Ultimate Chocolate Chip Cookies
Are you in search of the perfect chocolate chip cookie? We have examined hundreds of chocolate chip cookie recipes to find the perfect combination of ingredients and the result is these super soft, chewy chocolate chip cookies.
The Facts
There is a never-ending debate on sugar ratios, flour ratios, and even the temperature of the butter and eggs. Whether it is best to have equal parts brown sugar to granulated sugar or cold eggs to room temperature eggs. In the end, the common goal is to achieve a perfect cookie or Ultimate Chocolate Chip Cookies anyway.
We wanted to create the best chocolate chip cookie, not just another average chocolate chip. It had to be soft and chewy, but also packed with flavor. The first way we accomplished this was by a 2:1 ratio of brown sugar to white sugar. The brown sugar not only lets these cookies stay softer due to the higher moisture content in brown sugar vs. white sugar, but it also adds another depth of flavor. We also made the decision to add in equal parts baking soda to baking powder. This allows for the cookies to spread, but not too thin to where they get crunchy.
In addition to the staple ingredients you might recognize from the usual chocolate chip cookies, we added another powerhouse ingredient that takes these cookies from delicious to ultimate. We like to call it taking milk and cookies to a new level thanks to the addition of dry milk powder to the base dough. Adding in milk powder gives the dough a rounded-out base that’s sweet, but balanced.
By examining these factors and ratios, we were able to find the perfect median of ingredients and create these Ultimate Chocolate Chip Cookies.
Ultimate Chocolate Chip Cookies
Ingredients
- 2 cups All-purpose Flour (294g)
- 1 tsp Baking Soda (5g)
- 1 tsp Baking Powder (5g)
- 2 tsp Kosher Salt* (2,240 mg of sodium)
- 2 tbsps Dry Nonfat Milk Powder (10g)
- 1 cup Unsalted Butter - room temperature (226g)
- 1/2 cup Granulated Sugar (112g)
- 1 cup Light Brown Sugar (190g)
- 2 tsp Vanilla Extract
- 1 Large Egg
- 1 Large Egg Yolk
- 2 cups Semi-Sweet Chocolate Chips (235g)
Instructions
- In a stand mixer or large bowl with a hand mixer, combine 1 cup room temperature Butter, 1/2 cup Granulated Sugar, and 1 cup Brown Sugar. Mix until it's beginning to look smooth and creamy, about 1- 2 minutes.
- Add 1 Egg, 1 Egg Yolk, and 2 tsps of Vanilla Extract. Mix on medium speed for 5-7 minutes to fully cream the butter. Scraping down the sides as needed.
- While butter is creaming: In a large bowl, combine 2 cups All-Purpose Flour, 1 tsp Baking Soda, 1 tsp of Baking Powder, 2 tbsps of Milk Powder and 2 tsp Salt. Sift together with a butter knife or fork.
- Once butter mixture is looking creamy and smooth and all ingredients are fully incorporated, gradually beat in the flour mixture until dough forms. Scraping down the sides as needed.
- Hand mix in 2 cups of Semi-Sweet Chocolate Chips until evenly distributed throughout the dough.
- Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Towards the end of the chilling time, preheat oven to 350 degrees Fahrenheit.
- Scoop 1 tablespoon rounded dough onto parchment paper lined or silicon mat lined baking sheets. Only putting 6 cookies per sheet so they have adequate space to spread out and not run in to each other.
- Bake one sheet at a time for 12 minutes or until barely golden brown and edges are set. Do not overcook, this will be imperative to have soft cookies. Allow cookies to stay on sheet for 3-5 minutes after coming out of the oven before moving to wire rack to cool.
- Enjoy!