Chocolate Chip Cookies

Posted bycourtneyclemmonsPosted inRecipesTags:

Would I really be able to call myself a baker if I didn’t have a chocolate chip cookie recipe in my arsenal?! And although chocolate chip cookies are not my favorite type of cookie, they are my sister’s favorite cookie so I of course had to come up with a recipe. 

And after looking at that photo, I’m not sure there’s much else to say other than these cookies are delicious, chewy and gooey, which is everything you want from a chocolate chip cookie! 

Also, when it comes to chocolate chips vs. chocolate chunks … I’m a chocolate chunk girl all day every day. Chips are nice, but I love the variety in size you get with chunks which can help spread more bits of chocolate throughout your cookies while also creating these fabulously gooey spots from the larger chunks. YUM!  

I hope you enjoy these cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag me @homecourtbakes! 

XO,
Coco

Prep time: 45 minutes (includes 30 minutes for chilling)
Cook time: 15 minutes (per batch)
Total time: 1 hour and 30 minutes
Yields: 20 cookies

Ingredients:

  • 225 grams unsalted butter at room temperature (2 sticks) 
  • 200 grams granulated sugar 
  • 200 grams dark brown sugar 
  • 1 egg
  • 2 grams vanilla extract 
  • 1 vanilla bean 
  • 260 grams all-purpose flour 
  • 4 grams baking powder
  • 1.5 grams baking soda
  • 5 grams kosher salt 
  • 180-200 grams chopped semi-sweet or milk chocolate chunks

Instructions:

  • Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
  • Add the egg, vanilla extract and vanilla bean and mix on high for 7-8 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
  • In a separate bowl, mix the flour, baking powder, baking soda and salt. Add to the wet ingredients and mix on low just until combined (about 30-45 seconds). Add the chocolate chunks and mix just until combined (you can use a mixer or mix by hand). 
  • Using a cookie scooper, scoop the dough into balls (or roll by hand) and place on a plate or baking sheet. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. 
  • Preheat the oven to 375°F. Place on a baking sheet(s) a few inches apart and bake for 15 minutes (or until the sides start to brown and center is no longer gooey). Depending on how your oven cooks, you may want to rotate the cookie sheet 180 degrees halfway through to ensure your cookies are evenly cooked.
  • Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
  • For extra gooeyness, top the just-made cookies with chocolate chips or smaller chunks. 
  • Enjoy!

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