Perfect Chocolate Chip Cookies

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4.69 from 61 votes

Perfect Chocolate Chip Cookies

This recipe makes chocolatey cookies that are amazing warm from the oven for the ultimate indulgence.

Course Dessert

Cuisine Baking

Keyword Best Chocolate Chip Cookies, chocolate chip cookie recipe, crisp and chewy chocolate chip cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings Cookies

Calories 292

Author Erren Hart

Ingredients

2½ cups all-purpose flour* If outside the US see notes
1 tablespoon bread flour optional (see notes)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
16 tablespoons butter (1 cup/2 sticks) softened
1½ cups packed light-brown sugar
¼ cup granulated sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

US Customary - Metric

Instructions

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, wrap with plastic wrap and chill until firm 30 minutes – overnight.
Preheat the oven to 375 degrees F/190C.
Cut the dough into 1 inch thick slices and place onto a cookie sheet two inches apart.
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.

Video

Notes

Recipe Update:

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.

*If you live outside the US/Canada, I recommend replacing a quarter cup of plain flour with bread flour (and ignoring the tablespoon of bread flour in the recipe). This is because the butterfat ratios are much different where you are and the cookies will be much flatter without the higher protein flour.

Tips:

Use ingredients that are room temperature. Room temperature eggs and butter combine easier with dry ingredients that are already at room temperature. The result will be a well-combined dough.
If your dough is so cold that it's hard after chilling, leave it at room temperature for 30 minutes before slicing or they won't spread in the oven.
Use an electric mixer for creaming butter. An electric mixer forces air into the butter in a way that’s almost impossible to do by hand. This will make the cookies lighter.
Stir in the dry ingredients by hand. Over mixing will make cookies tough and it’s easily done with electric mixers.
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.

Nutrition