Chocolate chip cookies are the perfect starting point for a
dessert cookie platter. This picture is
from my daughter's Snowflake Dinner Party! Chocolate Chip Cookies are your favorite, right? They are certainly my
favorite cookie so I am always trying new recipes. I have perfected my
recipe (I think) and I am sharing it here today. I love a very
crunchy, chocolate-filled cookie. Here is my updated recipe - enjoy.
Claire's Ultimate Chocolate Chip Cookie
2 sticks
unsalted butter (softened – must be at room temperature, not cold)
½ cup dark
brown sugar (packed)
½ cup
light brown sugar (packed)
¾ cup
granulated sugar
2 eggs
2
teaspoons vanilla
2 1/4
cups flour
1 teaspoon kosher salt
1 teaspoon
baking soda
2 cups
semi-sweet chocolate chips (I use Hershey’s)
1 cup bitter-sweet chocolate chips
(I use 60% Ghiradelli)
Mix the flour, salt, and
baking soda in a bowl with a fork – set aside.
Mix butter and sugars
until smooth and creamy– scrape down the bowl. Add the eggs and vanilla mix in
just until incorporated – scrape bowl again - do not over mix. Add flour
mixture on low speed just until incorporated. Stir in the chocolate chips by
hand. Refrigerate dough overnight or up to 3 days. This is important! The dough needs to rest in the
refrigerator.
When ready to bake, preheat
oven to 375 degrees.
Using medium scoop
(about heaping tablespoon size) put 12 scoops per baking sheet. Bake for 8-10
minutes until golden brown.
Time for the dough to "rest" in the refrigerator. |