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Best Chocolate Chip Cookie


  • 1 2/3 c all purpose flour
  • 2 cups minus 2 T cake flour
  • 1 ½ t baking soda
  • 1 ½ t baking powder
  • ½ t salt
  • 2 ½ sticks unsalted butter
  • 1 ¼ c light brown sugar
  • 1 c plus 2 T sugar
  • 2 large eggs
  • 2 t vanilla
  • 2 c chocolate chips mini


  • Sift flours, baking soda, baking powder and salt into a bowl.
  • Set aside.
  • Using a mixer, cream butter and sugars together until very light, about 5 minutes.
  • Add eggs, one at a time, mixing well after each.
  • Stir in the vanilla.
  • Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  • Drop chocolate chips in and incorporate them without breaking them.
  • Wrap in plastic wrap and refrigerate overnight.
  • Dough may be used in batches or can be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper or a nonstick baking mat.
  • Roll dough golf size balls onto baking sheet.
  • Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 16 to 18 minutes.
  • Do not over bake!
  • Transfer sheet to a wire rack for 4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking another day.