The Best Chocolate Chip Cookies
A buttery outside and an ooey, gooey chocolatey inside make these the best cookie recipe you'll ever use.
Servings: 12 cookies
Ingredients
- 1 ¾ cups King Arthur AP flour spooned and leveled
- ¾ cup unsalted butter melted
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 3 teaspoon vanilla bean paste sub: 1:1 vanilla extract
- 1 whole egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 6 oz semi-sweet chocolate chips
- 1 oz bittersweet chocolate bar coarsely chopped
Instructions
- Preheat oven to 350 degrees F
- Combine flour, baking powder, baking soda and salt. Whisk and set aside.
- Add the melted butter, brown sugar, granulated sugar, and vanilla to a large bowl and mix until combined. Add the eggs and mix until just combined.
- Add the dry ingredients and mix by hand until just combined and no dry flour bits are left.
- Add chocolate chips and chunks and mix together until just combined.
- Let dough chill in the refrigerator for about 30 minutes.
- Make balls with about 2 TBS of dough and add to a parchment lined baking sheet with about 2 inches of space between each. I like to dot each ball with a few more chocolate chips.
- Bake for about 11 minutes, until JUST barely turning brown and immediately remove. Let sit on the baking sheet (sprinkle with some kosher salt) for three minutes before moving to a wire rack to cool completely.