When I found this recipe from JoyFoodSunshine two years ago, I knew I had landed on what will be the only chocolate chip cookie recipe I will make. You can’t make these any better. They’re chewy, slightly crisp around the edge and come out with a perfectly light golden bottom. They’re addictive.
Tips for the Best Chocolate Chip Cookies
- Use high quality salted butter like Kerrygold. It makes a difference.
- Use an ice cream scoop with a lever that swipes the scoop clean.
- Line your sheet pans with parchment paper. You can reuse the sheet pans over and over when you do this, and it keeps the cookies from sticking to the pan. Never bake without parchment paper.
- Only bake one batch of 8 cookies at a time. Everything gets thrown off when 2+ batches in the oven. Trust me.
- Don’t continue baking because they look puffy and underdone. They continue cooking and will settle on the sheet pan on the counter.
Chocolate Chip Cookie
A chocolate chip cookie that's perfectly chewy with a crisp edge. This recipe utilizes milk chocolate chips.
Ingredients
- 2 sticks salted butter softened
- 1 C granulated sugar
- 1 C light brown sugar packed
- 2 eggs
- 2 tsp vanilla
- 3 C all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt if you only have table salt back off to only 1/2 tsp
- 2 C milk chocolate chips
Instructions
- Preheat oven to 375 degrees and line sheet pans in parchment paper.
- Sift together flour, baking soda, baking powder and fine sea salt. Set aside.
- To a separate bowl or stand mixer, beat softened butter, sugar and brown sugar together until fluffy.
- Add eggs and vanilla. Continue beating until everything is fully incorporated.
- Slowly add the dry ingredients into the wet. Mix until the dough fully forms.
- Hand mix chocolate chips in.
- Use an ice cream scoop to create cookies. Scrape the ice cream scoop on the lip of the mixing bowl to create the flat bottom of the cookie.
- Only bake 8 cookies at a time in a 375-degree oven for no more than 10 minutes.
- Allow cookies to rest on the sheet pan for 10 minutes to settle and develop their color.
Notes
Recipe courtesy of JoyFoodSunshine.com
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