Favorite Chocolate Chip Cookies
These classic chocolate chip cookies use a combination of bread flour and cake flour -- plus a whole lot of chocolate chips - to bake up the most perfect cookie that holds it shape, not too crisp, and slightly chewy.
Ingredients
- 2 cups minus 2 tablespoons Cake flour
- 1-2/3 cups Bread flour
- 1-1/4 teaspoons Baking soda
- 1-1/2 teaspoons Baking powder
- 1-1/2 teaspoons Coarse salt
- 2-1/2 sticks Unsalted butter, at room temperature (1-1/4 cups)
- 1-1/4 cups Light brown sugar
- 1 cup plus 2 tablespoons Granulated sugar
- 2 Large eggs, room temperature
- 2 teaspoons Pure vanilla extract
- 1-1/4 pounds Semi-sweet chocolate chips
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl and set aside.
- Using a stand mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes on medium speed.
- Add eggs. Stir in vanilla. Reduce to low speed and add dry (flour) ingredients slowly, mixing until just combined. Fold in chocolate chips.
- Refrigerate dough for at least 2-3 hours (and up to 24-36 hours).
- When ready to bake, preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper or silicone mats.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes until lightly browning on top.
- Let cookies sit on baking sheet for 5 minutes; then transfer to a rack to cool completely.
- Store in an airtight container and use with 3-4 days - or freeze for later use.
Notes
You can also give these cookies a sprinkle of sea salt on top before you bake them - it's delicious!
Tried this recipe?Let us know how it was!