I absolutely love chocolate chip cookies. It was the first thing that my mom allowed me to bake in the kitchen "by myself" when I was 7. I like them soft and chewy in the middle and crispy on the edges. My 10th rule of baking is always have ingredients on hand to make chocolate chip cookies.
I grew up Nestle chocolate chips, but switched to Ghiradelli a few years ago and then I discovered what using chopped chocolate could do to a cookie. The chocolate remains all melty (I don't think that is an actual word, but you get what I mean) and you have these delicious pockets of chocolate throughout the cookie. I still use chocolate chips occasionally, but definitely preferred chopped chocolate.
To add salt or not to add salt. When I first starting baking most chocolate chip cookie recipes used either 1/4 or 1/2 teaspoon of salt. I love the slightly salty flavor that comes from adding the teaspoon of salt. I thought about using salted butter, but different butters have different amounts of salt and it is easier to control the salt by adding it either in the dough or even sprinkling it on top.
For this recipe I tested different sugar combinations of white sugar, light brown sugar, dark brown sugar and raw sugar. I liked the ratio of 2 to 1 of dark brown sugar to white the best because the cookies are soft and moist in the center, slightly crispy on the edges and I just think they taste better. I'm always tinkering with my chocolate chip recipe so chances are that you will see variations on this recipe in a future post.
I use a 1 ounce cookie scoop which makes about 24 cookies. A 1 ounce cookie scoop is about 1-1/2 tablespoons. Cookie scoops are the way to go when making cookies because it's faster and ensures the cookies are the same size. I double this recipe when making cookies for a party. I hope you enjoy these cookies and that you'll leave a comment if you try the recipe.
My Favorite Chocolate Chip Cookies
- 1-1/4 cups (150 grams) all purpose flour
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup (114 grams) unsalted butter room temperature
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (100 grams) dark brown sugar
- 1 egg room temperature
- 1 tsp vanilla bean paste (or vanilla)
- 6 oz (172 grams) semi-sweet chocolate chopped
- 1/2 cup (50 grams) pecans toasted (optional)
- Combine flour, baking soda and salt in a bowl and whisk together.
- Combine the butter, the white and brown sugars and beat with an electric mixer on medium speed until it is lighter in color, about 2-3 minutes. Beat in the egg and the vanilla until well blended.
- Add the flour mixture and mix on low speed and then increase to medium and mix until flour is blended in. Add the chopped chocolate and nuts and mix on low speed until chocolate and nuts are distributed through the dough. Place the cookie dough in the refrigerator overnight.
- Preheat the oven the 375 degrees F and line two baking sheets with parchment paper or Silpat.
- Use a cookie scoop to drop balls of dough unto the cookie sheets. My scoop holds 1 ounce of cookie and my cookie sheet fits about nine (9) scoops. Bake until the cookies are a light golden color, 10-12 minutes.
- Cool the cookies for about 1-2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.