Chocolate Chip Cookies are a CLASSIC dessert, and there’s about a million opinions on how they should be; big, flat, and chewy like the kind at the mall or thick and cakey, chocolate chips, morsels, or chopped chocolate bars, chilled overnight or not chilled, light brown sugar or dark brown sugar (alternatively, no brown sugar heathens exist too), baking soda alone or a mix of baking powder and baking soda. I did a lot of testing on these to find the right balance for the chocolate chip cookie I personally wanted. The first thing I determined was that dark brown sugar was the best out of the options of dark brown sugar, light brown sugar, and coconut sugar mixed with a small amount of cane sugar. Some people even skip brown sugar all together. The coconut sugar wasn’t acidic enough to react with the baking soda and leaven the cookie–so that was out. Light brown sugar yielded a lighter color and less depth than dark brown sugar. Although ultimately you could use either. The extra egg yolks add incredible richness. Baking soda proved to leaven the cookie just fine without any additional baking powder as long as the butter and sugar were creamed properly. And not overworking the dough when dividing it out for baking yielded incredible texture on the top of the cookie. I added some turbinado sugar on top for texture, look, and extra flavor. Dark chocolate chips are my favorite ingredient, so I didn’t even consider semi-sweet or milk chocolate. But you can use whatever you’d like. And these cookies would be so delicious with additional add-ins (nuts, crushed pretzels, your favorite cereal). And even the amount of flour impacted how the cookie came out. So yeah, who would’ve thought that something as simple as a chocolate chip cookie could turn out to be incredibly convoluted. Even not creaming the butter enough impacted how much the cookie rose/spread. It’s a good thing there were a lot of cookies around to stress eat because it started to get really frustrating. But alas, there was a light at the end of the tunnel and it was coated in turbinado sugar. So I hope you enjoy these. And if you don’t for the love of god, don’t tell me. Anyway—If you’re looking for a baseline, go-to, fun for the whole family chocolate chip cookie–this is my personal favorite way to make them. You also have the option of making the dough in advance and chilling it–which yes, does deepen the flavor to a degree but not enough to fool with every time. I recommend chilling the dough for 15-30 min prior to baking only because I find that shaping the cookies with your hands gives them the best outward texture, and it helps to keep the butter/chocolate in the cookie from reacting with your warm hands to chill the dough. But I’ve talked enough about the process now. So get on down to the bottom of the page and BAKE!
2 1/4 cups all-purpose flour
1 tsp of baking soda
1 1/2 tsp kosher salt
1 whole egg + 2 yolks
2 sticks unsalted butter, room temperature
2 tsp vanilla extract
1/3 cup cane sugar
1 cup dark brown sugar, packed
1 ½ cup dark chocolate chips
Turbinado Sugar (for topping)
Optional Add-ins: crushed pretzels, butterscotch chips, marshmallows, sprinkles, your favorite chopped chocolate candy, walnuts, raisins, etc.
1. In a stand mixer, or with a handheld mixer, beat butter, cane sugar, and brown sugar together on high until the sugar is well dissolved and the butter creamed. Make sure to scrape the sides of the bowl periodically. Do this for a minimum of 5 minutes and up to 10. Once the butter is a creamy consistency and the texture isn’t grainy, it’s ready. Then, incorporate the egg and egg yolks, and beat until combined.
2. Next, add the salt, baking soda, and flour in a bowl and whisk together. Then combine until the flour is just incorporated, careful not to over mix. Add the chocolate chips in about halfway through the mixing process. No dry flour should remain.
3. When the dough is mixed, chill in the refrigerator for a minimum of 30 minutes. Batter can be made a day ahead of time.
4. Remove your dough from fridge once you’re ready to bake. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
5. Then, using a cookie scoop or your hands, form your cookies into 1-inch wide balls. Space the cookies out far enough where they have room to spread, at least 1 inch apart. When scooping the cookie dough, don’t smooth the cookies out with your hands. The rough exterior dough will result in a nicely textured surface during the bake. *
6. Then, sprinkle the cookies with turbinado sugar. Bake for 10-12 minutes. For crisper cookies, stick to 11-12 minutes in the oven. For softer cookies bake for 10 min. Allow to cool for 15 minutes before eating.
* Note that when you’re using a cookie scoop, the surface will be naturally a little smoother from the scoop than if you pinch the dough out with your hands. I personally prefer to pinch the dough out with my hands and gently manipulate them into balls.