Easy and Elevated Chocolate Chip Cookies
These cookies are easy like homemade chocolate chip cookies should be but with some elevated touches to take them to the next level.
Servings: 36 cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract we recommend Nielsen-Massey
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1 1/2 cups semi-sweet chocolate chips we recommend Guittard Super Cookie Chips
- 1/2 cup dark chocolate chips we recommend Guittard Extra Dark Chocolate Chips
- flaked sea salt for topping we recommend Maldon
Instructions
- Preheat oven to 375°. Line four cookie sheets with parchment paper. (If you don't have four cookie sheets, see notes below).
- Mix dry ingredients (flour, baking soda, baking powder, and sea salt) in a large bowl.
- In the bowl of a stand mixer, cream together the butter and sugars. Add in the eggs and vanilla. Beat until light and fluffy, about 2 minutes.
- Add in the dry ingredients and mix until just combined. Remove bowl from the stand mixer and stir in the chocolate chips.
- Using a 1 1/2 Tbsp cookie scoop, gently roll one scoop into a ball with your hands then place on the baking sheet. Bake in the oven for 8-10 mins until the edges are starting to crisp, but the middle still looks gooey.
- Remove from the oven and sprinkle with the sea salt flakes. Cool on the baking sheet for 2-3 mins and then move to a cooling rack to cool fully.
Notes
If you don't have enough cookie sheets, you can reuse them - chill in the fridge to bring them back down to room temperature before putting on the next batch of dough. Use a fresh sheet of parchment paper if using this method.
We recommend using both types of chocolate in the cookies, but feel free to use your favorite semi-sweet chocolate chips.
Cookies can be stored in an airtight container at room temperature for about a week.