It’s official: This is the perfect chocolate chip cookie. At once cakey, chewy, and loaded with melted dark chocolate, it’s everything a chocolate chip cookie should be. Voted #1 for The Best Chocolate Chip Cookie by Food52, this recipe is a clear winner! Find this recipe in our award-winning cookbook, The Cookie Collection by Brian Hart Hoffman.
The Ultimate Chocolate Chip Cookies
Makes 34 cookies
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed light brown sugar
- 2 large eggs (100 grams)
- 2 teaspoons (8 grams) vanilla extract
- 2 ¾ cups (344 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¾ teaspoon (3.75 grams) baking soda
- 2 cups (340 grams) chopped 66% cacao dark chocolate*
- Garnish: flaked sea salt
Instructions
- Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, kosher salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chopped chocolate. Using a 1.5-ounce spring-loaded scoop, scoop dough (about 30 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F (190°C). Line 3 baking sheets with parchment paper.
- Place chilled dough at least 2 inches apart on prepared pans.
- Bake until golden, about 8 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Garnish with sea salt, if desired.
Notes
*We used Valrhona Caraïbe 66% Cacao Chocolate Feves.
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Hey! I made this recipe for my startup on Colombia. They are delicious and my clients love it.
If I followed the recipe correctly, I had a delicious cookie with a crisp exterior and soft chewy cake like center of toffee flavor. I should add that I did read the cookie scoop measurement incorrectly as 1.5 Tablespoons, instead of converting from ounces to 3 Tablespoons so my cookies were half the size as the bakers. They were thicker and didn’t spread much as I did refrigerate as the recipe called. I pulled them at 180 instant read so mine didn’t brown much. Either way, very interesting and delicious cookie. Would make again.
For some reason the rating star system isn’t working but I would rate a 5 Star.
After making these in our classes, they are now my go to chocolate chip cookie especially since we were given the directions to freeze and bake later! I am wanting to make a chocolate version of the cookie and then use chopped white chocolate. Can I just add cocoa powder to the dough? I think maybe I would need to tweak a few things but not 100% sure. Thanks for such a great recipe!
Hi Shelley,
We love to hear that these are now your go-to cookies! We would recommend you measure out the flour, remove 2 tablespoons of flour and replace it with 2 tablespoons of cocoa powder. Just adding cocoa powder to the recipe as-is could lead to a dry cookie, since you’re adding more dry ingredients. We would recommend using Dutch-processed cocoa powder, but the leavening might need to be tweaked (we have not tested this recipe with the Dutch cocoa). So, start with Dutch-processed cocoa powder and it might take some tweaking from there. Let us know what you land on! Happy baking!