I used to never think much about what would make the perfect chocolate chip cookie.
I also never used to think about taxes or what kind of baby food to buy. At some point you just have to grow up.
I always knew I liked soft cookies over crispy ones. Anything with a doughy center was usually my favorite. Still, when I would make chocolate chip cookies for myself there was the one classic recipe, never to be tampered with.
Well welcome to adulthood people. We’re doing our taxes and picking out baby food and trying every kind of chocolate chip cookie recipe known to man.
This might be my new favorite chocolate chip cookie recipe. Soft and sweet in the center, just barely crisp on the outside, this is a really good cookie. I may still tweak it from here, since I would prefer it to be thicker, but this is a great jumping off point.
I adapted this recipe from the Serious Eats cookbook, hence the name Serious Chocolate Chip Cookies.
I threw in two ounces of bittersweet chocolate because that’s all I had lying around, but you could add quite a bit more without it becoming crazy. Even if you wanted to get crazy, its a chocolate chip cookie and I’m not going to complain.
This makes a boatload of cookies. I gave some away to friends and still had enough to freeze for a rainy (every) day. That’s really the way it should be.
- 3½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1¼ teaspoons baking soda
- ½ teaspoon coarse salt
- 2½ sticks butter, room temperature
- 1⅔ cups light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ounces bittersweet chocolate bars
- 1 cup semisweet chocolate chips
- Preheat the oven to 350ºF. Line a baking sheet with a silpat or parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and airy, about 4 minutes. Add the eggs one at a time, beating for 30 seconds after each addition, and scraping down the sides of the bowl as necessary. Add the vanilla and beat for 30 more seconds to combine.
- Add the flour mixture to the butter mixture and mix at low speed until just combined, about 30 seconds.
- With the bittersweet chocolate still in its wrapper, break it into small chunks no larger than ½ inch. Unwrap the chocolate and add the broken chocolate as well as the semisweet chips to the dough. Mix on low speed until just combined, about 1 minute.
- Cover the dough and refrigerate until cold, at least 1 hour and up to overnight.
- Roll dough into 1 inch balls and place 3 inches apart on prepared baking sheet.
- Bake 14-16 minutes or until cookies are golden on the edges but still soft in the middle. Let cool on the pan for 3 minutes, then remove to a cooling rack to cool completely.
- Cookies will keep in a covered container at room temperature for 3 days.