After baking cookies a ton of times for the past 20ish years of my life using different recipes and experimenting by adding corn starch, different amounts of white and brown sugar, and baking soda verses baking powder I finally made the chocolate chip cookie I am in love with.
These cookies stay soft and chewy up to two weeks after making them! They are great to freeze too.
- 2 1/2 cps unbleached all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 cp. unsalted butter, at room temperature
- 1 cp. firmly packed dark brown sugar
- 3/4 cp. granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 4 cps semisweet chocolate chips
- Preheat the oven to 350°F. Line 2 baking sheets with silpat baking mats or parchment paper.
- In a bowl, sift together the flour, baking soda and salt.
- In a large bowl, using an electric mixer, on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes.
- Add the egg and vanilla and mix on low speed until blended.
- Slowly add the flour mixture and mix just until incorporated. (The dough is going to be very sticky but don’t worry, the cookies still come out great! You can put your bowl of dough in the fridge in between baking cookies so the dough is easier to work with.)
- Using a wooden spoon and stir in the chocolate chips.
- Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart.
- Bake the cookies until they are very lightly browned and the tops feel firm when lightly touched, 10-12 minutes. (The cookies will continue to bake on the cookie sheet once they are out of the oven. You don’t want to over bake these cookies.)
- Transfer the cookies to wire racks to cool completely.