My signature cookie. Easy and quick to make (no overnight wait that I had in my prior cookie recipes). It’s tender and chewy and reminds me very much of the Subway cookie.
Chocolate Chip Cookie
Servings
24
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
2 1/4 cups flour
1 tsp baking soda
1 cup butter (unsalted and at room temperature)
½ cup light brown sugar
1 cup white sugar
1 tsp kosher salt
1 egg
2 tbsp milk
1 1/2 tsp vanilla
2 cups chocolate chips (I use semi-sweet; but you can use whatever you like, even an assortment of white and semi-sweet chocolate)
Directions
- Combine flour and baking soda and mix it well in a small bowl.
- Cream the butter, sugar, brown sugar, and salt until light and fluffy.
- Switch to a wooden spoon and mix in eggs, one at a time.
- Then add milk and vanilla, mixing well with a wooden spoon.
- Place a fine mesh sieve over your butter and sugar mixture. Sift in the flour and baking soda.
- Start gently folding the flour into the batter without overworking or over-mixing the dough. You can do this in a stand mixer mixing very slowly with a paddle attachment.
- When the flour is about 75% incorporated, add chocolate chips and continue mixing until just mixed and no trace of flour remains.
- Divide the dough into two portions. Form a five or so-inch disk (about 1.5 inches tall) from each portion.
- Place each portion in a separate ziplock bag and refrigerate for an hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Line two baking sheets with parchment paper. I like to turn the sheets upside down without the rim obstructing them – it will be easier to slide the cookies on parchment once they are baked.
- Scoop out the dough with a rounded 3 tablespoons measure ice cream scoop, making big cookies that are all the same in size. Take each piece, rip it apart in the middle, then stick the two pieces together, exposing sharp ripped edges. Try to make somewhat of a ball when forming each cookie, but without flattening all the rough edges. It will give your cookie that professional appearance and an incredible texture. I like baking these cookies one sheet at a time.
- Place eight cookies as shaped in step 8 on a prepared sheet.
- Bake in preheated oven for 10-15 minutes, until the edges, start to brown but the centers are still very soft. The cookie will harden a lot, so there is no need to over-bake. Time varies a lot based on the cookie size, how cool it is and the oven temperature.
- Remove from the oven.
- Leave the cookies in the pan for precisely 5 minutes. Then slice the whole parchment paper on a wire rack to cool. Go ahead and bake that second batch. Grab a glass of milk and enjoy!
Notes
- Technical details. If you end up refrigerating your cookies for more than an hour, cooler cookie dough will affect the spread (they will spread less.) So by adjusting the oven temperature to 325F your cookies will spread a bit more, you will be able to achieve a wider spread on a cookie that was chilled longer.
- A rounded 3-TBSP measure ice cream scoop comes out to cookies that are about 50g in weight. To be honest, I prefer cookies that are about 62g in weight (rounded ice cream scoop.) They are just bigger, softer and more impressive. However, if not using a scale - that's harder to achieve, and for that reason easier to just use a standard ice cream scoop.
