Easy Chocolate Chip Cookie

• Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
• In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
• Cream together butter and sugars until combined.
• Beat in eggs and vanilla until fluffy.
• Mix in the dry ingredients until combined.
• Add 12 oz package of chocolate chips and mix well.
• Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
• Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Notes:

Recipe information calculated based on this recipe making 36 cookies – 2 TBS of dough a piece)

Do not over bake

When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT over bake!

Convection oven

Decrease baking temperature by 25 degrees if using a convection oven.

Ingredient Substitutions

• Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it’s salted to your liking.
• White Sugar.  You can use granulated white sugar or organic cane sugar.
• Brown sugar. I use light brown sugar in this recipe for the best results.
• Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results.
• Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ tsp and then adjusting to your taste.
• Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups.

How to freeze chocolate chip cookie dough

Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.

Note on the amount of flour in grams – the traditional conversion from cups to grams is 120 g all-purpose flour in 1 cup, which would mean this recipe needs 360 g flour. When I weigh the flour I use to make the perfect cookies it comes out to be 430 to 450 g depending on the size of my eggs. I suggest starting with 360 and increasing as necessary. The dough should not be wet or sticky but it also should not be dry or crumbly.