The Best Chocolate Chip Cookie

By christoph

Recipe and secrets to baking the perfect Old-fashioned Chocolate Chip Cookie.

Ingredients

• 2 1/4 cups all-purpose flour (add 2 Tbs. more for high elevation)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 granulated sugar
• 3/4 cup packed brown light sugar
• 2 eggs, room temperature
• 1 1/2 teaspoons vanilla
• 1 cup Ghirardelli milk chocolate chips
• 1 cup Ghirardelli bittersweet chocolate chips (60% cacao)
• 1 cup of nuts – 1/2 walnuts and 1/2 pecans, finely chopped (optional)

Details

Servings 3
Preparation time 30mins
Cooking time 1440mins
Adapted from jamesandeverett.com

Preparation

Step 1

In a small bowl, mix flour, baking soda, and salt.

In a medium bowl, cream together butter and both sugars until light and fluffy. Add vanilla extract and beat in eggs one at a time until completely blended. Mix in the flour mixture until just incorporated, do not over work. Fold in the chocolate chips and nuts if desired. Place in the fridge for 24 hours (of course you can always bake the cookies right away if you prefer not to wait).

Position a rack in the center of the oven and heat to 350°F. Line baking sheets with parchment paper. Using a small ice cream scoop, place the balls at least 2″ apart (do not overcrowd). Bake for 8 – 10 minutes or until edges are golden. The centers should look a little under done. Cool cookies for two minutes on the baking sheet, then transfer to a wire rack to completely cool. Allow baking sheets to cool between batches, or alternate baking sheets (placing dough on a hot sheet pan makes the dough melt and spread out more than desired) .