The Best Chocolate Chip Cookie Recipe Ever

Recipe from Rachel Garofalo

(credit goes to soon-to-be Nina Anderson for showing me this recipe)

Yield: 36 cookies

Total Time: 40 min | Prep: 10 min | Cook: 8-10 min

Ingredients

• 1 cup salted butter, softened

• 1 cup white sugar

• 1 cup light brown sugar, packed

• 2 teaspoons pure vanilla extract

• 2 large eggs

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon sea salt

• 2 cups chocolate chips***

  • Or, you can use chocolate chunks or chopped chocolate

  • *** The Rachel way uses 1 Tony’s Chocolate Bar (cut into chunks with a serrated knife; it’s about 1.2 cups) -> then, add a ½ of semi-sweet regular morsels and fill the remainder of the way with a mix of Nestle Funfetti morsels and semi-sweet mini morsels

Instructions

1. Preheat oven to 375° F. Line three cookie sheets with parchment paper and set aside.

2. In a separate bowl, mix flour, baking soda, salt, and baking powder. Set aside.

3. Cream together butter and sugars until combined.

4. Beat in eggs and vanilla until fluffy.

5. Mix in the dry ingredients until combined.

6. Add 1 ½ cups of chocolate chips and mix well (save ½ cup to later place them on top of the dough balls).

7. Roll 2 - 3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them, evenly spaced, on your prepared cookie sheets (alternatively, use a small cookie scoop to make your cookies).

8. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.

9. Let them sit on the cookie sheets for 2 minutes before transferring to cooling racks.

Notes

Recipe information calculated based on this recipe making 36 cookies – 2 Tablespoons of dough per piece

Do NOT overbake!

When you remove the cookies from the oven, they will still look doughy. This is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT overbake!

Convection oven

Decrease baking temperature by 25° F if using a convection oven.

Ingredient Substitutions

• Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it’s salted to your liking.

• White sugar.  You can use granulated white sugar or organic cane sugar.

• Brown sugar. I use light brown sugar in this recipe for the best results.

• Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free, all-purpose flour with excellent results. 

• Sea salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt, I recommend testing the recipe first with ½ teaspoon and then adjusting to your taste.

• Chocolate chips. As you can see from the photos, I sometimes use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use as long as you use 2 cups.

How to freeze chocolate chip cookie dough

Portion dough, roll into balls, and freeze in a single layer within an airtight container for up to 2 months. 

Note on the amount of flour in grams – the traditional conversion from cups to grams is 120 g all-purpose flour in 1 cup, which would mean this recipe needs 360 g flour. When I weigh the flour I use to make the perfect cookies, it comes out to be 430 g to 450 g (depending on the size of my eggs). I suggest starting with 360 g and increasing as necessary. The dough should not be wet or sticky, but it also should not be dry or crumbly. Use a spatula to mix the dough after you add the chocolate chips. This will ensure that the dough at the bottom of the bowl is not dry or crumbly.

Store

Store these chocolate chip cookies within an airtight container at room temperature for up to 5 days OR in the freezer for up to 2 months. 

Original recipe from Joy Food Sunshine