Ultimate Chocolate Chip Cookies
Get ready for the ultimate chewy chocolate chip cookies: soft in the middle, slightly crisp on the edges and packed with chocolate – in this case chocolate chips and chocolate chunks. The secret to the perfect flavour and texture? A perfect ratio of brown sugar for moisture, a short chilling period and a slight under‑bake to retain chewiness.
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed light-brown sugar
- ½ cup granulated sugar
- 1 tsp baking powder
- 1 tsp salt
- ¾ tsp baking soda
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 2½ cups all-purpose flour spooned and levelled
- 1⅓ cups semi-sweet chocolate chips
- 100 g bar 70% chocolate chopped (¾ cup)
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In large bowl, using electric mixer on medium speed, beat butter with brown sugar, granulated sugar, baking powder, salt and baking soda until creamy and light, about 3 minutes. Beat in egg; beat in egg yolk and vanilla, scraping bottom and side after each addition.
- Beat in half of the flour on low speed, then beat in remaining half. Stir in chocolate chips.
- Using a 3 tbsp scoop, drop on prepared pan, top with dark chocolate and bake until golden brown, 11 to 13 minutes.
- Bang baking sheet on counter twice to deflate cookies and create a crinkled texture; let stand for 2 minutes before transferring to cooling rack.
Notes
Tips
- To measure flour, spoon it into a dry measure until heaping. Don’t pack or tap it on the counter to level; level with the straight edge of a knife. This is the “spoon and level” method, which is the most accurate method of measuring and helps produce consistently good baked recipes.
- For a buttery, crunchier twist, turn this recipe into Chocolate Chip Toffee Cookies by swapping out half of the chocolate chips for toffee chips.
- For a sweet and sour experience, turn this recipe into Cherry Chocolate Chip Cookies by stirring in ½ cup dried cherries.