“Literally...not an exaggeration... THE BEST EVER chocolate chip cookie out there. ”
Don't mess with a classic - this is my all time favourite chocolate chip cookie recipe (New York Times Original)
What you'll need
1 1/4 Cups salted butter (room temperature)
1 1/4 Cups brown sugar
1 Cup + 2 Tbsp white sugar
1 tsp vanilla
2 eggs
1 2/3 Cups bread flour
2 Cups (-2) Tbsp cake / pastry flour
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp sea salt
ALL THE CHOCOLATE CHIPS your heart desires! <3
How to make it
In a stand mixer fitted with a paddle attachment, cream together the butter and sugars (approx 3-5 minutes)
Add eggs and vanilla. Blend again. Be sure to scrape the sides as you go.
In a separate large bowl, sift together dry ingredients.
Add dry ingredient mixture slowly. *PRO TIP - pour in 1/2 of the flour, mix in partially with spatula, cover stand mixer with a dish towel, and combined on low for approximately 30 seconds. Add remainder of the flour and repeat. Be sure not to over mix.
When dough is almost homogeneous (a little flour not quite mixed in, toss in chopped chocolate or chocolate chips. Blend until just combined.
Scoop dough out into cookies (~30 large cookies, ~50 normal sized cookies), and place in reusable ziplock bag. (alternatively wrap dough in log chucks to chill)
Chill dough in fridge for a MINIMUM of 24 hrs. I normally do 48hrs.
Note, dough can be frozen in pre scooped balls and easily thawed and baked for cookies in a flash!
Preheat oven to 350F and place cookies on a cookie sheet lined with parchment paper.
Bake for 13-15 minutes (large cookies) or 9-12 minutes (small cookies).
