Chocolate Chip Cookies
Chocolate chip cookies are my favorite cookies to bake. They are probably the most searched cookie recipe on the internet. For good reason, there is nothing better than a perfectly baked chocolate chip cookie.
After years of testing recipes, probably over 20, I have finally found what I consider to be the perfect chocolate chip cookie. Perfectly soft center, slightly crisp around the outside and packed full of delicious chocolate, these cookies really are the best.
When making cookie dough there are a few steps that are important to follow to be able to achieve the best texture in the cookies.
Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.
Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated. To ensure that I do not overmix the cookie dough I like to add the chocolate chips in when I add the dry ingredients.
Do not overbake your cookies! Overbaking will make a much harder cookie. When baking chocolate chip cookies, you have to know when to remove them from the oven. Trust me, the perfect time is important. You are looking for the edges to be slightly browned and flat. The centers should be puffed and a little underdone looking. The carryover baking will take care of the rest.
One of my favorite things about making cookies is being able to customize them. Chocolate chip cookie dough is the perfect vehicle for many different add ins. You can add in anything from peanut butter chips to pretzel pieces.
My youngest son is partial to m&ms in his cookies. I love adding toasted nuts like pecans or walnuts to my chocolate chip cookies. You can also divide the dough and make several different types of cookies. Which is a great way to make lots of different cookies for a cookie tray.
To freeze cookie dough, portion the cookie dough and place on a parchment line baking sheet. Place in the freezer for a few hours until completely frozen. Once completely frozen transfer to a freezer bag or storage container and freeze for up to 6 months.
The best chocolate chip cookie recipe! Perfectly soft center with a lightly crisp outside. This recipe belongs in your recipe book.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons dry milk powder (optional)
- 3 cups semi-sweet chocolate chips
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar
- 2/3 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Preheat the oven to 350° F and line two baking sheets with parchment paper.
In a large bowl mix together the flour, baking powder, baking soda, milk powder and salt. Add in the chocolate chips and mix well.
In a mixer add the butter and both sugars. Cream until the butter is lighter in color and fluffy. Next add in the eggs and vanilla extract. Mix well.
Slowly add the flour mixture to the butter mixture, mixing just until fully incorporated.
Use a 1 oz. cookie scoop, or 2 heaping tablespoons, to drop the cookie dough onto the prepared baking sheet. Space the cookies about 3 inches apart. Gently press down on each cookie to slightly flatten.
Bake for 13 minutes for perfectly baked cookies. If you want a more done center bake for 1 to 2 minutes longer. 13 minutes is the sweet spot for me!
Allow the cookies to cool for about 10 minutes on the baking sheet before you dive in. Try not to eat them all before you get a chance to share. Enjoy!
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