If you’re looking for the ultimate crowd- pleasing chocolate chip cookie, Our Favorite Chocolate Chip Cookies is it! They’re chewy but crisp and chock-full of rich chocolate fèves.
- 1 cup (227 grams) unsalted butter, softened
- 3⁄4 cup (150 grams) granulated sugar
- 3⁄4 cup (165 grams) firmly packed light brown sugar
- 2 large eggs (100 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2 3⁄4 cups (344 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 3⁄4 teaspoon (3.75 grams) baking soda
- 2 cups (340 grams) roughly chopped 64% cacao chocolate fèves (see Note)
- Garnish: flaked sea salt
- Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, kosher salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chocolate. Using a 2-tablespoon spring- loaded scoop, scoop dough (about 60 grams each), and place on one prepared pan. Cover and refrigerate for at least 2 hours or up to overnight.
- Preheat oven to 375°F (190°C). Line 3 baking sheets with parchment paper.
- Place chilled dough at least 2 inches apart on prepared pans.
- Bake in batches until golden brown and tops are dry, 8 to 10 minutes, rotating pans halfway through baking. (See PRO TIP.) Let cool on pans for 5 minutes. Garnish with sea salt, if desired. Remove from pans, and let cool on wire racks. Serve warm. Store in an airtight container for up to week.
Note: We used Valrhona 64% Manjari Dark Bittersweet Chocolate Feves, oval-shaped chocolate pieces. They are available for purchase online. We reserved 21 feves (about 80 grams) out of the measured 2 cups (340 grams) to break up and organically press into tops of dough balls before baking.
PRO TIP: A 31⁄2- to 4-inch round cutter can be used to form still-warm cookies into a more circular shape, if desired. Place cutter around 1 cookie; gently move cutter in a circular, counterclockwise motion while making contact with edges of cookie until desired shape is reached. Repeat as needed.
