Everyone says that they know how to make The Best Chocolate Chip Cookies....but I promise you that these really are the absolute best! The edges are slightly crispy, yet the centers are soft and chewy. The key is to slightly underbake them and allow them to cool to get those perfectly soft and chewy centers we're all looking for!
Ingredients
This recipe uses a combination of granulated sugar, light brown sugar, dark brown sugar, and unsalted butter. (Feel free to use all light or dark brown sugar if you don't have both types on hand.) You also need all-purpose flour, baking powder, eggs, and of course, chocolate chips!
Intentionally underbaking these provides perfectly crispy edges and slightly soft, chewy centers. Since these are intentionally underbaked, using the right amount of butter and sugar produces the caramelization necessary to produce nice, crispy edges.
Chocolate Chip Cookie Mixing and Shaping Processes
Creaming the butter and all of the sugars together for several minutes is key to achieving the perfect texture on these cookies, too. This may sound like a lot of time, but I promise you that this is an important step to not skip. The butter and sugar are almost whipped and will take on a pale tan color when done. (I make these with my son, and he calls this the "dog fuzz" stage - I have yet to figure out exactly what that means, but it makes me laugh every time!) Your mixture should look like what is pictured below. It will take approximately 5 to 7 minutes to achieve the proper "dog-fuzz" consistency.
Once the butter and sugar are creamed together, add in the flour, baking powder, eggs, and vanilla extract. Mix on medium-low until a dough forms. Add in the semi-sweet chocolate chip cookies, and continue to mix until just combined.
Pro tip: Reserve some of the chocolate chips and press them into cookies right before baking them. This is purely for aesthetic purposes, but if you don't have any chips on the surface, they'll mostly be hidden. Most, if not all, will get covered with the dough. Placing some on top allows you to clearly see that they are, in fact, chocolate chip cookies!
One of the main ways to improve the final texture of these cookies is to cover and refrigerate the dough for at least one hour (up to overnight) prior to baking. Chilling the dough causes the cookies to not spread out as much while they bake, and it really helps to improve the texture of the final product.
I use my digital scale to portion each cookie out to 60 grams. If you don't have a digital scale, this is equal to about two tablespoons. Feel free to make these any size you want; just be aware that they will spread during baking.
As mentioned above, save some of the chocolate chips and place them on top of your cookies after you roll them into individual cookies.
The cookies are done after an 8 to 10 minute stint in a 375°F oven. The centers will not look set, but it is very important to take them out of the oven now if you want to have soft, chewy centers. Allow them to cool for 2 to 3 minutes on the tray, then transfer them to a cooling rack to finish cooling.
Looking for something else? Check out my other dessert recipes here!
Leave a rating below, and let me know in the comments if you have any tips or tricks on how to make these last longer than a day or two! (It's a real struggle in our house!) Your kids, spouse, loved ones, etc. will be sure to thank you when you make these.
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Recipe
The Best Chocolate Chip Cookies
Equipment
- 2 Baking Sheet You can use one, but since you need to cook these in batches, using two speeds up the process significantly.
- Wire Cooling Rack
Ingredients
- 2 Sticks Unsalted Butter Softened - ½ Pound
- 1 Cup Granulated Sugar
- ½ Cup Light Brown Sugar Packed
- ½ Cup Dark Brown Sugar Packed
- 2 Large Eggs Beaten
- 2 Teaspoons Vanilla Extract
- 2¾ Cups All-Purpose Flour (For a more accurate volume [cup] measurement, use a tablespoon to scoop the flour into the measuring cup and scrape the excess off the top.)
- 1 Teaspoon Baking Soda
- ½ Teaspoons Baking Powder
- 1 Teaspoon Fine Sea Salt
- 2 Cups Semi-Sweet Chocolate Chips One 12-ounce package - Reserve ¼ - ⅓ Cup to place some chips on top of the cookies just before baking.
Instructions
- In the bowl of a stand mixer, cream the butter and all three sugars on moderate speed for approximately 5 to 7-minutes until thoroughly combined and it turns a pale tan color.
- Combine the beaten eggs and vanilla extract and add to butter and sugar mixture. Mix an additional 2-minutes until egg mixture is incorporated.
- In a large bowl (while butter and sugar are being mixed), combine the flour, baking soda, baking powder, and fine sea salt and whisk to combine. While the mixer is off, add the flour mixture to the stand mixer. Combine on medium low speed until incorporated, approximately 1 to 2-minutes until a cohesive cookie dough forms.
- Add in all but ¼ to ⅓ cup of the chocolate chips (reserving for later) and stir on low speed until just combined, 30 seconds to 1 minute.
- Optionally, cover the dough and refrigerate for one hour, up to overnight.
- When ready to bake, preheat oven to 375°F.
- Remove the dough from the fridge and roll the cookies into balls that weigh 60 grams each (about two tablespoons). Place approximately 2 inches apart on a parchment paper-lined baking sheet.
- Bake for 8 to 10 minutes, until the outside edges are set but the centers are soft.
- Remove from oven and allow to cool for 2 to 3 minutes before moving to a wire rack to cool completely.
- Repeat the shaping and baking process with the remaining dough. This will take several batches (usually three total) to bake all of the cookies.
Miles says
If you want a chocolate chip cookie recipe that will change your life, this needs to be the one you try next! The mixture of sugars is what makes the flavor and texture of these cookies so good. I highly recommend letting the dough rest at least over night, if not longer, for a better-shaped cookie. These are so good!!!!
Spencer Klickman says
I like the longer rest on the dough too! These are definitely a family favorite in our house, and I'm so glad that you guys are enjoying the recipe!
Bryndle digh says
These cookies are the best! Everyone needs to try them. And once you done you’ll use this recipe again and again!!
Spencer Klickman says
Thanks so much for the review and the rating! Glad you enjoyed them!