The Best Chocolate Chip Cookies

5 from 3 votes

I mean it this time when I say that these are the best chocolate chip cookies ever. Everyone else just THINKS they have it figured out!

Prep Time20

Cook Time25

Resting Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 284kcal

1 Stand Mixer
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

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.

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.

The cooking time will depend on your individual oven. I start checking at 8 minutes, and usually will go no longer than 10 minutes.