Ultimate Chocolate Chip Cookies
These aren't a run of the mill chocolate chip cookie! No, they're an ultimate version, which takes a bit of work, but is well worth the effort!
Servings: 40 cookies (about)
Equipment
Ingredients
- 24 tbsp (3 sticks) unsalted butter room temperature
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar lightly packed
- 3 large eggs
- 1 tbsp vanilla extract
- 1 ½ tbsp molasses
- 2 ½ cups bread flour
- 2 cups all-purpose flour
- 2 tbsp malted milk powder
- 1 ½ tsp baking soda
- 1 ½ tsp kosher salt
- 1 ¼ cups semi-sweet chocolate chips
- 1 ¼ cups milk chocolate chips
Instructions
- Prepare wet ingredients: In the bowl of an electric mixer, combine the room temperature butter, white granulated sugar, and brown sugar. Beat on medium speed until the mixture is creamy and slightly lighter in color, 3-5 minutes. Scrape down the sides of the bowl and add the eggs one at a time, mixing until incorporated after each addition. Add the vanilla extract and molasses and mix until incorporated.24 tbsp (3 sticks) unsalted butter, 1 ½ cups granulated sugar, 1 ½ cups light brown sugar, 3 large eggs, 1 tbsp vanilla extract, 1 ½ tbsp molasses
- Add the dry ingredients: Scrape the sides of the bowl and add the bread flour and all-purpose flour, malted milk powder, salt, and baking soda. Mix on low speed just until no dry streaks remain, 2 minutes.2 ½ cups bread flour, 2 tbsp malted milk powder, 1 ½ tsp baking soda, 1 ½ tsp kosher salt, 2 cups all-purpose flour
- Add chocolate chips: Add the semi-sweet and milk chocolate chips and mix briefly, or mix in by hand.1 ¼ cups semi-sweet chocolate chips, 1 ¼ cups milk chocolate chips
- Scoop: Using a #40 cookie scoop (0.875 oz or 1.75 tbsp), place cookies on a parchment-lined baking sheet. Cover the scooped dough balls and place them in the refrigerator for 24 hours (as a minimum) or up to 2 days, until firm all the way through. Do not skip this waiting time!
- Bake: When ready to bake, preheat the oven to 350°F. Arrange the chilled dough balls on parchment-lined baking sheets (do not place directly on greased baking sheets), leaving space between them (usually 8 dough balls per sheet). Bake until the edges are golden brown and the cookies are slightly domed, 12-14 minutes. Remove from oven and cool on a pan for 5 minutes. Then, finish cooling on a cooling rack.
Video
Notes
Each time an ingredient is added and mixed in, scrape down the sides of the bowl. This will ensure that the ingredients are well-mixed without any pockets of unmixed flour.
The cookies need to be scooped into large rounds. The size should be a #40 ice cream scoop (0.875 oz or 1.75 tbsp). This helps them dome just enough and spread just right.
It's important to let the cookies sit in the refrigerator for 24 hours. This will ensure that the ingredients are well-hydrated and create the perfect texture when baked. If this step is skipped, the cookies will bake flatter and a bit more cake-like.
When the cookies are removed from the oven after baking, they may appear a bit loftier than expected. This is normal. I will even bang the hot baking sheet on the counter after removing it from the oven just to quicken the deflation process. After about 5 minutes of cooling on the pan, they should be deflated and will continue to deflate once placed on the cooling rack.
Nutrition
Serving: 1cookie | Calories: 278kcal