Americana Chocolate Chip Cookie
This recipe delivers chewy centers, crispy edges, and that irresistible burst of chocolate in every bite. Get ready to indulge in homemade goodness.
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THE OG OF THE COOKIE WORLD
A chocolate chip cookie is simply irresistible, boasting a perfect harmony of sweet and salty, with a delightful mix of crunchy and chewy textures. The warm, melty chocolate chips create a blissful experience with every bite. And let’s be honest, the cookie dough is just as delicious as the baked cookies (your secret is safe with me). This recipe is quick, easy, and dangerously good.
CHOCOLATE CHIP COOKIE RECIPE
Ingredients
- 144 grams – unsalted butter, room temperature
- 107 grams – light brown sugar
- 107 grams – granulated sugar
- 2.7 grams – kosher salt
- 2.5 grams – baking soda
- 5.8 grams – vanilla extract
- 50 grams – large egg (about 1 egg), room temperature
- 100 grams – cake flour
- 100 grams – bread flour
- 218 grams – chocolate chips (I used dark)
Steps
1
Line your baking sheets with parchment paper or silicon mats. Set aside.
2
In the bowl of a stand mixer with the paddle attachment, cream butter, granulated sugar, and brown sugar together for about 1-2 minutes on medium.
3
Turn off the mixer and scrape down the sides of the bowl and paddle with a spatula.
4
Add the baking soda and salt and mix again on medium until incorporated.
5
Turn off the mixer and scrape the sides and bottom. Add the vanilla extract and mix on medium-low until incorporated and fluffly-ish.
6
Turn off the mixer and scrape the sides and bottom to ensure everything is mixed. In a small bowl, whisk the egg with a fork until incorporated but not a lot of air is incorporated.
7
Turn the mixer on medium and slowly pour in the mixed egg and keep it on medium until combined.
8
Stop the mixer and scrape down the bowl and paddle. Mix again until there are no visible egg streaks, about 30 seconds.
9
Add the flours to the bowl and mix on low until everything has come together. *see notes
10
Remove the paddle and bowl from the mixer. Using a spatula, fold the chocolate chips with the dough.
11
Use your cookie scoop to scoop up a ball and your bowl scraper to level the dough out in the scoop.
12
Portion the cookie on the prepared pans, sitting side-by-side and cover the trays with cling wrap. Rest in the fridge for at least 2 hours.
13
Preheat the oven to 350ᵒF / 177ᵒC. Prepare more baking pans if necessary.
14
Let the dough rest on the stove for about 1 hour before baking.
15
Arrange the racks in the center and bake for 12 minutes, rotate the pan(s) 180ᵒ after 5 minutes in, until the edges are light golden brown, starting to set, and the middle of the cookie looks touch soft.
16
Let the cookies cool on the pan for about 5 minutes before transferring to a cooling rack.
NOTES
- Be careful to not overmix. It is easy to do so and then your cookie will be chewy.
- Using room temperature butter helps it cream properly and mix with the sugar giving a better texture for the cookie.
- Use quality chocolate! Your cookie is only as good as the ingredients you put in.
