Chocolate Chip Cookies
These chocolate chip cookies are the result of what I learned making countless batches for decades. I also explain what the ingredients do to a cookie and how baking can change them. You can tweak your cookies to be just how you like them using my cookie guide towards the bottom of the post.
Servings: 18 cookies
Ingredients
- 2 1/2 cups (320g) unbleached all-purpose flour I use Gold Medal. If you're using King Arthur, reduce the flour by about 3 tbsp (30g)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 1/2 sticks 170g unsalted butter, at room temperature
- 4 tablespoons (57g) shortening
- 1 cup (200g) granulated sugar
- 1 cup (230g) brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 2 eggs room temperature
- 12 ounces chocolate chopped in largish chunks (about 1/4-inch wide)
- Flaky Sea Salt
Instructions
- Whisk together the flour, baking soda and salt in a bowl.
- In a stand mixer, fitted with the paddle attachment, cream the butter on medium speed until light and fluffy, then add the shortening until evenly mixed in. Add sugars and beat for 3 minutes on medium speed. Mix in vanilla. Add eggs one at a time and mix on medium-low speed just until incorporated. Add flour and mix just until incorporated. Mix in chocolate. Scoop cookie dough using a portion scoop, I used a 3 ounce (83g) scoop. You can make the cookies larger or smaller, but it will effect the baking time.
- Refrigerate the dough for at least 30 minutes if you are in a yank, but they improve if you let them sit for 24-36 hours. Resting will make them taste better, be more uniform in shape and color nicely when they bake. After they are chilled you can bake them or freeze the dough balls for later baking.
- To bake: Heat oven to 375°F.
- Bake 6 chilled cookie balls, evenly spaced on a sheet pan in the middle of the oven for about 12-15 minutes. Sprinkle with flaky sea salt while the cookies are baking. Do it when they are almost set but not done baking.
- Allow the cookies to cool slightly on the pan and then remove to a cooling rack.
Rate and Review!
- If you've made this recipe, please leave a rating and review! I love to hear how you've adapted my recipes to your own tastes, so please share how it went for you. It helps other people find my recipes. Thank you!