This chocolate chip cookie recipe is better than Toll House. How to make your best batch yet
This chocolate chip cookie recipe is simple, straightforward and quick.
Puffy in the middle, chewy-crisp around the edges and studded with plenty of chocolate chips, it makes the ultimate chocolate chip cookie that's doughy yet fully baked, perfectly buttery and decidedly sweet, with hints of vanilla in every delightful bite.
And there’s no need to wait for the dough to chill before baking.
Many cookie dough recipes require chilling before baking to prevent the cookies from spreading out. Since we use both baking soda and baking powder in this recipe, your cookies will stay perfectly puffed-up in the middle while caramelizing and toasting around the edges.
Chocolate chip cookies
Here’s a look at what you'll need for these chocolate chip cookies.
Butter. I recommend unsalted butter for these cookies because it’s often fresher (salt is used as a preservative). Plus, when you use unsalted butter, you can control the amount of salt in the dough. If you prefer to use salted butter (or if that’s all you have), reduce the salt to ¾ teaspoon.
Sugar. We use both granulated sugar and light brown sugar in this recipe. Both add sweetness, but brown sugar ensures chewy cookies. You can use regular granulated white sugar or organic cane sugar. For the brown sugar, use light (not dark) for the best results.
Flour. Regular all-purpose flour works here, so choose your favorite variety. I used unbleached, organic all-purpose flour.
Eggs. To make sure the ingredients are in the correct proportion, use large eggs and bring them to room temperature before making the dough. Room-temperature ingredients create a smooth, well-blended batter. If you forget to pull your eggs from the fridge, run them under warm water for 30 to 60 seconds.
Leavening agents. Baking soda and baking powder add lift to your cookies and prevent them from spreading out. Just make sure your leavening agents are fresh so they can do their job. Check the expiration date on both your baking soda and baking powder before using them. When in doubt, you can check if they’re past their prime by performing simple tests. To test your baking soda, combine ½ cup hot water, ¼ teaspoon white vinegar and ¼ teaspoon baking soda. A reaction should occur immediately; if it doesn’t, replace your baking soda. To test your baking powder, combine ½ cup hot water and ½ teaspoon baking powder. The mixture should bubble immediately; if not, replace your baking powder.
Vanilla. I highly recommend pure vanilla extract (not imitation vanilla flavoring) for its superior flavor.
Salt. Salt balances the sweetness in the cookies and brings out the individual flavors of the other ingredients (butter, chocolate, vanilla). I used fine sea salt and I encourage you to do the same. Sea salt is unlike iodized table salt, which can lend a bitter flavor. If you only have iodized salt, use ½ teaspoon.
Chocolate chips. I prefer semisweet chocolate chips (over milk chocolate chips) in these cookies. If desired, you may use an equal amount of chocolate chunks.
Best chocolate chip cookie recipe
For best results, follow these tips.
Measure your ingredients correctly. For perfect cookie dough every time, use dry measuring cups for dry ingredients and liquid measuring cups (like Pyrex glass measuring cups) for wet ingredients. When measuring the flour, spoon it into the cup and level with a knife; do not pack the flour down. Save the “packing down” for when you’re measuring the brown sugar, which should be packed to ensure there are no air pockets.
Used softened butter. As mentioned above, room-temperature ingredients blend better. Remove your butter from the fridge at least two hours before baking. If you forget, warm the butter in the microwave for 7 to 10 seconds, until it’s slightly softened, being careful not to melt it.
Cream the butter and sugar together until light and fluffy. When you beat butter and sugar together, the sugar creates little air pockets in the softened butter, creating a light and fluffy mixture. This mixture ultimately creates tender, puffy cookies with the perfect rise.
Don’t overmix the dough. Once you add the flour mixture, mix until just blended. Overmixing flour can overwork the gluten and cause tough cookies.
Use a cookie scoop. I prefer using a cookie scoop when making cookies so I’m certain the cookies are uniform in size and bake evenly. If you don’t have a cookie scoop, use a tablespoon to measure 2 tablespoons of dough per cookie, rolled into a ball (use 3 tablespoons for larger cookies).
Space the cookies apart. These cookies don’t spread much, but you still need to space them out. Why? You want heat to circulate around each cookie to ensure golden, crispy edges.
Bake until the cookies look barely done. If you choose just one piece of advice, choose this one: do not over-bake these cookies. After 8 minutes of baking, the cookies will be puffed up and appear almost doughy in the center with hints of light brown caramelization in a few spots. They will be fully cooked and settle as they cool. The longest these cookies will need is 9 minutes, so please start checking at 8 minutes.
Cool the chocolate chip cookies on the baking sheet for 5 minutes. Cool the cookies on the baking sheets before transferring them to a wire rack to cool completely. Giving them a few minutes before transferring ensures the cookies won’t fall apart. Transferring them to a wire rack allows air to circulate around the cookies to cool them. Pro tip: I like to slide the entire sheet of parchment paper from the baking sheet to the wire rack, without disturbing the cookies.
Can you freeze cookie dough?
There’s nothing better than knowing you have cookie dough in the freezer since it means you’re always minutes away from warm, fresh-baked cookies. You can freeze the entire batch of dough in an airtight container for up to 3 months. There’s no need to thaw the dough before baking, just add a few minutes to the cooking time. You can also freeze this cookie dough after it’s been portioned into cookies (which makes popping them in the oven to bake super easy). To freeze unbaked, portioned cookies, place them on a baking sheet and freeze until firm. Once frozen, transfer to a freezer bag or airtight container and freeze for up to 3 months. Again, there’s no need to thaw the cookies before baking, simply add a few minutes to the cooking time.
Chocolate chip cookie recipe
Store your chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Makes: 36 to 42 cookies
Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt (or ½ teaspoon iodized salt)
1 cup unsalted butter (2 sticks), softened
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips
Instructions:
Preheat the oven to 375 degrees F. Line three baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, beat the butter and sugars together until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.
Add the dry ingredients and beat until just blended.
Mix in the chocolate chips.
Use a cookie scoop or tablespoon to roll 2 tablespoons (3 for large cookies) of dough into balls. Place the dough balls 2 inches apart on the prepared baking sheets.
Place in the oven and bake for 8 to 9 minutes, until just barely starting to turn brown. The cookies will appear doughy, but they will settle and finish cooking as they cool.
Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely (I slide the parchment paper directly on the wire rack).
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This article originally appeared on Arizona Republic: Chocolate chip cookie recipe to beat all others. Here's how to make it
