The Best Chocolate Chip Cookie
The best Chocolate Chip Cookies you will ever have; soft, moist, chewy, and loaded with chocolate.
Equipment
- 1 Stand Mixer
- 1 Set of measuring cups
Ingredients
- 1 Cup Unsalted Butter (16tbsp) Softened
- 1/2 Cup Granulated Sugar
- 1 Cup Light Brown Sugar Tightly Packed
- 2 Large Eggs Room Temperature
- 2 tsp Vanilla Extract
- 3 Cups All-Purpose Flour sifted
- 1 tsp Baking Soda sifted
- 1 tsp Salt
- 2 Cups Semi-Sweet Chocolate Chips
Instructions
- Preparation: Preheat your oven to 350℉, line your baking sheets with parchment paper.
- Mixing: In the bowl of a stand mixer with paddle attachment, combine the 1/2 cup of white sugar, 1 cup of packed brown sugar, and 2 sticks of butter. Beat for 5 minutes on medium/high speed until creamy and light, scraping down the bowl as needed.
- Mixing Continued: Add your 2 eggs, one at a time, beating well with each addition, scraping down the bowl as needed, then beat in 2 tsp of vanilla extract.
- Mixing Continued: In a separate bowl, combine the 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda. Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition. Fold in 2 cups of chocolate chips.
- Baking: Place scoops of dough (approximately 3tbsp each) onto lined baking sheet about 2 inches apart. Roll balls lightly with your hands then top cookie balls with reserved chocolate chips. Bake right away or cover and refrigerate until ready to bake.
- Baking Continued: Bake one cookie sheet at a time for 12-15 min at 350˚F, until edges are just turning golden. The tops should still look under-baked. Allow cookies to cool on the baking sheet 5 min then transfer to a rack to cool.