My Favorite Chocolate Chip Cookies
These chocolate chip cookies are soft, chewy, and packed with rich chocolate flavor. Perfect for any occasion and sure to impress!
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Cooling rack
Ingredients
- 2 cups minus 2 tablespoons cake flour This flour gives the cookies a light and tender texture.
- 1 cup bread flour The bread flour adds chewiness to the cookies.
- 1 teaspoon baking soda Helps the cookies rise and become fluffy.
- 1 teaspoon baking powder Works alongside baking soda for optimal texture.
- 1 teaspoon coarse salt Enhances the flavors of the cookies.
- 1 cup unsalted butter Provides richness and moisture.
- 1 cup packed light brown sugar Adds depth of flavor and moisture.
- 1 cup plus 2 tablespoons granulated sugar Balances the sweetness and contributes to the cookie's texture.
- 2 large eggs Binds the ingredients together.
- 2 teaspoons pure vanilla extract Infuses the cookies with a warm, inviting flavor.
- 1 pound bittersweet chocolate disks (or chips) At least 60% cacao content, for rich chocolate flavor.
- Sea salt Optional for topping, adds a touch of sophistication.
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set aside.
- In another bowl, use an electric mixer to cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the pure vanilla extract until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the bittersweet chocolate disks with a spatula, ensuring even distribution throughout the dough.
- Use a cookie scoop to portion dough onto baking sheets lined with parchment paper, spacing them apart. Optionally, sprinkle a pinch of sea salt on top.
- Bake for 10-12 minutes until edges are lightly golden but centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- Use room temperature ingredients for best results.
- Chill dough for 30 minutes if you prefer thicker cookies.
- Experiment with different chocolates for unique flavors.