Friday, January 9, 2015

Favorite Chocolate Chip Cookies

Classic Chocolate Chip Cookies recipe - bakery style cookies with crisp edges and a soft and chewy center.

These chocolate chip cookies were one of the first recipes I shared on the blog and I'm still ridiculously happy with them.
I tried dozens of chocolate chip cookie recipes over the years, in a search for THE one recipe that will make me happy. Everyone has their own opinion on what a chocolate chip cookie should be and for me, these are perfect; crisp edges, soft and chewy centers, plenty of chocolate chips and the perfect thickness.


I recently made a batch of these cookies while we were traveling, and didn't have our GF flours at hand. They turned out as perfectly as ever and I couldn't resist updating the photos and sharing the recipe with you once again.


This recipe makes a huge batch of cookies. I usually bake a few dozen and then freeze the remaining dough. I love to have extra cookie dough in the freezer for those nights when we just want a few warm cookies after dinner. (Who am I kidding? That's pretty much every night possible for Sean and me!)


If you are looking for a gluten free chocolate chip cookie, these I Want To Marry You Cookies are spectacular and they are one of the most frequently made cookie in our home!

COOK'S NOTE: 

The size of the cookie is key to achieving a bakery style cookie with a perfectly chewy center and crispy edges all around. A medium size scoop with approximately 2 tablespoons of cookie dough per cookie works perfectly.

Cold and cubed butter is simply butter that has been sliced into small squares. I've made plenty of recipes with room temperature butter, melted butter, and cold butter. Each of those methods results in a very different cookie. The thickness and the chewiness of this cookie requires cold butter that has been cut into small 1/2" pieces to help it mix easily in with the butter.


I've made these cookies both with and without vanilla. I actually prefer them without the traditional vanilla. Feel free to add a teaspoon or so if that makes you happiest.


Classic Chocolate Chip Cookies

Yield: 6 dozen cookies
(printable recipe)

2 cups butter, cold and cubed
1 cup sugar
3 cups light brown sugar
4 eggs
6 cups flour
2 teaspoons sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone mat. Cream together the butter and the sugars. Add the eggs and beat until fully incorporated. Whisk together the dry ingredients and then slowly add to the wet ingredients. Fold in the chocolate chips. Use a medium size scoop to place generous 1 1/2 - 2 tablespoon size scoops of dough onto the lined cookie sheet.

Bake 11-12 minutes until just barely browned around the edges. Remove from the oven while still soft, as soon as they are puffy and cracked on top. Let cool 2 minutes on cookie sheet. Transfer to wire cooling racks and let cool completely before storing in an airtight container. Enjoy!


FREEZER INSTRUCTIONS: You can scoop the cookie dough into balls and flash freeze them on a tray, then transfer them directly from the freezer to a baking sheet. Add about 1 minute additional cooking time if the dough is frozen. When I don't have time to pre-scoop the dough, I simply place all the dough together into a freezer safe ziploc and press flat. When ready to bake, set on the counter until soft enough to scoop the dough into rounds for baking. I usually let it thaw for about 20-30 minutes.


Classic Chocolate Chip Cookies recipe - tips for bakery style cookies with crisp edges and a soft and chewy center.


{originally posted 5/28/11 - photos and recipe notes updated 1/9/15}

17 comments:

  1. Well they certainly sound perfect, and look great too. I agree it's actually much more difficult to make a cookie than one thinks.
    Mary

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  2. I have chocolate chip cookies on the menu for this weekend. These look great and so happy to see a combination of light and dark brown sugar. I am planning to try that too! Thanks Mary!

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  3. Do you add the sugar to cold butter?

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    1. Yes, you add the sugar to the cold butter.

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  4. Replies
    1. You're welcome to add it, but I make this recipe without it. (I accidentally made the cookies without vanilla a few years ago and I really liked them that way!) The brown sugars provide a deep flavor and I have never missed the vanilla.

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  5. Mary, can you please post how you freeze then bake the dough? Thanks!

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    1. I've added the freezer instructions above, Phyllis. Enjoy!

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  6. Do you get the same results if you freeze some of the dough to use at a later time or make the cookies and freeze them.

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    1. Yes! Absolutely. I've added freezing directions above.

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  7. Chocolate chip cookies are my favorite cookie. These sound so good.

    Would it be OK to cut each ingredient in half to make a smaller batch? I can't be trusted with that many cookies and if the dough was there, I'd be baking them!! :-) Pinning it!!

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    1. Of course! Feel free to size down the recipe for a smaller batch.

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  8. Three cups of brown sugar? Isn't that a lot? I was just a little surprised by that amount. I'm going to give them a try tomorrow.

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    1. This recipe makes at least 6 dozen cookies. Feel free to reduce it in half for a smaller batch!

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  9. Can the recipe be cut in half? Will you get the same results?

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    Replies
    1. Absolutely! It will work great that way as well.

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  10. Your I Want to Marry You cookies have become our absolute favorite here!

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