The Best Homemade Chocolate Chip Cookies
This recipe makes chocolatey cookies that are amazing warm from the oven for the ultimate indulgence.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 Cookies
- 2 cups all-purpose flour
- ½ cup bread flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup butter softened
- 1½ cups packed light-brown sugar
- 1⁄4 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Sift the flour, bread flour, salt, baking soda, and baking powder together into a large mixing bowl.
In a large mixing bowl. beat the butter, brown sugar and granulated sugar in until fluffy.
Mix in the eggs one at a time, then add the vanilla.
Mix in the flour mixture and mix until combined. Stir in the chocolate chips by hand. Shape into a log in plastic wrap and chill until firm 30 minutes – overnight.
Preheat the oven to 375 degrees F/190C. Cut the chilled dough into 1/2 inch/10mm thick slices. Place the slices onto a baking sheet lined with baking paper or nonstick foil
Bake until the cookies are golden brown around the edges but soft in the middle, about 10 - 12 minutes.
Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
The original recipe did not include bread flour. This was added to keep the cookies from flattening too much. If you were a fan of the original recipe, just omit the bread flour and add a half cup more of all-purpose flour.
Use softened butter: Soften your butter to room temperature. You’ll know when it’s soft enough when you can make a dent in the butter when pressed.
Don’t Over Mix: Once you add the dry ingredients, mix gently. Over mixing the dough will give you a tough cookie. When in doubt – finish the job by hand. Mix until the flour is just incorporated.
Don’t over bake your cookies. When chocolate chip cookies come out of the oven, they should be slightly underdone in the middle. Leave them to set on the hot cookie sheet for a few minutes before transferring them to a cooling rack.
Like a thicker, softer cookie? Add an extra half cup of flour to the recipe. It creates a soft cookie that only gets softer as they cool.
Calories: 292kcal | Carbohydrates: 39g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 221mg | Potassium: 141mg | Fiber: 1g | Sugar: 27g | Vitamin A: 265IU | Calcium: 34mg | Iron: 1.7mg