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Chocolate Chip Cookie

These are the lightest and fluffiest cookies (think Chips Ahoy Soft Batch). The key is to use a less butter and high quality flour.

Ingredients

  • 2 ½ cups all purpose flour (use King Arthur All-Purpose for the fluffiest cookie)
  • 1 (heaping) teaspoon baking soda
  • ½ teaspoon coarse salt (sea salt or kosher salt work best)
  • 8 tablespoons butter, at room temperature (1 stick, unsalted)
  • 2 cups packed light brown sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cup milk chocolate morsels (use semi-sweet for a traditional chocolate chip cookie, but I don't think you can beat a milk chocolate chip)

Instructions

  1. Preheat oven to 350°F.

  2. Whisk together the flour, baking soda, and salt. Set aside.

  3. In a large mixing bowl, beat the butter and sugar together at medium-high speed, until light and fluffy. Add eggs and blend well. Add vanilla and continue beating until well mixed.

  4. With the mixer off, add the flour mixture. Then beat, slowly increasing speed, until well blended. This dough will be chunky.

  5. Mix in chocolate chips. (I use a stand mixer with a paddle attachment, briefly turn it on medium-high to incorporate the chips)

  6. Drop by large, rounded tablespoons onto cookie sheet that has been lined with parchment paper.

  7. Bake 10-11 minutes, or until lightly browned. Remove from oven and allow to cool on pan for 1 minute before removing them to a baking rack.