown sugar gives the cookie a deeper flavor that only the molasses in the brown sugar brings. It gives it a caramel type chewiness around the edges.
As a result, you get a nice paper-thin crisp bottom, but the rest of the cookie is soft and chewy.
Using coarse sea salt or kosher salt (over table salt) enhances and intensifies the flavor of the chocolate chips bringing a nice balance to the cookie. I will sometimes sprinkle 3 or 4 flecks of sea salt over each ball of uncooked dough before baking just to get a tiny hit of salt amplifying the chocolate flavor to another level.
*PLEASE do not use table salt, the course sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.
NOTES ABOUT THE CHOCOLATE CHIP COOKIE RECIPE
-WHY ARE MY CHOCOLATE CHIP COOKIES FLAT?-
If you’re cookies are coming out flat and not like the pictures there are probably 4 reasons for this.
#1) Your baking powder and baking soda is old. If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising properties and isn’t reacting properly.
#2) Creaming. It’s not enough to just cream the butter and sugars until it has come together. This recipe requires you to beat it with a mixer for 3 minutes until the texture of the butter and sugar turns to light and fluffy-just like the picture. This step is crucial as it whips air into the mixture to help the cookies rise properly. This also helps with the crackled top.
* If you own a stand mixer and bake regularly, we recommend purchasing the beater attachment with the silicon edge scraper, it saves you a step from having to stop the mixer to scrape the bowl down.
#3) Too little or too much flour. Flour should be weighed. This can make or break the recipe because just scooping flour into a measuring cup will never yield ideal or consistent results. Because all measuring cups are not manufactured exactly the same, weighing the flour is the only real way to measure correctly. If too little flour is used, the fat content in the butter will cause the cookies to spread more than usual. Don’t let too much or too little flour ruin your baked goods you’ve worked so hard on.
#4) Parchment paper vs. silicon mat – A NEW silicone mat will prevent the cookies from spreading a lot better than a really worn one. But parchment paper always yields the the most consistent results!
-Other Notes and Helpful Tips-
* I know most bags of chocolate chips are 12 oz but this recipe requires a lot of chocolate chips to help bulk the cookie up. You’ll need approximately 1.5 bags. We sometimes add a small handful of extra chips because when we scoop cookies we tend to scrape just dough off the scoop and the last of the dough has a lot less chocolate.
*If you like your cookies to look uniform and the same size, please use a cookie scoop. It makes all the difference and works a lot better than the spoon method.
Enjoy the recipe and happy baking from the Bakell team!