I can’t tell you how many times I have tried making made chocolate chip cookies where they turned out cakey, or flat, or oily, or overcooked, etc. Yesterday, my days of bad chocolate chip cookie making were finally over!
This recipe is adapted from the famous chocolate chip cookie recipe from the New York Times but only slightly different (and a little easier in my opinion). The reason the measurements are a little funky are because I cut their recipe in half. (This still made nearly 40 cookies so if you decide to do the original recipe, be warned!)
Best Chocolate Chip Cookies
- 2 cups flour
- 1/2 + 1/8 teaspoons baking soda
- 1/2 tablespoon baking powder
- 3/4 teaspoons coarse salt
- 1 1/4 sticks (10 tablespoons) unsalted butter
- 1/2 + 1/8 cups light brown sugar, packed
- 1/2 cup + 1 tablespoon granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1. Sift together flour, baking soda, baking powder, and salt into a bowl and set aside.
- 2. Cream together butter, brown sugar and white sugar with mixer on high speed until light and fluffy (at least 2 minutes).
- 3. Add egg and vanilla and mix well, scraping down sides of bowl when needed.
- 4. On low speed, add in dry ingredient mixture until just combined. Mix in chocolate chips.
- 5. Wrap dough in plastic wrap and freeze for 2 hours.
- 6. Line a cookie sheet with parchment paper and preheat to 340 degrees.
- 7. Bake for 12-15 minutes.