Tried and True Chocolate Chip Cookies
These chocolate chip cookies are the perfect blend of soft centers and crispy edges, packed with rich, gooey chocolate in every bite. Developed with lots of food science and a unique technique, they deliver the ultimate cookie experience that will leave you craving more after every bite!
- Prep Time: 25 minutes active, 1 hour + inactive chilling time
- Cook Time: 8 minutes
- Total Time: 33 minutes active + chilling time
- Yield: about 3 dozen cookies 1x
Ingredients
1 cup of butter, slightly cold still (226 g)
¾ cup white sugar (150 g)
1 cup packed brown sugar (220 g)
2 eggs, refrigerated
2 teaspoons vanilla
3 ¼ – 3 ¾ cups flour (455 g – 525 g)
¾ teaspoon baking soda
1 teaspoon salt
1 ½ teaspoon baking powder
2 cups chocolate chips (I suggest semi sweet, dark chocolate or a mix)
Instructions
Using a stand mixer with a paddle attachment (or with a hand mixer), cream together the butter and sugars until combined, scraping down the edges as needed. Cream for about 1-2 minutes.
Add the eggs and vanilla and mix until just combined again.
In a separate bowl mix all the dry ingredients minus the chocolate chips together.
Pour the dry ingredients into the wet ingredients and mix until no flour streaks remain. Scrape down the sides as needed. Add the chocolate chips and mix until combined.
Refrigerate at least 60 minutes before baking.
Rather than the using a traditional cookie scoop, make “dough cylinders”. Trust me, this is a game changer!
Make a “dough cylinder” by grabbing a small fist full of dough and shape into more of a cylinder shape rather than a traditional cookie dough ball. Place the “dough cylinders” on parchment paper or a silipat mat so they’re standing up tall instead of wide. (see pictures for visual)
Bake at 375 F degrees for ~7.5 minutes. Do not overcook.
Let cool on the baking sheet for about 3-5 minutes before removing to a wire cooling rack to finish cooling.
Or lets be honest, go ahead and eat them right off the baking sheet!
Notes
Here’s where some of the food science comes in!:
Use slightly chilled butter. Take it out of the fridge 30 minutes before starting or microwave for 10 seconds.
Use cold eggs or the cookies dough may need to be in the fridge a bit longer.
Don’t over mix your dough or the butter won’t be as cold and will result in flatter cookies.
For my kitchen in Helsinki 3 ¼ cups of flour is perfect. You don’t want the dough to be sticky but too dry is not good either. (Updated for my humid kitchen climate in Alabama: I need more like 3 ½ cups of flour) If you grab a pinch it should not stick to your fingers but should still look wet and not dry. Adding too much flour will make your cookies end up more cake-y in the end. Not adding enough flour yields a flatter cookie.
I typically use 1 cup dark chocolate chips and 1 cup semi-sweet chocolate chips but this recipe tastes wonderful with any kind of chocolate chips.
Oven temperatures vary so bake until you can start to see a tiny bit of golden around the bottom edge and very top of your cookie. My oven in Helsinki bakes these cookies perfectly in 7.5 minutes, at sea level. (In Alabama it is more like 8.5 minutes! My tiny European oven cooked things fast!)
If you are impatient with chilling your dough. You can cut the first batch of chilling time down if you make your dough cylinders, place on the tray and refrigerate for 20-30 minutes. Because they are smaller in size they will chill faster than an entire bowl of cookie dough. By the time the first 2 trays are done baking the rest of your dough will be ready to be formed and go in the oven. My preferred refrigeration time is overnight. Enjoy some dough after you make this and make the cookies the next day!
If you need instant gratification and can’t wait to bake them and don’t want to chill your dough then bake at 350 F for about 8 minutes. (But I promise that it is worth the wait to chill!)
Keywords: Chocolate Chip Cookies, Cookie recipe, Tried and True, Best cookie, perfect cookie
Find it online: https://acupofcream.com/tried-and-true-chocolate-chip-cookies/