Ultimate Chocolate Chip Cookies
Servings 12 cookies
Ingredients
- 1/2 cup 113g unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup white sugar
- 1/4 cup coconut sugar or replace with brown sugar
- 1 large egg at room temperature
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup all-purpose flour
- 1/4 cup bread flour or use more all-purpose flour
- 4 oz dark chocolate
- 2 oz semi-sweet chocolate
- 2 oz milk chocolate
Instructions
- Melt butter in a non-stick pan over medium heat until brown and nutty. Remove from heat, add an ice cube, and stir. Let it cool for 10 minutes.
- Whisk the butter and sugars for 3 minutes. Add the egg and whisk for 2-3 more minutes until fluffy.
- Add flours, salt, baking powder, and baking soda. Gently fold until almost fully mixed.
- Chop chocolate and fold it into the dough. Be careful not to overmix.
- Use a 2 tbsp scoop to place dough balls on a tray. Don’t press with your hands.
- Chill in the refrigerator for at least 3 hours, preferably overnight.
- Preheat the oven to 360F.
- Place cookie balls on a baking sheet with at least 2 inches between them. Press more chocolate on top for “puddles.”
- Bake for 10-12 minutes until golden but still soft to touch.
- Tap the tray to flatten the cookies. Let them cool a bit, then serve!
Notes
– Don’t skip chilling for the best flavor and to prevent spreading.
– Use chopped chocolate for different-sized crumbs and better texture.
– Freeze dough balls; defrost and bake when craving. You may need to bake a couple of minutes longer. Enjoy!
– Use chopped chocolate for different-sized crumbs and better texture.
– Freeze dough balls; defrost and bake when craving. You may need to bake a couple of minutes longer. Enjoy!