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Perfect chocolate chip cookies

Yields18 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

The definitive recipe for perfect chocolate chip cookies. Chewy, crispy, dense, buttery and sweet, these masterful treats are as impressive as any bakery's.

Perfect chocolate chip cookies

 40 ½ ounces cake flour
 40 ½ ounces bread flour
 1 ½ teaspoons baking powder
 1 ½ teaspoons baking soda
 1 ½ teaspoons coarse salt
 2 ¾ cups butter (2-1/2 sticks cut into large cubes)
 10 ounces light brown sugar
 8 ounces sugar
 2 eggs
 2 teaspoons vanilla extract
 20 ounces bittersweet chocolate chips
 sea salt (for garnish)

Sift the dry ingredients
Sift the cake flour, bread flour, baking powder, baking soda and salt together. Whisk the brown sugar and granulated sugar together in a small bowl. Set aside.


Soften the butter
Using butter that is cold but that easily leaves an imprint of your finger when pressed, beat the butter in a stand mixer set to low (or medium-low) until softened for about 1 minute. For a few seconds only, run the mixer on high to clear the butter from the mixer and scrape the sides of the bowl with a spatula.

Don't be impatient and microwave the butter as that will overheat the butterfat and break the emulsification even though the butter may still look solid. Even turning the mixer to medium for softening may warm the butter too much.


Cream the butter and sugar
Add the mixed sugar to the softened butter in a steady stream while the mixer is set to low. Once the sugar has been added, increase the mixer speed to medium and beat the mixture for 2 minutes or until it becomes pale yellow and aerated. Scrape down the sides of the bowl. Turn the mixer to low and add each egg, one at a time, allowing for each one to fully incorporate. Mix in the vanilla, followed by the sifted flour, and then finally the chocolate chips (about 1 to 2 minutes). Quickly fold the dough together a couple of times with a spatula to incorporate any remaining flour or butter from the sides of the bowl.


Refrigerate the cookie dough
Wrap the cookie dough in plastic wrap and transfer to a freezer bag or an airtight container. Refrigerate for 24 to 36 hours (or up to 72 hours). You can skip the refrigeration step if you can't stand the sight of uneaten cookie dough, but these cookies are only great (not perfect) if you cook them right away. Wait at least 36 hours if you can, it really does make a huge difference.


Bake the cookies
Preheat the oven to 350 degrees F. Scoop or spoon the dough into 6 3-1/2-ounce mounds — about the size of a slightly oversized golf ball). Place the cookie dough balls evenly on a baking pan or insulated cookie sheet lined with a parchment paper. Sprinkle each cookie ball with a small amount of sea salt and bake for 18 to 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts

Servings 0