Perfect Chocolate Chip Cookies
Course: Dessert
Servings
24
CookiesPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesYou’ll love the chewy centers with slightly crispy edges that you will get from this cookie recipe.
Ingredients
•t1 cup unsalted butter, softened
•t1/2 cup granulated sugar (for crisp edges)
•t1/2 cup light brown sugar (for soft texture and mild molasses flavor)
•t1/4 cup dark brown sugar (for deep molasses flavor)
•t2 large eggs
•t2 teaspoons pure vanilla extract
•t2 1/4 cups bread flour (for chewiness and less spread)
•t1 teaspoon baking soda
•t1/2 teaspoon salt
•t2 cups semi-sweet chocolate chips
Directions
- Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, light brown sugar, and dark brown sugar together until creamy and well-blended, about 4-5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time, then add the vanilla, mixing until just combined.
- Combine dry ingredients: In a separate bowl, whisk together the bread flour, baking soda, and salt. Gradually mix these into the creamed mixture until just incorporated.
- Stir in chocolate chips: Fold in the chocolate chips and espresso powder if using.
- Chill the dough: Refrigerate the dough for at least 1 hour to help control the spread and intensify the flavors.
- Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop and bake: Scoop the dough using a 2-tablespoon measure onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are just turning brown but the centers are still soft.
- Cool: Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Camille’s Notes
- Why Bread Flour is Ideal for Cookies
Bread flour makes cookies chewier because it has more protein than all-purpose flour. This protein helps the cookies stay thick and soft in the middle while keeping the edges crispy. If you like a bakery-style cookie, try bread flour. If not, stick to all-purpose flour—it works great too!
