There are so many chocolate chip cookie recipes out there. Its hard to find the BEST one but I think I found my favorite recipe. I tried the recipe from one of my favorite food bloggers, Gaby from What’s Gaby Cooking. I tested it out and made a few adjustments to the recipe to make it my own and I am really happy with the results!
The cookies are crispy and light on the edges but gooey in the center. They are the perfect combination of crunchy and chewy.
I know using bread flour and cake flour can sound intimidating but I promise its really simple! You can find bread and cake flour at any grocery store in the baking aisle.
Enjoy these cookies with a tall glass of milk!
The Best Chocolate Chip Cookies Ever
- 1 1/2 cups cake flour
- 1 1/2 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 ¼ cups softened unsalted butter 2 1/2 sticks
- 1 1/2 cups dark brown sugar
- 3/4 cup white granulated sugar
- 2 large eggs
- 3 teaspoons natural vanilla extract
- 2 cups dark chocolate chips I like the brand Guittard
- Cream together butter, dark brown sugar and white sugar in mixer with the paddle attachment. Mix them together on medium high speed for five minutes until very fluffy and a pale yellow color.
- As that mixes together, sift together the dry ingredients in a large bowl. Mix together so all the ingredients are well combined and set aside.
- Next add in the eggs in the to butter and sugar mixture. Add them one at a time, mixing for about one minute after each addition. Then, add in the vanilla extract and mix for one more minute.
- Time to slowly add in the dry ingredients. On low speed, add in the dry ingredients to the wet ingredients and mix just until combined, about 15 seconds.
- Last step is adding in 2 cups of the dark chocolate chip and mixing just until combined.
- I really encourage you to refrigerate the cookie dough for at least 24 hours and up to 72 hours! But I totally understand if you need to bake them right away but wait at least an hour to let them refrigerate before doing so!
- After 24 hours, use an ice cream scoop and spoon the cookie dough onto the cookie sheets with parchment paper. I like to only put 6 scoops of cookie dough on each sheet so they don’t stick together. They are decent sized cookies so they will spread slightly.
- Bake the cookies at 350º for 15 minutes.
- Allow them to cool and then dig in!