Because everyone needs a go-to chocolate chip cookie recipe...
Don't pass this one by. Pin it, print it, bookmark it. Do whatever's necessary to remember this recipe next time you have an occasion (like say, a Tuesday) for chocolate chip cookies. Part of the success of this recipe is due to the measurements by weight. If you’ve yet to experiment with baking this way, I highly recommend it. It's actually MUCH easier and it forces you to do a little Mis En Place (otherwise known as "prep") which ensures a better end product. Trust me, I'm the QUEEN of impatient baking and I can tell you this is the answer to all of your baked good flops. If you don't already have a kitchen scale (like for your coffee maybe?) I've linked one for you below. Anyone who bakes somewhat regularly should have one.
I've adapted this recipe from my friend Thalia Ho over at Butter & Brioche. I've made a few tweaks here and there but the recipe is really hers. If you don't follow Thalia and you enjoy baking, you must check out her blog or Instagram. She's incredible. Her photography alone is worth following along.
I can't really think of one. This recipe is meant to be a classic.
Okay there is one. You could follow Thalia's original recipe and use brown sugar instead of coconut sugar. They are totally interchangeable, IMO.
Some things to note.
The deflating cookie technique. You'll see in the instructions that just about half way through cooking you should bang the cookie sheet down on the oven rack. This doesn't have to happen, but it helps create pools of chocolate that stretch into each bite of the cookie. I really like the end product that this step creates and recommend you give it a try.
Room temp butter + eggs. Don't skip this step. It's really important for end product texture. For the butter, I like to cube it, weigh it, and set it aside for the day. If you don't have the time and have to pop it in the microwave, go in 10 second increments and absolutely no longer. You don't want the fat to separate even in the slightest. For the eggs, if you forgot to pull them out with the butter, place them in warm water, changing it once or twice, and they'll come up to temperature pretty quickly.
- 355 g all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 250 g unsalted butter, cubed and at room temperature
- 175 g granulated sugar
- 125 g coconut sugar or light brown sugar
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 400 g dark chocolate chips, 60% or higher
- flaked salt, for sprinkling