People are passionate about their chocolate chip cookies. I think this recipe keeps people coming back for more because they are full of GOOD quality chocolate chips (which we’ll get to later), dense and buttery, soft and chewy and not the least bit crunchy or tough. This recipe is insanely easy once you get the hang of it-and probably the thing people request for me to make most often.
You HAVE to buy kosher salt. Its cheaper than sea salt, and literally no one cooks with iodized salt from a shaker. I don’t even own a shaker. The entire jar is maybe 3 bucks and its perfectly light, actually less salty than the gross table salt, and the texture is perfect for any recipe. As for the chocolate chips, your cookies are only as good as the chocolate chips. I have never been into Nestle tollhouse or literally any other brand besides Ghirardelli. In an article by Bon Appetite, they did a taste test of semi sweet chocolate chips and Ghirardelli won first place over any kind. Spend the $1 more, and I promise you’ll be able to tell the difference. Your chocolate chips should not taste like wax. Who knew!!?
This recipe makes 12 large cookies.
- 1 Stick SALTED butter softened
- 1/2 Cup Granulated Sugar
- 1/4 Cup dark brown sugar packed firm
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 1/2 Cups all purpose flour
- 3/4 Cup Semi Sweet chocolate chips (preferably Ghirardelli)
- Preheat oven to 350 degrees, and line a large baking sheet with parchment paper. I use a darker baking sheet, and this recipe actually works best with the way the darker pan conducts heat.
- In the bowl of a stand mixer or with an electric mixer, place the stick of softened butter, the brown sugar and the granulated sugar. Cream together until light and fluffy and completely mixed together.
3. When the butter and sugars are creamed together, turn the mixer off and crack in the egg and add the teaspoon of vanilla. Beat on a medium speed until the egg is totally mixed in and you no longer see traces of Vanilla.
4. Turn the mixer off, scraping down any sides and the beater as needed. Add the baking soda, the salt, and 1 1/2 cups flour. (I recommend adding the flour a half cup at at time and mixing it in slowly so that it doesn’t get all over the place.) Beat on low until the flour forms small crumbles, then raise the speed to medium high to get it mixed in almost completely. Turn the mixer off to add the chocolate chips.
5. With the mixer off, add in the 3/4 cups chocolate chips and beat on medium until they are mixed in throughout the dough.
6. Remove the bowl from the mixer, scrape down the sides and bottom with a spoon or silicone spatula to make sure any bits of flour are mixed in. With clean hands, take a large chunk of dough out of the mixing bowl and roll into a large ball. You want to end up with 12 that are the same size. I eyeball it and then pinch dough off the ones that are too big, adding to the ones that are smaller. My baking sheet is large enough that I can fit all 12 on it and they still have at least an inch around them. If you don’t have one quite this big, use two smaller ones.
7. DO NOT flatten the balls of dough, they will spread out in the oven. Place cookies in oven and set a timer for 8 to 11 minutes. I always set a timer for 9 minutes and 30 seconds, then take the cookies out to check. You know they are done with the tops are still a little shiny and the bottom of the cookie is just starting to get golden brown around the edges.
8. When your cookies look like the ones pictured above, take them out of the oven and set the entire baking sheet on the counter to cool. Turn off your oven, and place a small pinch of Kosher salt on the tops of each cookie.
9. Set a timer for 30 minutes, leaving them to cool on the baking sheet. This is the hardest part because they smell and look so amazing. In this 30 minutes the butter cools and settles into all the cracks and crevices, the bottoms set a little more, and the body of the cookie remains soft. After the 30 minutes they can be removed from the baking sheet and kept in an airtight container.
*Troubleshooting: If your butter is too hard, or you forgot to take it out of the fridge before making this recipe, heat in a microwave for 10 seconds, then begin.
If your dough seems to wet and almost oily while you are rolling it into balls, your butter was probably too warm. You can remedy this by adding a teaspoon of flour at a time to bulk the dough back up. (or popping the dough into the fridge to chill)
If you try this recipe don’t forget to comment!