Chocolate Chip Cookies
I used to hate baking cookies. Wanna know why? Because I never set a timer. I just wanted them to be ready when my brain said they were ready. My cookies always turned out kind of hard and not very flavorful. I feel like once you master the chocolate chip cookie, you can build from there. The secret ingredient to mastering the chocolate chip cookies (besides setting a timer)…SALT! The whole cookie changes with a tiny sprinkle of flaky salt on top. You can go with sea salt, grey salt, or even pink Himalayan. Remember my general rule of thumb for using salt for anything—Kosher or better!
I think this chocolate chip cookie is the perfect blend of soft and chewy because of the brown sugar and white sugar combo. You could go all brown sugar, but it will change the texture. Another thing I’d strongly advise when making this cookie is to be sure you allow your butter and your eggs to be a room temperature before using them. Don’t try to cheat the butter by nuking it in the microwave, and don’t use cold eggs. Room temp ingredients ensure that everything is fully incorporated without over-mixing. Any by all means…throw some extra chocolate chips in there if you want!
Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup white sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Place the butter and sugar In a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
On low speed, add the flour mixture. Increase to medium speed just until the flour is mixed in. Turn the mixer to high speed for a few seconds to pull the dough together. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips.
Using a medium cookie scoop, drop the dough onto the prepared baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat until all dough has been baked off.