Recipe courtesy of Wanna Make This?
Recipe courtesy of Wanna Make This?
Watch how to make this recipe.
The Best Chocolate Chip Cookies Ever
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- Level: Easy
- Total: 2 hr 30 min (includes chilling time)
- Active: 15 min
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 299
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 4 g
- Cholesterol
- 53 mg
- Sodium
- 161 mg
- Level: Easy
- Total: 2 hr 30 min (includes chilling time)
- Active: 15 min
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 299
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 4 g
- Cholesterol
- 53 mg
- Sodium
- 161 mg
Ingredients
Directions
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12m
Easy
CLASS
Special equipment:
1.5-ounce scoop- Place the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until homogenous and a bit fluffy, about 2 minutes. Add in the eggs and vanilla. Beat until just combined.
- Whisk together the flour, salt and baking soda in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a dough comes together. Add the chocolate chips and beat until evenly distributed. Chill the dough for at least 2 hours, or overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1.5-ounce scoop to shape the cookie dough into large mounds on the prepared baking sheets. Be sure to leave about 1 inch of space between the cookies. Sprinkle the tops of the cookies generously with the flaky sea salt.
- Bake the cookies until lightly golden brown around the edges, 9 to 11 minutes; the center will still look slightly soft. Allow the cookies to cool on the baking sheets for 2 minutes. Serve warm.
