Alice's Perfect Chocolate Chip Cookies
 
 
This is the only chocolate chip cookie recipe you need.
Author:
Ingredients
  • 1 cup salted butter, softened to room temperature
  • ½ cup sugar
  • 1½ cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon smallish-mediumish coarse sea salt (Jane notes: I reduced the salt amount a bit, Alice’s amount was really tasty, but I think a little less offers a bit more subtlety, but you still get the salty punch from the larger crystals; Also, when I am out of sea salt I use kosher salt with good results, but the sea salt texture does make them more special)
  • - 1 teaspoon baking soda
  • - 1½ teaspoons baking powder
  • - 2¾ cup all-purpose flour
  • - 2¾ cups semi-sweet chocolate chips (Jane note: I increased the amount of chocolate chips)
Instructions
  1. Preheat oven to 350 degrees. (Jane note: I decreased the temperature a bit from Alice’s suggestion based on my oven and how the cookies were cooking.)
  2. Cream butter and both sugars for 3-5 minutes at medium to medium-high speed, until very light in color. Scrape down the bowl and add eggs and vanilla. Beat for 2-3 more minutes. Add all dry ingredients (except chocolate) and mix until just mixed. Pour in chocolate chips and mix until evenly distributed.
  3. Form cookie balls about 2 tablespoons in size (I used my medium scoop) and place on a cookie sheet lined with parchment paper or a Silpat. Bake for about 15 minutes, until the edges are golden brown and tops are starting to brown a bit.
  4. Remove from oven. Jane note: when you take the pan out of the oven, drop it straight down, flat onto the counter to force the cookies to suddenly settle. This makes for good texture and a handsome-looking cookie. Let cool on the cookie sheet for a few minutes, then slide the parchment paper/Silpat to a non-pourous surface to complete cooling.
  5. Recipe makes about 3 dozen cookies.
Recipe by This Week for Dinner at https://thisweekfordinner.com/perfect-chocolate-chip-cookies/