- 275g (2 cups) Unbleached Bread Flour
- 4½g (1t) Baking Soda
- 3g (1t) Kosher Salt
- 227g (1 cup, or 2 sticks) Unsalted Butter, softened
- 100g (about ½-cup) Granulated Sugar
- 220g (about 1 cup, packed) Light Brown Sugar
- 2 large Eggs, room temperature
- 8g (2t) Vanilla Extract
- 340g (1 bag) Semi-Sweet Chocolate Chips
- Combine the flour, baking soda, and salt into a medium bowl. Set it aside.
- On a stand mixer fitted with a paddle attachment, cream the butter and two sugars until fully combined.
- Add the eggs in one at a time, making sure it is well incorporated before adding the next.
- Put in the vanilla extract and mix for a few seconds.
- Add the dry ingredients and combine until there are a few streaks of flour.
- Turn off the mixer, pour in the chocolate chips, and mix by hand with a spatula.
- Wrap the dough in plastic wrap and chill in the refrigerator for 2 hours, or overnight.
- Preheat the oven to 375°F (190°C). Place the racks on the top and bottom thirds of the oven. Divide the chilled dough into 48 balls, the size of a golf ball, and spread two dozen out onto two cookie sheets with parchment.
- Bake for 10-12 minutes or until the cookies are golden brown. Divide and bake the rest of the cookies, or store the wrapped dough in the refrigerator for 3 days, or the freezer for a month.
- Creaming the butter and sugar together lets the sugar crystals shear the butter to make the mixture smooth and fluffy.
- Cold eggs can re-solidify the butter. Room temperature eggs prevent that from happening, creating a more uniform texture.
- I prefer to finish mixing the dry ingredients by hand; this allows me to control the amount of gluten development. By adding the chocolate chips in before the complete incorporation of the flour, I prevent over-mixing.
- You are welcome to use semi-sweet chocolate, chopped up into pieces.
- Chilling the dough helps the butter to solidify. Softened butter will slacken the cookie, while a chilled dough will maintain its dome structure.
48 servings per recipe
Serving size 1 cookie (26.5g)
Amount per servingCalories
% Daily Value*
Total Fat 6.8g8.7%
- Saturated Fat 4g20%
- Trans Fat 0g
Unsaturated Fat 2.3g
- Polyunsaturated Fat 0.3g
- Monounsaturated Fat 2g
- Cholesterol 18mg6%
- Sodium 56mg2.4%
Total Carbohydrate 14.5g5.3%
- Dietary Fiber 0.7g2.5%
Total Sugars 9.2g
- Includes 9g Added Sugars18%
- Protein 1.4g2.8%
- Vitamin A 36µg2.4%
- Vitamin C 0mg0%
- Vitamin D 0µg0%
- Calcium 11mg1.1%
- Iron 1mg5.6%
- Potassium 56mg1.6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.