Chocolate Chip Cookies
Chewy chocolate chip cookies with crisp golden edges, soft centers, and plenty of chocolate in every bite. A 24- to 48-hour dough rest develops deeper flavor and creates the bakery-style texture that makes these my go-to chocolate chip cookies.
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Ingredients
- 405g (3¼ cup) all-purpose flour/ plain flour, spooned and leveled if measuring by cups
- 8g (1¼ teaspoon) baking soda
- 10g (1 Tbsp) cornstarch
- 4g (¾ tsp) fine sea salt
- 268g (1 cup + 3 Tbsps) unsalted butter, at room temperature
- 180g (¾ cup + 2 Tbsps packed) dark brown sugar
- 57g (¼ cup + 1 Tbsp) white sugar
- 50g (1 large egg) egg (weight is without shell), at room temperature
- 20g (1 large egg yolk) egg yolk (weight is without shell), , at room temperature
- 15g (1 Tbsp) pure vanilla extract
- 227g (1 cup + ⅓ cup) dark chocolate chips / semi-sweet chocolate chips
- [OPTIONAL] flakey sea salt
Instructions
- MISE EN PLACE. Measure all of your ingredients before you begin. Bring the butter, egg, and egg yolk to room temperature.
- MIX DRY INGREDIENTS. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.405g (3¼ cup) all-purpose flour/ plain flour, spooned and leveled if measuring by cups, 8g (1¼ teaspoon) baking soda, 10g (1 Tbsp) cornstarch, 4g (¾ tsp) fine sea salt
- CREAM BUTTER & SUGARS. In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed (KitchenAid Speed 4) until smooth and creamy, about 2 minutes.268g (1 cup + 3 Tbsps) unsalted butter, at room temperature, 180g (¾ cup + 2 Tbsps packed) dark brown sugar, 57g (¼ cup + 1 Tbsp) white sugar
- ADD EGGS & VANILLA. Add the egg, egg yolk, and vanilla extract. Mix until smooth and fully combined.50g (1 large egg) egg (weight is without shell), at room temperature, 20g (1 large egg yolk) egg yolk (weight is without shell), , at room temperature, 15g (1 Tbsp) pure vanilla extract
- ADD DRY INGREDIENTS. Add the flour mixture to the butter mixture. Mix on low speed just until no dry flour remains. The dough may look crumbly at first—keep mixing until a soft dough forms. Do not overmix.
- ADD CHOCOLATE. Fold in the chocolate chips until evenly distributed throughout the dough.227g (1 cup + ⅓ cup) dark chocolate chips / semi-sweet chocolate chips
- CHILL THE DOUGH. Transfer the dough to an airtight container, cover tightly, and refrigerate for at least 24 hours and up to 48 hours.
- PORTION THE DOUGH. Let the chilled dough sit at room temperature for 15 to 30 minutes, or until it is firm but easier to portion. If needed, gently break the dough apart with your hands.For smaller cookies, divide the dough into 50g portions. If you don't have a kitchen scale, use a #20 cookie scoop (about 3 tablespoons) for smaller cookies.For large cookies, divide the dough into 100g portions. If you don't have a kitchen scale, use about 2 scoops of dough from a #20 cookie scoop.Shape each portion into a rough ball.
- PREPARE FOR BAKING. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the cookie dough portions on the baking sheet, leaving at least 3 inches (7.5 cm) between each cookie.
- BAKE. Bake until the edges are lightly golden and the centers still look slightly underbaked. The centers may look slightly underbaked when you remove them from the oven. They will continue to bake and set as they cool.50g cookies: Bake for 10 minutes100g cookies: Bake for 14 minutes
- OPTIONAL: SHAPE THE COOKIES. For perfectly round cookies, place a large round cookie cutter around each cookie immediately after baking and gently swirl it around the cookie.
- FINISH & COOL. If desired, sprinkle the cookies with flaky sea salt while still warm. Let the cookies cool on the baking sheet for 15 to 20 minutes before serving.[OPTIONAL] flakey sea salt
Servings: 24 cookies (50g each)
