These big, soft chocolate chip cookies are one of my favorite cookies. The addition of Kosher salt gives them a unique, amazing flavor that everyone raves about. If I had to choose only two cookies in the world it would be these and my peanut butter cookies.
The Best Chocolate Chip Cookies
I know everyone says it, but this has been our family’s absolute favorite way to make chocolate chip cookies for years. The Kosher salt adds that tiny bit of salt that goes so well with the chocolate that they are hard to resist.
Chocolate Chip Cookie Ingredients:
- Dry ingredients – cake flour, all purpose flour, baking soda, baking powder, and Kosher salt
- Wet ingredients – unsalted butter, light brown sugar, granulated sugar, eggs, and vanilla extract
- Chocolate – chocolate chips or chopped chocolate
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Helpful baking tools:
- Stand mixer or hand mixer
- Measuring cups and spoons
- Sifter
- Insulated baking sheets
- Silicone baking mat
- Ice cream scoop
- Wire cooling rack
- Spatula
Cookie baking tips
- If you like crunchy edges, bake your cookies on the longer side of the suggested baking time. For soft chewy cookies, bake them on the shorter side of the range, they will only be lightly browned.
- Be sure to use a kitchen scale to weigh your ingredients using the weights in the recipe. This is the most accurate way to get the perfect cookies. Remember, place an empty bowl on your scale and reset the tare to zero before adding the ingredients.
- When you remove the cookie sheet from the oven, shape the cookies using the spatula, gently tapping the edges, working your way around to shape the cookie. It has to be done right away while the cookies are hot, before they begin to cool and set up.
- To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20 minutes.
- To make regular sized cookies use a cookie scoop and bake for 8-11 minutes.
How to make the best chocolate chip cookies ever
Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
- Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
- In bowl of electric mixer on medium speed, cream together butter and sugars until very light, about five minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- With mixer on low, add dry ingredients and mix just until combined.
- Stir in chocolate chips with rubber spatula or wooden spoon.
- Use an ice cream scoop because we are making big cookies!
- Scoop dough into balls using an ice cream scoop onto sheet. Bake 14-19 minutes.
- As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
- Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
Can I freeze the dough?
Yes you can freeze this chocolate chip cookie dough. I like to flash freeze the dough balls first. Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a freezer bag. flash freezing them will keep the dough balls from sticking together in a big clump inside the bag. Can be frozen for up to 3 months.
Be sure to try my peanut butter oatmeal chocolate chip cookies as well as my oatmeal cookies, monster cookies, and Snickerdoodles. You won’t be disappointed!
More Cookie Recipes
- Neiman Marcus Cookies
- Reeses Pieces Cookies
- Skillet Chocolate Chip Cookie
- Chocolate Chip Cookie Tower
- Doubletree Chocolate Chip Cookies
- Toll House Cookie Recipe
Jumbo Chocolate Chip Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ½ ounces cake flour 2 1/4 cups
- 8 ½ ounces all purpose flour 2 cups
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons Kosher salt
- 2 ½ sticks unsalted butter room temperature
- 10 ounces light brown sugar 1 1/4 cups packed
- 8 ounces granulated sugar 1 cup, plus 3 tablespoons
- 2 large eggs
- 2 teaspoons vanilla extract
- 15 oz chocolate chips or chopped chocolate 1.5 bags
Things You’ll Need
Before You Begin
- If you like crunchy edges, bake your cookies on the longer side of the suggested baking time. For soft chewy cookies, bake them on the shorter side of the range, they will only be lightly browned.
- For BEST results be sure to use a kitchen scale to weigh your ingredients using the weights in the recipe. This is the most accurate way to get the perfect cookies. Remember, place an empty bowl on your scale and reset the tare to zero before adding the ingredients.
- When you remove the cookie sheet from the oven, shape the cookies using the spatula, gently tapping the edges, working your way around to shape the cookie. It has to be done right away while the cookies are hot, before they begin to cool and set up.
- To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20 minutes.
- To make regular sized cookies use a cookie scoop and bake for 8-11 minutes.
Instructions
- Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
- Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
- In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Stir in chocolate chips with rubber spatula.
