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Chocolate Chip Cookies
Crisp-edged, chewy-centered chocolate chip cookies made with butter, two sugars and plenty of chips.
Ingredients
| Volume | Grams |
|---|---|
| 2 1/4 cups all-purpose flour | 270 g |
| 1 tsp baking soda | 6 g |
| 1 tsp table salt | 6 g |
| 1 cup unsalted butter, softened | 226 g |
| 3/4 cup granulated sugar | 148 g |
| 3/4 cup packed brown sugar | 160 g |
| 2 large eggs, room temperature | 100 g |
| 1 tsp vanilla extract | 4.7 g |
| 2 cups chocolate chips | 340 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 375 °F and line two baking sheets with parchment.
- Whisk the flour, baking soda and salt in a bowl and set aside.
- In a large bowl, beat the soft butter with both sugars for 2–3 minutes, until lighter in color and fluffy.
- Beat in the eggs one at a time, then the vanilla, scraping down the bowl as needed.
- Add the dry mixture on low speed and stop as soon as no dry streaks remain. Fold in the chocolate chips by hand.
- Scoop rounded tablespoons of dough about 2 inches apart on the sheets.
- Bake 9–11 minutes, until the edges are golden but the middles still look a little soft. Rest 2 minutes on the sheet, then move to a rack.
Tips
- Chilling the dough for an hour or overnight gives thicker cookies with deeper flavor.
- Pull them while the centers look underdone; they set as they cool.
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