CLASSIC CHOCOLATE CHIP COOKIES
Simple, Perfect, and Iconic are all words that come to mind. Chocolate chip cookies are the quintessential late night snack, and this foolproof recipe will become your go to for nailing chewy, salty, perfectly baked cookies every. single. time.
Total time: 95 minutes
Active time: 15 minutes
Bake time: 10-12 minutes per tray (20-24 minutes total)
Makes 16 cookies
1+3/4 cups all-purpose flour
3/4 tsp baking soda
1+1/4 tsp kosher salt
3/4 cup (1.5 sticks) unsalted butter, room temperature
1 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 tbsp vanilla extract
1+1/2 cups semi-sweet chocolate chips
Flakey sea salt for sprinkling
1.) Line two baking sheets with parchment paper.
2.) In a medium bowl, combine flour, baking soda, and salt and stir briefly to combine.
3.) In a large bowl, use a hand mixer to beat room temperature butter on medium speed for about 30 seconds. Add both the dark brown and white sugar to the butter and beat for another 30 seconds until sugar is well incorporated. Add egg, egg yolk, and vanilla extract and beat for 1 minute, scraping the sides of the bowl halfway through.
4.) Add half the dry ingredients to the mix, and, using a rubber spatula, fold the ingredients together, scooping from the outside of the bowl into the center. Add the rest of the dry ingredients and repeat.
5.) When almost no dry streaks remain, add chocolate chips to bowl and fold into dough until distributed evenly. Once no more dry streaks remain, stop mixing. We don't want to overwork this too much, or we'll end up with taller, firmer cookies, instead of the soft, flat cookie vibe we're going for.
6.) Scoop into 16 even balls, slightly larger than golfballs, and spread on prepared sheets. The dough will be sticky.
7.) Place the cookies in the fridge for at least an hour, but ideally overnight, covered with plastic wrap. This lets the dough firm up slightly, and allows the salt and vanilla to better incorporate into the cookie dough. That said, if you need cookies urgently, you can bake them right away, keeping in mind that they will spread a bit more and won't be quite as magical (they'll still be delicious).
7.) With a rack placed in the center of the oven, heat on convection to 375° F. A convection setting is best for chocolate chip cookies, as it ensures an even bake and perfect golden-brown color on top. If you don't have a convection setting, stick with the same temperature but add one minute to the total bake time.
8.) Once heated, set a timer for 10 minutes (11 if non-convection) and put one tray of cookies in the oven. When they're done, the cookies should be golden brown around the edges but still very soft and arguably raw in the center; this is the key to great cookies, as they will continue to bake quite a bit as they cool. Remove them from the oven and repeat with the second tray.
9.) Sprinkle each cookie with a healthy dose of flakey sea salt. Let cool for about 10 minutes before devouring.
10.) If, for some reason, there are any left over, store them in a ziplock bag on the counter to keep them soft.