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Ultimate Chocolate Chip Cookies
These ultimate chocolate chip cookies are crisp at the edges and wonderfully chewy in the center — simply perfect. They keep for several days when stored properly, though they rarely last that long. For best results, chill the dough between batches; warmer dough and butter cause cookies to spread more.
Measure flour correctly: fluff the flour in its container before measuring, spoon it into the cup, and level with a knife. If you prefer precision, use a kitchen scale. One cup of all-purpose flour weighs about 4 1/4 ounces (120 grams). This recipe calls for 3 cups, which equals about 12 3/4 ounces (360 grams).
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Ultimate Chocolate Chip Cookies
Cook Time: 10 mins
Total Time: 30 mins
Servings: 24 cookies
Author: Betsy Edwards
Tip: Do not scoop flour directly from the bag — this compacts the flour and can make cookies dense. Aerate the flour with a fork, spoon it into the measuring cup, and level with a knife. One cup should weigh about 4.25 ounces (120 g).
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup granulated white sugar
- 1 cup packed light brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons water
- 3 cups (12.75 ounces or 360 grams) all-purpose flour (spooned, not scooped)
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Line two cookie sheets with parchment paper.
- Cream together butter, white sugar, brown sugar, salt, baking soda and cream of tartar until smooth. Beat in the eggs one at a time. Stir in vanilla and water.
- Stir in the flour, one cup at a time, then fold in both kinds of chocolate chips. Drop dough by walnut-sized spoonfuls onto the prepared pans and flatten slightly.
- Refrigerate the dough for 1 hour.
- Bake for 10–11 minutes, or until the edges are light golden and the centers still look slightly underdone.
- Allow to cool briefly on the pan, then transfer to a wire rack to finish cooling.
Make Ahead Note
Store covered in the refrigerator for up to 3 days, or freeze dough in a freezer bag for up to 8 weeks.
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