- Scoop dough into balls using an ice cream scoop onto sheet. Bake 14-19 minutes.
- As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
- Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
Nutrition
This post originally appeared here on Aug 3, 2012.
Amanda Davis
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April says
Could a bigger batch be made and freeze the dough for faster after school snacks?
Amanda Formaro says
Absolutely. I do this all the time :)
Liz says
What a fun time!!! Love that you two baked together…wish I could have joined you. I do that spatula trick, too :)
PS…the cookies look fantastic
Erin @ Dinners, Dishes and Desserts says
What a great post – so sweet!
The cookies look incredible. Big and soft are the only way I like them :)
Javelin Warrior says
Wow, these cookies do look so delicious! Big, soft, and exactly what I want from a chocolate chip cookie… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks always for keeping me inspired with new ideas…
Debbie says
These look great Amanada. I will definitely be making them soon!
Faith says
Oh wow, I am a huge sucker for chocolate chip cookies…it will not be long before these beauties grace my kitchen. ;)
And thanks so much for stopping by my blog!
Megan's Cookin' says
What a sweet post Amanda and I’m loving all the pictures. I’m glad you got to go over and spend at least the evening and part of the morning. I would love to go back to Park City (or anywhere, actually!)and be roomies again! It was all so much fun.
Seattle, right???
:D
Shelby says
I’m SO jealous :) Seriously, some of my favorite bloggers and some I’ve followed for as long as I have blogged myself…Oh, and the cookies? I’d go off my diet in a heartbeat to eat a couple of those! They look amazing!
Tracy says
These look amazingly good. My cookies usually come out much flatter – I am going to have to try these beauties!
Rachel @ Bakerita says
These look amazing! I love seeing other people’s favorite chocolate chip cookie recipes and adapting their favorite tips and tricks to mine…can’t wait to try this!
Angie@Angie's Recipes says
These cookies look fantastic! I love soft and chewy cookies.
Ashley @ Wishes and Dishes says
I’m forever on a hunt for the best chocolate chip cookie recipe. I’ll have to give these a whirl :)
Sue {munchkin munchies} says
You got me at “Big and soft”! YUM! Looks like you had a fun time, Amanda!
Veronica says
So heartwarming that two of my SRC buddies got to meet and even stay the night! And bake together. LOVE! The cookies look wonderful and I love Katrina’s tip to make them round. What a wonderful trip!
Amanda says
Thanks Veronica! It was so fun, but too short!
amy @ fearless homemaker says
sounds like an awesome conference + a wonderful time. and how awesome do those cookies look?! i’ll take a dozen, please. =)
Tara Hosta says
Is there anyway you can list the recipe in cups and not ounces?
Amanda says
Hi Tara, thanks for asking! I actually meant to do that, so thank you for reminding me. I have just updated the recipe to reflect the measurements next to the weights :)
Cathy @ Noble Pig says
Isn’t it amazing how bloggers just ivite each other over and it’s like we have known each other for years! It’s the best!!!!
Donna says
These look absolutely perfect…and your photography is superlative!! Question…how does cake flour differ from all-purpose or bread flour..In France they are marked by “number type”…45, 55, 60 and so on…
Which do you prefer for this recipe?..I believe pastry/cake flour is type 45 here in Europe…Thanks for any insight..and thank you for sharing the beautifully written/photographed post!
Alora Bowman says
Whether you don’t keep cake flour in the pantry or you’ve just run out, making a substitute is easy. All you need are two ingredients from the pantry — all-purpose flour and cornstarch. Here’s how to do it – Take one level cup of AP flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. hope this helps
Katrina says
Wow, I almost feel famous having such a great write up on your blog. ;)
Love the picture of the group with you peeking in the back.
And I had no idea you were taking so many pictures of me working in the kitchen. ;) Glad you decided to stay with me and it definitely wasn’t long enough.
And thanks bunches for all the kind words. Will be so fun to meet up again! Let’s do it soon!
Anna says
What a sweet post…and not just because of the cookies.
Amanda says
Aww thanks Anna! I adore Katrina and it was so wonderful meeting her. I only wish I had had more time with her. It was so short!