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
CHOCOLATE CHIP COOKIES COOKBOOK!
Chocolate Chip Cookies are a favorite in just about every household. But there's more than one way to make these delicious hand-held treats. Get 20 different recipes! See ALL my cookbooks here!
20 yummy chocolate chip cookie recipes plus tips for baking your best batch! ONLY $9.97!!
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 Peanut Butter Cookies
- 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 1/2 ounces cake flour 2 1/4 cups
- 8 1/2 ounces all purpose flour 2 cups
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Kosher salt
- 2 1/2 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
Latest posts by Amanda Davis (see all)
- Strawberry Cake - April 15, 2024
- Shredded Chicken and Chile Enchiladas - April 13, 2024
- Strawberry Lasagna - April 8, 2024
Leave a Reply