As a baker, I feel like everyone has their own opinions on the perfect chocolate chip cookie recipe and let’s be honest….are any of them really bad? I can’t say I’ve ever had a HORRIBLE chocolatey chipper cookie.
Now I must say that I am a huge fan of using dark chocolate and a bit of sea salt in my recipe. I need that bit of salt to balance out the chocolate….because….I’m a freak and I’m actually not the biggest fan of chocolate. I KNOW, it’s strange. It’s just because chocolate tends to give me an upset stomach if I have too much. ::sad face::
I’m more of a cheesecake or cinnamon roll kind of girl…..but that’s two whole other stories.
There is one major trick to getting these cookies to be crispy yet soft at the same time….refrigeration. I’m not a scientist, but I do find that my cookies turn out better the longer I refrigerate the dough…you can check out this article on King Arthur Flour if I’ve peaked your interest about the subject. I also like the use of chocolate chunks because they break up a bit while using the electric mixer and it adds tiny little specks of chocolate throughout the dough.
- 2 sticks of unsalted butter at room temp
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 tsp pure vanilla extract
- 2 large eggs at room temp
- 2 1/2 cups unbleached all-purpose flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp salt
- 1 1/2 cups 60% dark chocolate chunks
- Course sea salt for sprinkling
- 1. Combine the flour, baking soda, and salt in a small bowl.
- 2.In the bowl of a stand mixer with the paddle attachment, cream together the butter, both sugars, and vanilla until fluffy (about 3 to 4 minutes).
- 3. Add both eggs and only mix for about a minute.
- 4. Add the flour mixture in thirds and only mix until it's just incorporated.
- 5. With the mixer on low, add in the chocolate chunks and mix for a minute.
- 6. Cover the mixing bowl with plastic wrap and refrigerate for at least 12 hours.
- After at least 12 hours.....
- 1.Remove dough from fridge and allow to sit for about 10 minutes.
- 2. Line one or two baking sheets with parchment paper.
- 3. With a 1/4 measuring cup, scoop and form the dough into rounds, placing each cookie about 2 inches apart on the baking sheet. Usually 6-8 cookies per sheet depending on size.
- 4. Lightly flatten each cookie with the palm of your hand and sprinkle with a few pieces of coarse sea salt or fleur de sel <-- the fancy stuff. I think course seal salt works just fine and is cheaper by far.
- 5. Bake for 12-14 minutes. The outsides should be golden but the inside should be lighter.
- 6. Allow to cool and enjoy!