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    Home » Dessert Recipes » Cookie Recipes

    Serious Chocolate Chip Cookies

    Lindsay Moe

    121 shares
    a stack of three Chocolate Chip Cookies on a blue and white checked napkin next to a wooden spoon
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    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.

    Chocolate Chip Cookies on a blue and white checked napkin

    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.

    a close up of a Chocolate Chip Cookie on a blue and white checked napkin

    Recipe

    Serious Chocolate Chip Cookie

    Serious Chocolate Chip Cookies

    Big chocolate chip cookies that are gooey in the middle and crisp on the edges.
    5 from 3 votes
    Print Pin Rate SaveSaved!
    Prep Time: 30 minutes minutes
    Cook Time: 16 minutes minutes
    Chill the dough: 1 hour hour
    Total Time: 46 minutes minutes
    Servings: 32
    Calories: 228kcal
    Author: Lindsay Moe

    Ingredients

    • 3 ½ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 ¼ teaspoons baking soda
    • ½ teaspoon coarse salt
    • 2 ½ sticks butter,, room temperature
    • 1 ⅔ 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

    Instructions

    • 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.

    Notes

    Adapted from Serious Eats
     

    Nutrition

    Calories: 228kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 150mg | Potassium: 96mg | Sugar: 20g | Vitamin A: 240IU | Calcium: 28mg | Iron: 1.2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    121 shares