The Very Best Chocolate Chip Cookies
My back pocket chocolate chip cookie recipe - I ALWAYS have the ingredients handy for these, and I usually have some frozen dough balls stashed away in my freezer for cookie emergencies.
- 48 Cookies
- Prep time: 20 Minutes|Cook time: 10 Minutes|Total time: 30 Minutes
- Preheat oven to 350.
- In the bowl of a stand mixer, cream together room temperature butter and both sugars for 2-3 minutes on medium high speed until smooth.
- Add in the eggs and vanilla, and mix together, making sure to scrape down the sides of the bowl.
- Add in the salt, flour, baking powder and baking soda, and mix on low until everything is incorporated.
- Add in the chocolate chips
- Now at this point, you have two options. You can cover the dough and refrigerate it for 2 hours to 3 days, letting the flavors deepen and intensify. Or, you can do what I usually do and just go ahead and make the cookies right away.
- Scoop out dough in 1-2 tbsp calls and place dough balls on a silpat or parchment lined baking sheet, and bake for 9-10 minutes or until edges are golden brown and set, but the centers are still a bit soft.
- Let cookies cool on the sheet for about 5 minutes, and then transfer to a wire rack to finish cooling.
- Letting the dough sit and rest for 2 hours or up to 3 days is supposed to deepen the intensity of the flavor and the caramelization of the sugars in the cookies. I suppose it's true up to a point, but these cookies are stupendous even without it. I ALWAYS bake off at least 6-10 right away and I honestly don't notice a huge difference between those cookies and the ones that rest for a day.
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