The Best Chocolate Chip Cookies Ever
- Level: Easy
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 299
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 4
- Cholesterol
- 53
- Sodium
- 161
- Total: 2 hr 30 min (includes chilling time)
- Active: 15 min
Ingredients
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
2 tablespoons flaky sea salt
Directions
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.