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The Quintessential Chocolate Chip Cookie

A cookie is my absolute favourite sweet treat. I would never say no to a cookie. This one makes everyone who tries them super happy.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings 12 cookies

Equipment

  • 1 cookie sheet
  • 2 Mixing bowls
  • 1 whisk
  • 1 spatula
  • 1 small pot
  • 1 set of measuring spoons
  • 1 Food scale

Ingredients
  

  • 1 1/4 cup Flour 170g
  • 1/2 tsp Baking soda
  • 1 tsp Salt Maldon salt is preferred, or Kosher sea salt
  • 140 g Butter a little more than 1/2 cup
  • 1/2 cup Dark brown sugar 110g dark brown sugar is preferred, but you can use any brown sugar you have on hand
  • 1/4 cup Granulated sugar 50g
  • 1 Large egg room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup High quality dark chocolate chips I love using Cacao Barry/ Callebault chocolate for all my baking, but you can use any chocolate chips you have on hand

Instructions
 

  • Preheat the oven to 375 degrees F
  • In a mixing bowl, combine the flour, baking soda, and salt, whisk it, then set aside
  • Combine brown sugar and granulated sugar in a mixing bowl and whisk it together then set aside
  • Using your small pot, melt the butter over medium heat whisking consistently. Keep cooking the butter as it foams, until all the foam dissipates. You'll notice the butter will begin to turn brown and smell a little nutty. This step usually takes about 5 minutes
  • Pour the butter over the sugar mixture and whisk it together, then set aside to cool for about 5 minutes
  • Once the mixture becomes somewhat cooler or lukewarm, add the 2 teaspoons of pure vanilla extract, and the egg and mix until it is fully incorporated. Mix until it has somewhat of a caramel looking consistency
  • Using a spatula, slowly add the flour to the sugar/butter mixture and mix until fully incorporated, then add 1 cup of dark chocolate chips and mix them in
  • If you find the batter too soft, you can let it sit in the fridge for about 10-15 minutes to firm up before spooning your cookie balls
  • Using your food scale, weigh out 50g balls, then set them on a cookie sheet with parchment paper. If you don't have parchment paper you can simply grease the sheet with a cooking spray of your choice
  • These cookies expand, so I normally lay out 9 cookies/cookie sheet to bake
  • Bake the cookies for 12 minutes in the oven, or until golden brown and semi-firm around the edges. Once they are baked, let them cool for a couple of minutes before removing and setting them on a wire rack to cool completely.
  • You can keep them in an air tight container, for several days or freeze them in a freezer bag and keep them for months in the freezer and defrost to serve when you need them.

Notes

I find using the dark brown sugar really gives these cookies a wonderful colour and a deeper flavour. If you can't find the dark sugar, you can use any brown sugar you find in your local grocery store. They will still taste delicious
You can also make these cookies lactose-free by using a lactose-free butter. If you use the cacao barry dark chocolate, there is no dairy in them. So this could be a great dairy free treat for anyone lactose intolerant.
I find when you make a chocolate chip cookie, it will taste the best if you use the best quality chocolate you can find.