Chocolate Chip Cookies
The most perfect cookies are worth the wait
Equipment
- Nonstick cookie sheets
- Parchment paper
- Electric mixer
Ingredients
- 3 1/3 cup + 1 tbsp all-purpose flour 17 oz
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt such as Diamond Crystal
- 1 1/4 cup unsalted butter, room temperature 2 1/2 sticks
- 1 1/4 cup light brown sugar 10 oz
- 1 cup granulated sugar 8 oz
- 2 eggs
- 2 tsp vanilla extract
- 10 oz chocolate chunks
- Flaky sea salt for finishing
Instructions
To make dough
- Sift (or stir) together flour, baking soda, baking powder, and salt.
- In an electric mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar. Beat on low for 5 minutes until sugar is dissolved and mixture is light and fluffy. Add eggs, one at a time, and beat until combined. Beat in vanilla. Add flour mixture, 1/3 at a time, beating on low until just combined.
- Stir in chocolate chunks by hand with a spatula.
- Transfer cookie dough to an airtight container or plastic bag and chill for 24-72 hrs. The best flavor and texture develops at 72 hrs.
To bake cookies
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Scoop dough in 1/4 cup mounds, and arrange any extra chocolate chunks toward the top. Place dough mounds at least 3 inches apart (6 to a tray) and sprinkle with flaky sea salt.
- Bake cookies for 11-13 minutes until just browned on the edges. Remove tray from oven and bang on the top of the stove or counter to deflate any air bubbles. Let cookies cool on tray for a few minutes before transferring them to a cooling rack to cool completely.
- Store in an airtight container for up to 5 days (though they have never lasted as long in our house!)
Notes
Recipe adapted from NYT Cooking.