Go Back
Print

Best Ever Chocolate Chip Cookies

These BEST EVER CHOCOLATE CHIP COOKIES are melt-in-your-mouth delicious! With a perfectly chewy and delicate texture, they are soft in the center and slightly crispy on the edges.

Course Dessert
Cuisine American
Keyword Best chocolate chip cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 -18 large cookies

Ingredients

  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 cups 2.5 sticks unsalted butter, room temperature
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups semisweet or dark chocolate chips

Instructions

  1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a large bowl and set aside.
  2. Using your electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 5 minutes.
  3. Add eggs one at a time, mixing well after each addition.
  4. Add vanilla and mix until combined.
  5. Gradually add the dry ingredients and mix on low speed for a few seconds after each addition, until just combined. Do not over-mix!
  6. Using a spatula, fold in the chocolate chips.
  7. Press plastic wrap against the dough and tightly cover. Refrigerate for at least 24 hours and up to 72 hours.
  8. When ready to make, preheat the oven to 350 degrees F and pull dough out of the fridge and let sit on the counter for 20 minutes. Line a baking sheet with parchment paper or a nonstick baking mat.
  9. Scoop 3 1/2 ounces of dough and roll into a ball (should be about the size of a large golf ball) and place on baking sheet. Repeat until you have six on the baking sheet.
  10. Bake for 12-14 minutes or until golden brown but still soft. Remove from oven and transfer baking sheet to a cooling rack for 10 minutes. Remove cookies and place on cooling rack to cool completely. Repeat with remaining dough.

Recipe Notes

New York Times Cookie Recipe. Store dough in refrigerator for up to 72 hours. Store baked cookies in an airtight container at room temperature for up to 3 days.