SMs Favorite Chocolate Chip Cookie
A chocolate chip cookie recipe featuring crisp edges, puddles of chocolate, and a hint of salt without fussy or complicated steps.
Ingredients
- 1 cup (226 grams) unsalted butter slightly softened
- 1 cup (213 grams) light brown sugar firmly packed
- 3/4 cup (149 grams) granulated sugar
- 1 tablespoon (14 grams) vanilla extract
- 2 unit eggs cold
- 3.25 cups (423 grams) all-purpose flour fluffed, scooped, and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups (213 grams) 70% dark chocolate chopped
- 1 1/2 cups (255 grams) semisweet chocolate chips
- 1 unit flaky salt for serving
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Directions
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1
Preheat the oven to 375 degrees. In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar for 5 minutes, scraping the sides of the bowl and paddle about halfway through.
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2
Add the vanilla and then the eggs one at a time, beating for 30 seconds on medium speed between each addition. Thoroughly scrape the the sides of the bowl and the paddle, mixing for another 10 to 15 seconds to incorporate any dense bits of butter and sugar.
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3
To a medium bowl, add the flour, baking powder, baking soda, and salt and whisk to combine. Add the flour mixture, chopped chocolate, and chocolate chips to the stand mixer. Pulse the mixer a few times to begin incorporating the flour. Slowly increase the speed to medium and mix for 30 seconds to 1 minute until no floury spots remain.
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4
Using a large 1/4-cup (60-gram) cookie scoop, scoop the dough into balls and place 2 inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes, or until golden at the edges. Sprinkle with flaky salt and enjoy.
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