Chocolate Chip Cookies

Updated Dec. 29, 2025

Total Time: 45 minutes (active) + 24–36 hours (chilling)

Servings: ~12–15 cookies (depending on portion size)

Equipment

• Stand or hand mixer with paddle attachment

• Fine-mesh sieve

• Large mixing bowl

• Small saucepan (for brown butter technique, optional)

• 2–3 baking sheets (lined with parchment paper or silicone mats)

• Digital scale (for precision, optional)

• Cookie scoop (3.5 oz/100g capacity)

• Wire cooling racks

Ingredients

Dry Ingredients

• 241g cake flour (2 cups minus 2 tbsp)

• 241g bread flour (1⅔ cups)

• 1¼ tsp baking soda

• 1½ tsp baking powder

• 1½ tsp coarse sea salt, plus extra for sprinkling

Wet Ingredients

• 284g unsalted butter (2½ sticks, softened to room temperature)

• 284g light brown sugar (1¼ cups, packed)

• 227g granulated sugar (1 cup + 2 tbsp)

• 2 large eggs (room temperature)

• 2 tsp natural vanilla extract

Chocolate

• 680g bittersweet chocolate disks or fèves (1¼ lbs, 60%+ cacao content; e.g., Jacques Torres Chocolate disks or Valrhona fèves)

Preparation Instructions

Step 1: Sift Dry Ingredients

In a medium bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. This removes lumps and aerates the flour, ensuring tender, evenly textured cookies. Set aside.

Step 2: Cream Butter & Sugars (with Optional Brown Butter)

Option A: Traditional Method

Using a stand mixer with the paddle attachment (or hand mixer), cream the softened butter and sugars on medium speed until pale, fluffy, and light in color, 5–7 minutes. Scrape down the bowl halfway through to ensure even mixing.

Option B: Brown Butter Technique (Recommended)

From Cooks Illustrated: In a small saucepan over medium heat, melt ⅔ of the butter until foaming, then continue cooking until lightly browned (nutty aroma, golden hue), 3–5 minutes. Remove from heat and cool slightly. Transfer browned butter to a mixing bowl, then add the remaining cold butter. Cream the mixture with sugars until pale and fluffy, 5–7 minutes.

Add eggs one at a time, mixing on low speed until fully incorporated after each addition. Stir in vanilla extract. Reduce speed to low, then add the sifted dry ingredients and mix just until combined (5–10 seconds—overmixing develops gluten and results in tough cookies). Gently fold in chocolate disks, taking care not to break them.

Step 3: Chill the Dough

Press plastic wrap directly onto the surface of the dough to prevent drying. Refrigerate for 24–36 hours (optimal for flavor and texture; up to 72 hours). The dough may be used in batches or reserved for later baking.

Step 4: Bake the Cookies

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Scoop 6–7 mounds of dough (3.5 oz/100g each, ~golf ball-sized) onto the prepared sheets, spacing them 3–4 inches apart. Gently press any chocolate pieces that poke upward to lie horizontally (ensures even, attractive cookies). Sprinkle lightly with coarse sea salt.

Bake for 18–20 minutes, rotating sheets halfway through for even browning. Cookies should be golden brown on top but still soft in the center (they will firm up as they cool). Remove from oven and let rest on the baking sheet for 10 minutes (prevents breaking), then transfer to a wire rack to cool completely.

Pro Tips

• Flour Substitution: Combine cake and bread flour (total 482g) for ~11% protein (similar to all-purpose flour, 11.7%). For simplicity, use 482g all-purpose flour (1½ cups + 2 tbsp).

• Chocolate Quality: High-quality chocolate (60%+ cacao) is critical; it melts smoothly and provides depth.

• Cookie Size: Reduce dough to 1.75 oz (3.5-inch diameter) for crispier edges and more even baking.

• Storage: Store cooled cookies in an airtight container at room temperature for 3–4 days, or freeze for up to 1 month.

Serving Suggestion

Eat warm with a glass of cold milk or coffee. For maximum enjoyment, serve with a large napkin—these cookies are rich and chewy!

User Testimonials

• “Best chocolate chip cookies I’ve ever made! The 24-hour chill transforms the texture—chewy, golden, and perfectly balanced.”

• “Flour substitution works! Using all-purpose flour saved time, and the brown butter method gave an incredible nutty sweetness.”

• “Neighbor declared he ‘can finally eat cookies again’—these are gluten-friendly in flavor but not in texture!”

Adapted from Jacques Torres and Valrhona recipes, with pro tips from home bakers.