Perfect Chocolate Chip Cookies are crispy on the outside and soft and gooey in the middle. Made with lots of high-quality milk and dark chocolate and flaked sea salt. This recipe is the best hands down!
I know what you are thinking. Bree, do we really need another chocolate chip cookie recipe? Yeah. You do. You need this one. This recipe makes the most perfect chocolate chip cookies. I know that it is a bold statement, but I promise if you like a chocolate chip cookie that is crisp on the outside and soft and gooey on the inside then this is your cookie. This recipe comes from a Brit, Edd Kimber. I trust him, he won the first-ever Great British Bake Off.
This is not the recipe you want if NEED a chocolate chip cookie right now. It is a little bit on the finicky side, but if you have patience and a digital scale, you will be greatly rewarded. My husband is really picky about his chocolate chip cookies and most that I have made lately have gotten a “these are pretty good”. This recipe has gotten a “these are amazing” and he’s found himself in some trouble for stealing them off the rack while cooling.
What to Know About This Recipe Before Starting
First up, ingredients are measured by weight. No cups in sight. I have come to really love baking using a scale. It is amazing to me to see the variance in measurements when using cups. When you measure using a scale, it is always the same, so the end result will always be the same. Not only did I weigh the ingredients, I also weighed the dough before rolling it into balls. Everything bakes at the same time and all the cookies are the same size. A little over the top, but I felt very scientist while doing it.
Secondly, it needs to chill for 24 hours. At the very least. If you are super patient, let it go for 2-3 days. Why? Something magical happens in the fridge. The flavors develop, and the flour hydrates so when baked, it caramelizes and has an even better caramel-y flavor.
Thirdly, don’t skimp on the chocolate. Use a high-quality bar or chip. There is a lot of chocolate in this recipe, so make it really good chocolate. I like to use a combination of Ritter Milk and Goldschatz chocolate. I roughly chop it so there are large chunks and some smaller pieces. You will not get a bit without chocolate in it. The same goes for salt. Sweet things need salt. And more than you probably think you need. I use flaked sea salt in this recipe (and for a million other things) and it gives the cookies the perfect balance of sweet and salty.
Tips for Perfect Chocolate Chip Cookies
- I like to make the dough and after the rolling stage, freeze them in a single layer. When frozen solid, place them in a Ziploc bag. Bake them as needed and add an extra minute or two to the baking time. It’s never a bad idea to have emergency cookie dough at the ready.
- Use the best ingredients you can afford or get your hands on. High-quality butter, vanilla, chocolate, and salt make a big difference in a recipe like this one.
- These are great for a new baby gift. What new mom wouldn’t love to be able to have a freshly baked cookie whenever she wants it?
- I like to use a mix of dark and milk chocolate but experiment with your favorite kind of chocolate. All milk is also quite delicious.
Perfect Chocolate Chip Cookies Recipe
Ingredients
- 225 grams unsalted butter room temperature
- 220 grams light brown sugar
- 220 grams sugar
- 2 eggs
- 1 teaspoon vanilla
- 250 grams all-purpose flour
- 250 grams bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon flaked sea salt
- 500 grams chocolate chopped
Instructions
- Cream butter and sugar in the bowl of an electric mixer for 3 to 4 minutes. Add eggs one at a time, mixing until combined, add vanilla.
- Add both flours, baking powder, baking soda, and salt. Mix on low until just combined.
- Add chocolate and continue to mix on low until chocolate is distributed.
- Transfer dough to a bowl or airtight container. Cover and chill for 24 to 48 hours.
- Yes. I actually weighed the dough before I rolled it into balls. Each ball weighed 70 grams. A little much? Yes. But it gave me such satisfaction to nail it on the first try. Roll the dough into balls. I got about 24 cookies from this recipe. Preheat the oven to 350°. Line two baking sheets with parchment paper.
- Bake for 16 to 18 minutes. The edges should be golden brown, but the middle should be not quite done yet.
- Remove from oven, sprinkle with additional sea salt and cool on a rack for a few minutes before transferring to cool completely on a wire rack. Repeat until all cookies have baked.
these are very good cookies! one time I made a mistake and forgot to use the bread flour and they came out flat and crispy, which was so delicious that now when I make them, I use 350 grams of AP flour to give them a chewy/crispy caramel texture. when they’re a little old and dry, they shatter like florentines, a delicious treat to put on top of ice cream!
Oh, I love a good cookie experiment! Using 350 grams of all-purpose flour seems to have resulted in a delightful chewy/crispy texture, which is a nice twist on the usual recipe. The way they shatter when they’re a bit old makes them a perfect ice cream topping too! Happy baking! 😊