The Only Chocolate Chip Cookies I Want to Eat
When I tell you, I hardly even like chocolate chip cookies, but these ones are to die for! I meant to bake half of them and freeze the rest. But, what do you know, my subconscious said absolutely not, and I accidentally baked all of them. Seeing as though it’s just me and my boyfriend at home this was a lottt of cookies for 2 people to consume. But guess what? We did it no problem. That being said, if you would like to freeze dough for later that is absolutely doable. Just form the dough into balls and freeze, for up to 6 months, until you’re ready to bake!
I used to be the kid who would eat around the chocolate chips in cookies because I didn’t like the bitterness of the semi sweet chocolate. If that was ever you, I think this recipe cracks the code. Using milk chocolate chips make these cookies so smooth and well rounded. And the flaky sea salt on top keeps it from being too sweet.
I actually have much more of a savory tooth than a sweet tooth but something about these cookies really does it for me. I’ve been have to refrain from baking them too often because all my hard work in the gym would be a waste if I caved to this chocolate chip cookies as often as I wanted to.
A couple notes to make sure these turn out perfect! Always use softened butter, not refrigerated or melted or the texture of your cookie wont turn out right. Also, if you have a kitchen scale, use it for measuring the flour as this is key to getting the right texture as well. Flour can vary in weight so much from how densely packed a cup is. And lastly, have fun! And make sure you try some dough before baking these just to make your childhood heart happy.
Let’s get to baking!
The BEST Chewy Chocolate Chip Cookies
Equipment
- stand mixer
- mixing bowl
- cookie sheets
Ingredients
- 3 cups all purpose flour 375g
- 3/4 tsp salt
- 1 tsp baking soda
- 2 sticks unsalted butter softened
- 1 cup light brown sugar
- 1 cup white sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups milk chocolate chips
topping
- sprinkle flaky sea salt
Instructions
- In a mixing bowl combine flour, salt and baking soda, set aside
- In the standing mixer bowl, with paddle attachment, mix butter, brown sugar and white sugar until light and creamy (about 3-4 minutes)
- Add eggs and vanilla, mix on low until combined
- Slowly add in flour mixture while mixing on low until all combined with no dry spots
- Add chocolate chips and hand mix in until evenly distrubuted
- Transfer bowl to the refrigerator for 20 minutes while you preheat your oven. This step is important to allow for even cooking, and to get that soft chewy center.
- Preheat oven to 350℉
- Lightly grease your cookie sheet pan or line with parchment paper.
- Form cookie dough into like size balls, using a cookie scoop or heaping tablespoon. Aim for golfball size.
- Place cookie dough on your baking sheet a couple inches apart, leaving enough room for them to spread out.
- Bake for about 10-12 minutes, until the edges are beginning to brown. They will continue to cook a little once removed from the oven.
- When you remove the cookie sheet from the oven, lightly tap it on the counter to "deflate" the cookies.
- Sprinkle the tops of each cookie with a small about of flaky sea salt for the most perfect and balanced finish and let cool before transferring to a cooling rack.
- Enjoy!