The Best Chocolate Chip Cookie Recipe
Cake Flour & Bread Flour – Not all flour is created equal, so you can't substitute regular flour for the cake or bread flour in this Chocolate Chip Cookie Recipe! Different flours have different protein ratios and don't all weigh the same amount, so it's not a 1:1 swap.Baking Soda & Baking Powder – These should not be substituted. Both are important in this recipe for leavening, texture, flavor, and browning.Kosher Salt – Salt will help balance the sweetness and enhance the flavor.Unsalted Butter – I like to use unsalted butter when baking to control the amount of salt I add to the recipe. Make sure your butter is at room temperature before creaming it together with the sugars to yield the best results.Dark Brown Sugar & White Sugar – This Chocolate Chip Cookie Recipe calls for two types of sugar. The molasses in the dark brown sugar adds a depth of flavor and keep the cookies chewy, while the white sugar helps aerate the cookies when creamed with the butter to create tiny air pockets for a crispier cookie.Eggs – Use large eggs at room temperature. If they're straight from the fridge, they will make the butter seize and won't combine evenly.Vanilla Extract – Adds even more flavor to your cookie dough. Chocolate Chips – You can use semi-sweet chocolate, milk chocolate, dark chocolate, or even a mix as long as it's 2 cups total. The same goes for the shape; chocolate chips, chocolate disks, chopped chocolate, and chocolate chunks all work.Maldon Salt – I like to sprinkle the tops of the cookies with flaky salt before baking. This step is optional but very worth it.
*For a full list of ingredients and instructions please see recipe card below
How to Make the Best Chocolate Chip Cookies
Step 1: Start by combining all of the dry ingredients in a bowl and set aside. Yes, you need a kitchen scale to make this Chocolate Chip Cookie Recipe. Not all units have the same density so they don't convert perfectly from ounces to cups. This is my favorite kitchen scale that I've had for years.
Step 2: Then in a large mixer cream together the butter and sugars until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between, and the vanilla extract.
Step 4: When ready to bake scoop ¼ cup sized cookie dough balls onto a parchment lined baking sheet, sprinkle with flaky salt.
Step 5: Bake at 350º F for 16-20 minutes until golden brown.
How to Store Chocolate Chip Cookies
