The Best Chocolate Chip Cookies Ever
There are so many chocolate chip cookie recipes out there. Its hard to find the BEST one but I think I found my favorite recipe. I tried the recipe from one of my favorite food bloggers, Gaby from What’s Gaby Cooking. I tested it out and made a few adjustments to the recipe to make it my own and I am really happy with the results!The cookies are crispy and light on the edges but gooey in the center. They are the perfect combination of crunchy and chewy.I know using bread flour and cake flour can sound intimidating but I promise its really simple! You can find bread and cake flour at any grocery store in the baking aisle.Enjoy these cookies with a tall glass of milk!
The Best Chocolate Chip Cookies Ever
1 1/2 cups cake flour
1 1/2 cups bread flour
1 1/4 teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
1 ¼ cups softened unsalted butter (2 1/2 sticks)
1 1/2 cups dark brown sugar
3/4 cup white granulated sugar
2 large eggs
3 teaspoons natural vanilla extract
2 cups dark chocolate chips I like the brand Guittard
Cream together butter, dark brown sugar and white sugar in mixer with the paddle attachment. Mix them together on medium high speed for five minutes until very fluffy and a pale yellow color.
As that mixes together, sift together the dry ingredients in a large bowl. Mix together so all the ingredients are well combined and set aside.
Next add in the eggs in the to butter and sugar mixture. Add them one at a time, mixing for about one minute after each addition. Then, add in the vanilla extract and mix for one more minute.
Time to slowly add in the dry ingredients. On low speed, add in the dry ingredients to the wet ingredients and mix just until combined, about 15 seconds.
Last step is adding in 2 cups of the dark chocolate chip and mixing just until combined.
I really encourage you to refrigerate the cookie dough for at least 24 hours and up to 72 hours! But I totally understand if you need to bake them right away but wait at least an hour to let them refrigerate before doing so!
After 24 hours, use an ice cream scoop and spoon the cookie dough onto the cookie sheets with parchment paper. I like to only put 6 scoops of cookie dough on each sheet so they don’t stick together. They are decent sized cookies so they will spread slightly.
Bake the cookies at 350º for 15 minutes.
Allow them to cool and then dig in!
with love + salt