Chocolate Chip Cookies

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Servings: jumbo cookies

Calories: 273cal

Equipment

Ingredients

8 ½ ounces cake flour 242g, 2 1/4 cups
8 ½ ounces all purpose flour 242g, 2 cups
1 ¼ teaspoons baking soda 7g
1 ½ teaspoons baking powder 6g
1 ½ teaspoons coarse Kosher salt 9g
2 ½ sticks unsalted butter room temperature, 283g
10 ounces light brown sugar 283g, 1 1/4 cups packed
8 ounces granulated sugar 227g, 1 cup plus 3 tablespoons
2 large eggs 100g
2 teaspoons vanilla extract 9g
15 ounces chocolate chips or chopped chocolate 227g, 1.5 bags

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.
8 1/2 ounces cake flour, 8 1/2 ounces all purpose flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons coarse Kosher salt
In the bowl of an 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.
2 1/2 sticks unsalted butter, 10 ounces light brown sugar, 8 ounces granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 15 ounces chocolate chips or chopped chocolate
Scoop dough into balls using a 3 tablespoon cookie scoop onto the sheet. Bake 14-19 minutes.
*The warmer the dough gets sitting on the counter, the faster they will bake, so keep an eye on them (especially because you will be baking them in batches). Smaller ovens, such as countertop ovens, will also bake faster.
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.

Video

Author: Amanda Davis

5 from 12 votes

Notes

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 20-30 minutes or until soft enough to leave an impression when lightly poked.
Personally, we like making ours into jumbo chocolate chip cookies, which is achieved by using a 3 tablespoon cookie scoop. You can use a 1.5 - 2 tablespoon cookie scoop and bake them for 8 - 11 minutes instead if you want "regular" sized cookies.
I have made these cookies with all chopped chocolate and I've also made them with a combo of half chopped chocolate and half chocolate chips. For the chopped chocolate, use a good quality bar of baking chocolate and roughly chop it into small-medium sized chunks.
I use cake flour, but if you don’t have any you can use all purpose flour by following this calculation. Replace 1 cup of cake flour with 1 cup all purpose flour MINUS 2 tablespoons all purpose flour PLUS 2 tablespoons of cornstarch.

Course: Desserts

Cuisine: American

Prep Time15

Cook Time20

Total Time35

Nutrition