The Best Chewy

Chocolate Chip Cookies

 
 
 

Everyone should have a chocolate chip cookie recipe in their back pocket, ready to whip out for any occasion. The key is to find the right version for you, and these are the best. We adapted an older New York Times recipe over the years, and here they are! We like them chewy, salty and soft, with a golden crust on top and bottom to really sink your teeth into.

Spoiler alert: they're huge. The reason to make a 5 ounce cookie is the texture. The balls will slowly melt down in the oven, giving way to a satisfying mound that stays toothsome. — Dak

 
 

Ingredients

  • 3 ½ cups all purpose flour, sifted (Note: we said the WRONG amount in the video)

  • 1 ¼ teaspoons baking soda

  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoons coarse salt

  • 1 ¼ cups unsalted butter (2 1/2 sticks), softened

  • 1 ¼ cups light brown sugar, packed

  • 1 cup plus 2 tablespoons granulated sugar

  • 2 large eggs

  • 2 teaspoons natural vanilla extract

  • 1 bag bittersweet chocolate chips

  • Flake salt

 

Instructions

  1. Combine sifted flour, baking soda, baking powder and course salt into a large bowl and set aside.

  2. Using a stand mixture with the paddle attachment, cream together butter, brown and white sugars until very light, about 5 minutes. Add in eggs one at a time mixing well between each egg. Add vanilla. Scrape down the side of the bowl using a rubber spatula to re-incorporate all of the dough on the sides.

  3. Reduce speed of mixer to low and begin to slowly incorporate dry ingredients in three parts, allowing mixture to combine each time - be careful not to over-mix the dough at this point. Stop mixing when there is still some flour visible in the dough.

  4. Add chocolate chips to bowl and mix for just a few more seconds to fully incorporate chips and mix in any last remaining flour.

  5. Remove bowl from mixer and cover with plastic wrap. Refrigerate for 24 hours or at least overnight.

  6. When ready to bake, preheat over to 350 degrees.

  7. Using a kitchen scale, measure out 5 oz balls of dough and place on a prepared baking sheet. Since these cookies are large, be sure not to overcrowd on the baking sheet; about 6 dough balls fit on a standard baking sheet.

  8. Place baking sheet in oven and set a timer for 5 minutes. At the five minute mark, sprinkle the top of each dough ball with a pinch of large flake salt and place tray back in over for 20 minutes (depending on your oven).

  9. Remove finished cookies from sheet and transfer to a wire rack to cool. Repeat steps with remaining dough. Once cool, store in an airtight container.

Makes about 10 cookies