A thick and chewy, melt in your mouth delicious cookie that requires only a handful of basic ingredients. A tried and true classic chocolate chip cookie that every baker needs in their back pocket.
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup, minus 1 TBSP (87 g) granulated sugar
- 3/4 cup (150 g) light brown sugar
- 1 egg, room temperature
- 1 1/2 tsp vanilla
- 1 cup plus 2 TBSP all purpose flour (140 g), spooned and leveled
- 1 cup bread flour (125 g), spooned and leveled
- 1 tsp baking soda
- 3/4 tsp salt
- 1 3/4 cups chocolate chips, I use a combination of bittersweet, semisweet and dark chocolate chips
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars on high speed until pale in color and light and fluffy. About three minutes.
- Add egg and vanilla and mix on low until combined.
- In a separate bowl, combine flours, baking soda and salt. Whisk to mix together.
- Slowly add flour mixture to butter and sugar mixture with mixer on low speed.
- Stop mixer once flour is mostly incorporated but a few streaks of flour remain.
- Remove bowl from mixer, add in chocolate chips and stir gently with a wooden spoon or spatula.
- Cover and refrigerate cookie dough for three hours or overnight.
- Once chilled, preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Using a large 2 TBSP cookie scoop, scoop dough into balls and place two inches apart on baking sheets.
- Bake on center rack in oven for approximately 10 minutes until edges are slightly golden brown but center of cookie is not completely set.
- Remove from oven and cool on pan for 5-6 minutes.
- Using a spatula, transfer cookies to a cooling rack.
If bread flour is not available, use the same amount of all purpose flour.
Dough can be refrigerated for up to 5 days or frozen for up to 3 months.
Store cookies in a cool, dry place or freeze if desired.