I don’t know about you, but I think chocolate chip cookies are meant to be eaten any time of day – they’re a sweet treat, and you should just go for it! Especially with Valentine’s Day coming up, there’s always a reason for cookies! Although I like making a lot of different treats, these are one of my all time favorites! This recipe is for big, dense, gooey, chocolate chip cookies – and you won’t be able to stop eating them! I measure each one on a scale to ensure they bake evenly, but if you don’t have a scale, just try to make them all as close to the same size as possible. A 3 oz cookie is about half of a baseball, just for size reference.

The BEST Chocolate Chip Cookies

Alex Kornswiet

This recipe is for big, dense, gooey, chocolate chip cookies – and you won’t be able to stop eating them! I measure each one on a scale to ensure they bake evenly, but if you don’t have a scale, just try to make them all as close to the same size as possible. A 3 oz cookie is about half of a baseball, just for size reference.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 6 mins

Total Time 21 mins

Servings 16 cookies

Ingredients

  

• 1 cup unsalted butter softened
• 3/4 cup light brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 cup cake flour
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse sea salt
• 2 cups semi-sweet chocolate chips*

Instructions

 

• Set the oven to 400 degrees F convection – if you don’t have this option or just want to use the traditional setting, you will still set it to 400 degrees, but the baking time will be longer by a few minutes.
• Place softened butter into a large bowl, and mix well until smooth and slightly lighter in color.
• Add brown sugar and sugar to the butter, mix until combined.
• Add eggs, beating in one at a time until incorporated.
• Add both flours, baking powder, baking soda, and salt to the large bowl. Mix until just combined.
• Add chocolate chips (or both chocolate chips and walnuts if that’s your preference), and mix until combined – don’t overmix, just mix until fully incorporated.
• Line a baking sheet with foil, and measure out cookies. If using a kitchen scale, each cookie will weigh 3 oz. If you don’t have a kitchen scale, it’s about the size of half of a baseball – but weighing them out is best! When you’re placing each cookie on the baking tray, place it in a mound – not a perfect ball and not pressed down. The height and uneven mound will help the cookie get the desired consistency and color 🙂
• Place 6-8 cookies on tray, giving them space to spread as they cook. For a convection oven, bake for 5-6 minutes. For a regular oven, baking for 6-8 minutes. Keep an eye on the cookies, they should just start to have some brown color on the top. They continue to cook while they cool, and they’re meant to be gooey!
• Let cool for 45-60 minutes before eating – YES this sounds impossible, but it’ll be worth it for the perfect cookie!!
• Enjoy!

Notes

*Optional: 1 cup semi-sweet chocolate chips AND 1 cup walnut pieces

SERVING: These can be enjoyed on their own, or with some ice cream. Warm it up for 30 seconds in the microwave, or enjoy room temperature!

 

STORAGE: Store securely in plastic wrap, or in a sealed plastic bag. Enjoy within 4-5 days for the freshest taste and texture. They last longer than normal cookies because they’re denser, but SO good!

 

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast