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Yields:
16
Prep Time:
25 mins
Total Time:
1 hr 20 mins
There are a few important things you need to know about these chocolate chip cookies. First of all, they’re nice and big. Second, they’re loaded with two kinds of chocolate. And third, they are dangerously delicious.
Everyone has their own idea of the perfect chocolate chip cookie, and these check all my boxes—they're one of my all-time favorite cookies to bake! They’re simple and classic, with crisp, golden edges, a soft and chewy center, and plenty of chocolate. The real magic, though, comes from using chopped chocolate instead of regular chocolate chips. Chopping the chocolate gives you both little bits and big melty chunks, which means gorgeous pockets of chocolate baked right into every bite—perfect for all of the chocolate dessert lovers in your life. Serve 'em with a glass of milk or homemade iced coffee and watch them disappear!
What kind of chocolate is best for chocolate chip cookies?
I prefer using mostly semisweet chocolate with a bit of dark chocolate mixed in for a well-balanced flavor. You can absolutely adjust the chocolate types to suit your taste. The most important thing is starting with high-quality chocolate bars and chopping them yourself. It takes a little extra effort compared to using chocolate chips, but the melty pockets and rich flavor make it completely worthwhile.
Do you have to chill the dough for these chocolate chip cookies?
Yes! Chilling the dough balls in the fridge for at least 20 minutes helps them firm up so the cookies don't spread too thin when they're baked. The dough will keep for up to three days in the fridge if you'd like to make it now and bake it off later.
Why do you sprinkle sea salt on top of these chocolate chip cookies?
A light sprinkle of sea salt enhances the chocolate flavor and balances the sweetness, making each bite more flavorful. Plus, it adds a little bit of crunch!
How do you store chocolate chip cookies?
To keep them soft and fresh, store the baked cookies in an airtight container at room temperature for up to three days (if they last that long!). They will keep in an airtight container in the freezer for up to three months. Let the cookies thaw at room temperature for an hour before serving.
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Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 Tbsp. vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 8 oz. good-quality semisweet chocolate, chopped into chunks
- 4 oz. good-quality dark chocolate, chopped into chunks
- Sea salt, for sprinkling
Directions
- Step 1Line 3 baking sheets with parchment paper.
- Step 2In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda, and salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the semisweet and dark chocolate using a wooden spoon or rubber spatula.
- Step 3Use a 1/4-cup scoop to scoop the dough, making sure to scrape the scoop against the side of the bowl to flatten the top. Scoop onto the prepared baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, for at least 20 minutes.
- Step 4Preheat the oven to 350°F.
- Step 5Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.
Tip: Chocolate chip cookie dough will keep in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Let the frozen dough thaw in the refrigerator overnight before baking.
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