The Best Chocolate Chip Cookie Recipe

I love making cookies of all kinds, so I’m sharing my FAVE Chocolate Chip Cookie recipe with you. August 4th is National Chocolate Chip Cookie Day. If you’re a fan of salty and sweet desserts and/or chocolate chip cookies, try my recipe for chocolate chip cookies!

INGREDIENTS

2.5 cups, plus 2 tbsp AP Flour

1T baking powder

3/4 tsp kosher salt

3/4 cup butter, softened

1 cup granulated sugar

1 cup dark brown sugar

2 large eggs, at room temp.

1.5 tsp vanilla extract

18 oz semi-sweet chocolate chips, approx. 2.25 cups

flaky sea salt

INSTRUCTIONS

Preheat oven to 350F. In a medium size bowl, whisk together AP Flour, baking powder, and kosher salt, set aside.

Beat together butter and sugars in a bowl of a stand mixer fitted with a paddle attachment at medium speed until creamy. Continue mixing at medium speed and add eggs, one at a time, then vanilla extract. Add flour mixture one large spoonful at a time into wet ingredients. Beat until well blended.

Over low speed, beat in semisweet morsels until just combined (careful not to overmix).

Using a 2 tbsp cookie scoop, drop cookies onto a cookie sheet lined with parchment paper leaving a 2” space between each cookie. Bake at 350F for 11-15 minutes, or until desired degree of doneness is achieved. Remove cookies from oven and sprinkle cookies with flaky sea salt (Maldon is my brand of choice). Transfer cookies to wire rack to cool completely. Once cool, store in an airtight container. Recipe makes approximately 20 cookies.

RECIPE NOTES:

Salted or unsalted butter can be used to make this recipe (it’s a matter of taste, I prefer salted).

If you don’t have a stand mixer with a paddle attachment, you can use a hand held mixer and a large bowl to mix your cookie dough, just be sure to mix your dry ingredients in a separate bowl before you add them to your wet ingredients.

This cookie dough freezes beautifully. To freeze, drop cookie dough onto a freezer safe plate or tray using a 2 tbsp cookie scoop. Freeze dropped dough on freezer safe tray or plate for one hour before transferring to a freezer safe airtight container or freezer bag. Baking time may vary slightly if baking from frozen.