Soft centers, crisp edges, and a balanced ratio of butter, brown sugar, white sugar, and chocolate. Chilling the dough ensures structure and deeper flavor. The style people expect but rarely achieve at home.
Dough colder than 55 F will not spread evenly. Dough warmer than 70 F spreads too far and loses structure.
Ideal dough temperature for scooping is 60 to 65 F prevents flat cookies and keeps centers soft. A cookie scoop ensures uniform size. If not using one, weigh dough to 30 to 35 grams per portion.
Ingredients
Scale
Measurement units
- 2 ¼ cup All purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, softened
- ¾ cup Brown sugar
- ½ cup White sugar
- 2 whole Eggs
- 2 tsp Vanilla extract
- 1 ½ cup Chocolate chips
Ingredients
Scale
Measurement units
- 2 ¼ cup All purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, softened
- ¾ cup Brown sugar
- ½ cup White sugar
- 2 whole Eggs
- 2 tsp Vanilla extract
- 1 ½ cup Chocolate chips
Instructions
Mix the dry ingredients
Whisk flour, baking soda, and salt in a bowl.
Equipment
- mixing bowls
- whisk
Ingredients
- all purpose flour (2 ¼ cup)
- baking soda (1 tsp)
- salt (1 tsp)
Cream butter and sugars
Beat softened butter, brown sugar, and white sugar on medium speed 2 to 3 minutes until light and slightly fluffy.
Equipment
- standing mixer or hand mixer
Ingredients
- unsalted butter, softened (1 cup)
- brown sugar (¾ cup)
- white sugar (½ cup)
Add the eggs and vanilla
Beat in eggs one at a time, then add vanilla.
Equipment
- standing mixer or hand mixer
Ingredients
- eggs (2 whole)
- vanilla extract (2 tsp)
Combine the wet and dry
Mix on low speed until flour is just incorporated.
Equipment
- standing mixer or hand mixer
Ingredients
- all purpose flour (2 ¼ cup)
- baking soda (1 tsp)
- salt (1 tsp)
Fold in chocolate
Fold in chips by hand or on low speed.
Equipment
- standing mixer or hand mixer
Ingredients
- chocolate chips (1 ½ cup)
Chill the dough
Cover and refrigerate at least 1 hour or up to 24. Dough should firm noticeably.
Let the dough warm to temperature
Let dough sit 10 to 15 minutes until it reaches about 60 to 65 F to maintain consistent spread.
Preheat the oven
Heat oven to 350 F and line a sheet pan with parchment.
Equipment
- sheet pan
- parchment paper
Portion the dough
Use a 1.5 tablespoon cookie scoop or portion dough into 30 to 35 gram balls.
Equipment
- cookie scoop, size 1.5 tablespoon
- digital scale
Bake until golden
Bake 10 to 12 minutes until edges set and centers look soft but not wet.
Equipment
- sheet pan
Rest on pan then cool
Let cookies (about 2 inches diameter) rest on the sheet pan 5 minutes before moving to a rack.
Equipment
- sheet pan
- cooling rack
Before you cook
Cook notes
- • Ideal dough temperature for scooping is 60 to 65 F prevents flat cookies and keeps centers soft.
- • Dough colder than 55 F will not spread evenly.
- • Dough warmer than 70 F spreads too far and loses structure.
- • A cookie scoop ensures uniform size. If not using one, weigh dough to 30 to 35 grams per portion.
- • Resting cookies on the tray after baking helps them finish setting without over baking.
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