The Ultimate Chocolate Chip Cookie
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)
Calories 278kcal
Equipment
Ingredients
- 24 tbsp (3 sticks) unsalted butter
- 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
- In a bowl of an electric mixer, combine butter, white granulated sugar, and brown sugar. Beat until light and fluffy, 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.
- Scrape the sides of the bowl and add the bread flour and all-purpose flour, malted milk powder, salt, and baking soda. Mix slowly at first and then mix to incorporate, 2 minutes.
- Add the semi-sweet and milk chocolate chips and mix briefly, or mix in by hand.
- 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.
- Preheat oven to 350°F. 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
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