The Best Chocolate Chip Cookies Recipe
The Best Chocolate Chip Cookies Recipe
Ingredients
- 225 grams unsalted butter, melted
- 300 grams light brown sugar
- 220 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 360 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cooking salt
- 380 grams chocolate
Instructions
- 1
In a large mixing bowl, combine the 225 grams of melted unsalted butter, 300 grams of light brown sugar, and 220 grams of granulated sugar. Whisk thoroughly until well combined.
⏱️ 3 min
- 2
Add the 2 large eggs and 2 teaspoons of vanilla extract to the sugar and butter mixture. Mix well until the mixture is smooth and fully incorporated.
⏱️ 2 min
- 3
Add the 360 grams of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cooking salt to the wet ingredients.
⏱️ 1 min
- 4
Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Be careful not to overmix; stop mixing when there are still visible streaks of flour.
⏱️ 3 min
- 5
Add the 380 grams of chocolate to the dough. Continue to fold the chocolate into the dough until no flour streaks are visible and the chocolate is evenly distributed.
⏱️ 2 min
- 6
Cover the bowl with cling film and place it in the refrigerator for at least 1 hour, or ideally overnight, to allow the dough to chill and flavors to meld.
⏱️ 5 min
- 7
Preheat your oven to 170°C (340°F). Line a baking tray with baking paper.
⏱️ 5 min•🌡️ 170
- 8
Scoop balls of cookie dough, approximately 2 tablespoons each, and place them onto the prepared baking paper, leaving enough space between each for spreading.
⏱️ 4 min
- 9
Bake in the preheated oven for 10 minutes, or until the edges are beautifully golden brown and the centers are still slightly soft.
⏱️ 10 min•🌡️ 170
Kitchen Tools
Nutrition Facts (per serving)
The Best Chocolate Chip Cookies Recipe
- 225 grams unsalted butter, melted
- 300 grams light brown sugar
- 220 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 360 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cooking salt
- 380 grams chocolate
Instructions
- 1
In a large mixing bowl, combine the 225 grams of melted unsalted butter, 300 grams of light brown sugar, and 220 grams of granulated sugar. Whisk thoroughly until well combined.
⏱️ 3 min - 2
Add the 2 large eggs and 2 teaspoons of vanilla extract to the sugar and butter mixture. Mix well until the mixture is smooth and fully incorporated.
⏱️ 2 min - 3
Add the 360 grams of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cooking salt to the wet ingredients.
⏱️ 1 min - 4
Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Be careful not to overmix; stop mixing when there are still visible streaks of flour.
⏱️ 3 min - 5
Add the 380 grams of chocolate to the dough. Continue to fold the chocolate into the dough until no flour streaks are visible and the chocolate is evenly distributed.
⏱️ 2 min - 6
Cover the bowl with cling film and place it in the refrigerator for at least 1 hour, or ideally overnight, to allow the dough to chill and flavors to meld.
⏱️ 5 min - 7
Preheat your oven to 170°C (340°F). Line a baking tray with baking paper.
⏱️ 5 min•🌡️ 170 - 8
Scoop balls of cookie dough, approximately 2 tablespoons each, and place them onto the prepared baking paper, leaving enough space between each for spreading.
⏱️ 4 min - 9
Bake in the preheated oven for 10 minutes, or until the edges are beautifully golden brown and the centers are still slightly soft.
⏱️ 10 min•🌡️ 170