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The Best Chocolate Chip Cookies

Raquel Hazlett

THE BEST CHOCOLATE CHIP COOKIES😍

I don’t know about y’all, but I am PARTICULAR with my chocolate chip cookies. They have to be perfectly crisp on the edges, chewy yet soft in the middle, with the perfect amount of chocolate ribboned throughout. Thanks to a trick from NY Times and a combo of brown and white sugar, the result is utter perfection. Grab a glass of milk or wine, cuddle up with your favorite Netflix show and make these ASAP, I promise you won’t regret it.

Makes 20-24 cookies.

Ingredients:

For the Best Chocolate Chip Cookies:

  • 2 ½ cups all purpose flour

  • 2 sticks (1 cup) room temperature salted butter* 

  • 1 cup white sugar

  • 1 cup brown sugar

  • 2 eggs

  • 2 tsps vanilla 

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 5oz chocolate chunks or chips + more to your preference (I prefer using chopping chocolate into chunks myself, so you have different sizes/different textures in the cookie, but up to you!)


Directions:

For the Best Chocolate Chip Cookies:

  1. Add room temperature butter to the bowl of a stand mixer fitted with a paddle, and beat on medium until creamy. 

  2. Add the white and brown sugars and beat on medium-high until light and fluffy and paler in color for 2 to 3 minutes, occasionally scraping down the sides of the bowl. 

  3. Add the egg and vanilla and mix on low to combine. 

  4. Add the flour, baking soda, baking powder, and salt and mix on low until just combined. Don’t overmix as it can make the batter tough. 

  5. Stir in the chocolate chunks.

  6. Cover and refrigerate for at least 2 hours or overnight. It’s best for the batter to be cold prior to baking, so the cookies don’t spread out too thin.

  7. Preheat the oven to 350 degrees.

  8. Line a baking sheet with parchment paper and scoop about 2 tbsps of batter onto the cookie sheet and repeat until you have 6-8 cookies on your sheet, each ball about 2” apart.

  9. Bake for 10 minutes, then take out the baking sheet and let it drop down on the counter a few times, so the edges of the cookies set and the inside falls back down. This keeps the cookies from getting cakey.

  10. Bake for 2 more minutes, then repeat step 9 and bang on the counter.

  11. Let cool for 1-2 minutes before serving.

  12. Repeat with the remaining cookies, ensuring to cool the sheet before adding more cookies. Enjoy!

**Take your butter out of the fridge at least 2-3 hours before you start or until soft. I like using salted butter for cookies for the perfect blend of salty sweet*