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Dandelion Chocolate’s Maybe the Very Best Chocolate Chip Cookies

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Makes 20 very large cookies 1x

Time 45 minutes

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Ingredients

  • 1 cup (220 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 3/4 cup, packed (156 g) light brown sugar
  • 1 large egg
  • 1 tsp (4 g) vanilla extract
  • 2 1/2 cups + 2 tbsp (315 g) all-purpose flour
  • 1/2 + 1/8 tsp (3 g) baking soda
  • 1/2 + 1/8 tsp (3 g) baking powder
  • 1 tsp (3 g) kosher salt
  • 1 1/2 cups (227 g) 70% Large Chocolate Chips

Instructions

  1. Preheat the oven to 350°F (176.7°C), and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed about 3 minutes. Add the egg and vanilla, and mix on low speed until combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the flour mixture to the wet ingredients in two additions, mixing on low speed to just combine after each addition. Scrape down the sides of the bowl with a spatula as necessary. Mix on low speed until just combined, about 2 minutes. Add chocolate chips and mix on the lowest speed, just until chips are distributed evenly throughout the dough.
  4. Although you can bake the cookies at this point, we recommend refrigerating the dough overnight (chilling the dough for at least a few hours produces a chewier, more flavorful cookie with better color and even spreading). When you’re ready to bake, scoop out 1/4 cup (60 g) portions of the dough, roll each into a ball, and press the dough balls down slightly.
  5. Place the dough on the prepared baking sheets, but do not crowd the cookies; we recommend no more than 6 cookies per baking sheet. They will look enormous.
  6. Bake for 12 minutes, until golden brown on the edges, rotating the baking sheets 180 degrees halfway through to ensure even coloring. These are delicious served warm, or completely cool them on the baking sheet and store in an airtight container for up to 2 days.

— Recipe courtesy Dandelion Chocolate