Chocolate Chip Cookies
Creamed butter with both white and brown sugar, chopped chocolate instead of chips, and a rest in the refrigerator before baking. Crisp at the edge, soft through the middle.
- 1
Whisk the flour, baking soda, and salt together in a bowl and set aside.
- 2
Beat the softened butter with both sugars on medium speed for 3 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each, then the vanilla.
- 3
Add the flour mixture on low speed and mix only until no dry streaks remain. Fold in the chopped chocolate, including the small shards.
- 4
Cover the bowl and refrigerate at least 30 minutes, or up to 72 hours. Chilled dough spreads less and bakes with a deeper flavor.
- 5
Heat the oven to 375°F and line two sheet pans with parchment. Scoop 2-tablespoon mounds of dough 2 inches apart, 12 per pan.
- 6
Bake one pan at a time for 10 to 12 minutes, until the edges are set and golden but the centers still look slightly underdone and puffed.
- 7
Cool on the pan for 5 minutes so the centers finish setting, then transfer to a rack.
- 8
To freeze, arrange the scooped mounds on a tray until solid, then bag them for up to 3 months and bake from frozen, adding 2 minutes.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces semisweet chocolate, coarsely chopped
Instructions
- 1
Whisk the flour, baking soda, and salt together in a bowl and set aside.
- 2
Beat the softened butter with both sugars on medium speed for 3 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each, then the vanilla.
- 3
Add the flour mixture on low speed and mix only until no dry streaks remain. Fold in the chopped chocolate, including the small shards.
- 4
Cover the bowl and refrigerate at least 30 minutes, or up to 72 hours. Chilled dough spreads less and bakes with a deeper flavor.
- 5
Heat the oven to 375°F and line two sheet pans with parchment. Scoop 2-tablespoon mounds of dough 2 inches apart, 12 per pan.
- 6
Bake one pan at a time for 10 to 12 minutes, until the edges are set and golden but the centers still look slightly underdone and puffed.
- 7
Cool on the pan for 5 minutes so the centers finish setting, then transfer to a rack.
- 8
To freeze, arrange the scooped mounds on a tray until solid, then bag them for up to 3 months and bake from frozen, adding 2 minutes.