Over the course of the past few years, I've truly fallen in love with making chocolate chip cookies. My baking takes so many different forms and I'm constantly looking for something new to make or new flavors to try. But chocolate chip cookies are a staple - something that comes together nearly without thought, allowing me to fully pour my heart into each batch of cookies. Daniel and I regularly joke about the fact that any time he requests chocolate chip cookies, there's a fresh batch coming out of the oven within 12 hours.
It absolutely never fails.
I always have what I need on hand to whip these cookies together (or at least, a very similar version). Because it's important to have easy access to chocolate chip cookies : )
I'm regularly tweaking this recipe, ever so slightly, wondering if I might be able to improve upon what I already love so much. If I've learned anything substantial over the years, it is that ingredients matter.
I've always been picky about what goes into my chocolate chip cookies, but the best version I've made to date uses chocolate baking discs from Grocer's Daughter Chocolate, which they source from Conexion, a woman-owned company making incredibly high-quality bean-to-bar chocolate in Ecuador. The complex and fruity flavors in this chocolate bring these cookies over the top.
I also use Sonoma Syrup Co.'s vanilla bean CRUSH, a vanilla extract packed with vanilla seeds and unparalleled in flavor. The dough of these cookies pairs the rich caramel flavors of turbinado sugar with floral vanilla, creating the perfect match for our chocolate.
This is heaven in a cookie, friends.
The Best Chocolate Chip Cookies
1/2 cup unsalted butter, softened
2 Tbsp organic cane sugar
2 Tbsp turbinado sugar (use brown sugar if you don't have turbinado)
3/4 cup plus 2Tbsp light brown sugar
1 large egg
1 tsp vanilla
3/4 tsp baking soda
heaped 1/4 tsp salt
1 cup all-purpose flour
3/4 cup bread flour
1/2 pound bittersweet chocolate disks (I pefer a mixture of 64% and 88%)
flaky sea salt
- Cream together butter, all three sugars and vanilla, beating for at least 5 minutes with a stand mixer with the paddle attachment (or a really buff arm!).
- Add egg. Continue mixing until fully incorporated.
- Combine flours, baking soda and salt in a separate bowl. Whisk to combine.
- Add half of dry ingredients and mix on low, just until it starts to mix into the creamed butter. Add remaining dry ingredients and mix on low until just a few streaks of flour remain.
- Add chocolate and mix until just incorporated.
- Scoop cookies onto baking sheets lined with silicone baking mats or parchment paper. I use a cookie scoop to get nice clean circles. Sprinkle each cookie with a few flakes of salt.
- Bake at 360 degrees, for 10-12 minutes - until the edges just start to brown and the centers are still soft. Let cool completely on the baking sheet (or for at least 5 minutes before moving to a cooling rack).