These classic chocolate chip cookies are the perfect treat for any occasion. With a blend of granulated and dark brown sugar, they offer a rich, caramelized flavor, complemented by a sprinkle of flaky salt. These cookies are slightly crispy on the outside and wonderfully chewy on the inside. Whether enjoyed warm from the oven or stored for later, they promise to be a delightful snack.
Ingredients:
- 2 cups (284 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 9 tablespoons unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) dark brown sugar (light will work, but dark brown adds rich, caramel notes)
- 3/4 teaspoon fine salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- Flaky salt, for sprinkling (optional)
Equipment:
- Half Sheet Pan
Instructions:
- Prepare the Oven:
- Adjust an oven rack to the middle position. Preheat the oven to 400°F (200°C). Line two sheet pans with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- Cream the Butter and Sugars:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
- Add the granulated sugar, brown sugar, and salt. Beat on medium speed until light and fluffy, 2 to 3 minutes.
- Combine Wet Ingredients:
- Scrape down the sides of the bowl, add the egg, egg yolk, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Ingredients:
- Add the flour mixture to the wet ingredients and beat on low speed until just combined.
- Use a rubber spatula to give the dough a final mix, ensuring it is completely combined.
- Shape and Chill the Dough:
- Form the dough into balls, about 2 tablespoons each (50 g), and place them on one of the prepared sheet pans.
- Place the pan in the freezer until the dough is firm, about 20 minutes.
- Bake the Cookies:
- When the dough is chilled, place 8 cookies on each prepared sheet pan. Sprinkle each cookie with a little flaky salt, if desired.
- Bake one pan at a time, rotating halfway through baking. Bake until the tops are golden brown and the cookies are slightly puffed, 8 to 11 minutes.
- Cool the Cookies:
- Remove the baking sheet from the oven and use the back of a spoon to gently press the center of each cookie.
- Let the cookies rest on the sheet pan for 5 minutes, then transfer them to a wire rack to finish cooling.
Storage and Serving:
- Cookies are best enjoyed slightly warm but can be stored in an airtight container at room temperature for up to three days. They will soften the longer they sit.
- Cookie dough can be formed and refrigerated overnight, then baked the next day; the cookies may need an extra minute if chilled.
- Cookie dough can also be formed into balls and frozen for up to 2 weeks. Let the cookies sit out at room temperature until the oven preheats. They will need an extra minute if baked from frozen.
Conclusion:
These classic chocolate chip cookies are a timeless favorite, combining a perfect blend of flavors and textures. With simple ingredients and straightforward steps, you can enjoy freshly baked cookies anytime. Whether served warm or stored for later, they are sure to be a hit with family and friends. Enjoy the delightful taste and aroma of homemade cookies!
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