Perfect Chocolate Chip Cookies

Written by Updated on March 20, 2024 in Cookies, Desserts
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I don’t know if I’ve had a better chocolate chip cookie in my life. This is a mash-up of a few different recipes and mindsets I’ve tried over the years to create what I think is the PERFECT chocolate chip cookie. They’re just as cake-y as they need to be.. a little salty too and LOADED with chocolate. I’m asked for this recipe often and I’m sure you’ll enjoy them too!

Perfect Chocolate Chip Cookies
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Perfect Chocolate Chip Cookies

Recipe by Johnny BeaversCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Baking time

19

minutes
Total time

1

hour 

34

minutes

Ingredients

  • 3 1/3 CUPS flour

  • 1 1/4 TSP baking soda

  • 1 1/2 TSP baking powder

  • 1 1/2 TSP salt

  • 2 1/2 STICKS butter (room temperature, not melted)

  • 1 1/4 CUPS dark brown sugar

  • 1 CUP granulated sugar

  • 2 Eggs (room temperature)

  • 2 TBSP vanilla + a generous extra glug from your heart.

  • 1.5-2 BAGS dark chocolate chips (50/50 mix of semi-sweet and dark is ok too)

Instructions

  • Preheat oven to 350º
  • Whisk the dry ingredients (1-4) and set aside. **Regular bread flour is ok but if you have access to cake flour, split it 50/50.
  • Whip the butter and sugars with a stand mixer on MEDIUM for5 minutes. The mixture should be light and airy.
  • Add eggs and vanilla.
  • Slowly add dry mixture until it’s just barely incorporated.
  • Add 2 bags dark chocolate chips or 4 crunched up Ghirardelli 60% bars.
  • Make 1 3/4 oz (half the size of a golf ball) to 3 1/2oz (about twice the size of a golf ball) dough balls by rolling the dough between your palms.
  • *optional step* Refrigerate in an airtight container for 3 hours.
  • Sprinkle the dough balls with a little kosher or sea salt and bake on a cookie sheet with parchment paper until golden brown on the edges or for 17-19 mins (smaller balls) 20-25 mins (larger balls).

Notes & Prep

  • Chilling your cookie dough in the refrigerator after mixing it allows the flour to hydrate and gives the other ingredients time to blend, resulting in a richer, more well-rounded flavor profile. 24 hours is optimal… but if you just want to make cookies and don’t have time to wait, bake them immediately…they will still be amazing. 🙂