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4 from 1 vote

The Perfect Chocolate Chip Cookie

The perfect soft & chewy chocolate chip cookies with a special ingredient that takes them over the top!
Course Dessert
Cuisine Cookie
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36
Calories 170
Author Olivia

Ingredients

Instructions

  • Whisk together flour and baking soda, set aside.
  • 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.
  • Reduce speed and add (sea) salt, eggs, and vanilla. Beat until combined.
  • Add flour mixture a little at a time and mix until just combined (do not overbeat).
  • 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.
  • Refrigerate cookie dough for at least 3 hours.*
  • Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.
  • Use a cookie scoop to drop cookies onto your baking sheet.**
  • Bake for about 8-10mins or until golden on the edges, but still gooey in the center.
  • Remove from oven. Let cool on pans for 2 minutes, then transfer onto wire racks to cool completely.
  • Dive into a cookie as soon as it's cooled enough to handle.

Notes

*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.

Nutrition

Calories: 170kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 89mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 180IU | Calcium: 16mg | Iron: 1.1mg