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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
30 mins
Serves
36

The Perfect Chocolate Chip Cookie.
It's not difficult to make a good chocolate chip cookie... these ones have a not-so-secret ingredient that takes them over the top!

Posted by Olivia B. from Vancouver, British Columbia, Canada • Published See Olivia B.'s 7 projects »
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  • Step 1

    Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.

  • Step 2

    Whisk together flour and baking soda, set aside.

  • Step 3

    Beat butter and sugars on medium speed until light and fluffy (approx. 2-3mins). I use my KitchenAid with the paddle attachment, but you can use a hand mixer as well.

  • Step 4

    Reduce speed and add (sea) salt, eggs, and vanilla. Beat until combined.

  • Step 5

    Add flour mixture a little at a time and mix until just combined (do not overbeat).

  • Step 6

    Add in the chocolate chips I toss these right into my mixer but it struggles a bit. If you're using a hand mixer I'd recommend folding them in with a spoon or spatula.

  • Step 7

    Refrigerate cookie dough for at least 3 hours.**

  • Step 8

    Use a cookie scoop to drop cookies onto your baking sheet.***

  • Step 9

    Bake for about 8-10mins or until golden on the edges, but still gooey in the center.

  • Step 10

    Remove from oven. Let cool on pans for 2 minutes, then transfer onto wire racks to cool completely.

  • Step 11

    **This isn't a must do, but I find that if the dough is cold, the cookies won't spread too much when baked. We are going for "soft & chewy" not "thin & crispy" after all. I often leave mine in the fridge overnight.
    ***I typically use a medium sized cookie scoop, which is about a tablespoon, but have used the large one as well. I get 12 cookies per sheet with the medium scoop and 8 with the large one.

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