View Large Image Chocolate Chip Cookies Recipe Get ingredients: 6 oz (3/4 cups) butter (unsalted, any temperature) 1 egg (large, room temperature) 1 egg yolk (large, room temperature) 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tbsp vanilla extract 8 oz (1 cup packed) brown sugar (dark) 8 oz (1 1/3 cups) chocolate chips (mixed semi-sweet and milk chocolate) 11 oz (2 cups) flour (all-purpose) 3.5 oz (1/2 cup) sugar (white, granulated) 1/2 tsp sea salt digital scale baking trays parchment paper whisk spatula stand mixer medium mixing bowl small cookie scoop (1/8 cup) wire racks 1/2 tbsp, 1/2 tsp Melt 6 oz (3/4 cups) butter in the microwave at 40% power until completely melted (about 1 minute for room temperature butter, or 2 minutes for cold butter). Place the butter in the fridge until it cools to room temperature (65-72° F, 18-22° C). If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Set aside. Line the baking trays with parchment paper. Set aside. If the chocolate needs to be chopped, chop it. Set aside. Add to medium mixing bowl: 11 oz (2 cups) flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt Whisk until combined (less than 30 seconds). Set aside. Attach the paddle to the mixer. Add to mixer mixing bowl: 8 oz (1 cup packed) brown sugar 3.5 oz (1/2 cup) sugar melted butter Mix on low speed until combined (about 1-2 minutes). Add to mixer mixing bowl: 1 egg 1 egg yolk 1/2 tbsp vanilla Mix on medium speed until combined (about 30 seconds). Set mixer to low speed. Using a measuring cup, scoop the dry ingredients into the mixer mixing bowl about a cup at a time until all the ingredients have been added. Add to mixer mixing bowl: 8 oz (1 1/3 cups) chocolate chips Mix until the chips are evenly distributed (less than 30 seconds). Do not overmix. Turn off the mixer. Remove the bowl from the mixer. Using a cookie scoop, scoop the dough onto the baking tray. You should be able to fit 8 cookies per 13"×9" baking tray (2 rows by 4 columns). Optionally, to make the cookies look nicer, press some chocolate chips into the top of each cookie. (Around 6 chips per cookie is ideal.) Optionally, sprinkle the cookies with sea salt. Optionally, chill the dough for 1-24 hours to help stop the cookies from spreading. If there's anything in the oven, take it out. Set the oven to bake, 350° F (177° C). Place the baking tray in the oven on the middle rack. Set a timer for 10 minutes (or until slightly brown around the edges). When the timer is done, remove the baking tray from the oven. Turn off the oven. Let cool on the baking tray for a few minutes. Remove from the baking tray and let cool on a wire rack for about 10 minutes. Store in an airtight container at room temperature for up to a week.
