Favorite Chocolate Chip Cookies
A classic that every baker, novice or expert, should have in their repertoire. This one is a classic crunchy on the exterior circumference, but softer as you go into the middle style of cookie, with chocolate and sea salt. Baking it longer will give you a crunchier result. Baking on parchment will inhibit spreading, while baking straight on a light colored sheet pan will cause cookies to spread a bit more. Use chopped dark, milk or white chocolate (or any combo), or your favorite chocolate chips. I find that Ghirardelli 60% chips are the best between both worlds, with a fine particle size that melts into pools like a feve or disc. Portioned cookie dough balls can be frozen on a sheet pan or plate, then stored in a ziplock bag until ready to bake - straight from the freezer. Spice things up by adding nuts, or not...Do not miss the flakey sea salt topping! Adapted from Smitten Kitchen.
Ingredients
- 1 stick 113g unsalted butter room temperature
- 1/2 cup 50g sugar
- 3/4 cup plus 2 TB 165g light or dark brown sugar packed in the cup if using volumetric measures
- 1 large egg
- 1 tsp vanilla optional
- 3/4 tsp baking soda
- pinch cinnamon or a few gratings of nutmeg optional
- 1/4 tsp fine sea salt heaped 1/4 tsp fine sea salt for you salt fanatics out there or for those of you who don't top with flakey salt
- 1 3/4 cup 220g all purpose flour
- 1/2 lb 225g chopped chocolate or chocolate chips/chunks any will work
Instructions
- If wanting to bake right after mixing, pre-heat oven to 365F with rack in the middle position.
- Cream butter and sugar in a stand mixer or with hand mixer until very light and fluffy, a full 5 minutes on medium-high. Scrape down half-way through mix time.
- Add in egg, vanilla and baking soda, cinnamon or nutmeg if using, and salt. Mix again for 1 minute, until well mixed. Scrape down sides and bottom of bowl to ensure even mixing.
- Add in the flour, and mix briefly just to combine. Add in the chocolate, and mix again until the chocolate is combined. If using chopped bar chocolate, it may break up a bit more in the mixer, but I like the freckled texture/appearance this gives the cookie.
- Portion out into 1/2 TB to 2 TB sized balls, rolling slightly to create a round shape (or use a cookie scoop). If freezing balls for later, place on a parchment lined baking sheet or plate and transfer to freezer to freeze entirely, then transfer into a bag once frozen.
- To bake, place desired number of cookies on a baking sheet (staggering 3x2 to fit a total of 13 on a standard baking tray) - I usually just bake 2-4 at a time for fresh cookies on a whim. Sprinkle each cookie with flakey sea salt.
- Bake 11-13 minutes, until golden and set on the edges, and still a bit pale in the middle. Or, bake until dark brown and crunchy - it's up to you! Allow to cool slightly before enjoying, or cool all the way and store in a container at room temp for up to 3 days.