By Hannah Messinger
My very first entry was about chocolate chip cookies. I used almond flour, grapeseed oil and agave nectar instead of flour, butter and sugar. I called turbinado sugar “turbine sugar.” Please never make them. Make these super moist, toasted oatmeal and chocolate chip cookies instead.
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Chocolate Chip Cookies
- Total Time: 35 minutes
- Yield: 24 cookies
Description
The chocolate chip cookie is the most iconic American baked good, and making them from scratch is a rite of passage for every home baker. This recipe produces cookies with crispy, golden edges and soft, chewy centers loaded with melted chocolate in every bite.
Ingredients
- 5 ounces old-fashioned oats
- 6.5 ounces bread flour
- 1 teaspoon baking powder
- 1 cup (2 sticks) salted butter
- 10 ounces sugar, half brown, half white
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 12 ounces semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Melt 2 tablespoons of the butter in a skillet over medium heat. Add the oats and toast, stirring occasionally, until they smell like popcorn. Pulse in a food processor until as fine as possible, then whisk together with the bread flour and baking powder.
- In a large bowl, cream the remaining butter and sugar together. Add the eggs one at a time, followed by the vanilla extract. On low speed, mix in the dry ingredients until just combined. Give about 1/4 of the chocolate chips a rough chop — don’t do this step in the food processor, since the heat from the motor will melt the chocolate — then fold in all the chocolate chips.
- Cover the dough tightly with plastic wrap and refrigerate for at least 24 hours, or up to 72 hours.
- Preheat oven to 350°F. Roll the dough into 2-ounce balls and bake six at a time. About 14 minutes will give you a good, chewy cookie; 18 minutes will give you a more old-fashioned, crispy cookie.
- As soon as you pull the pan from the oven, top the hot cookies with a sprinkle of flaky salt. Let them rest for 5 minutes before transferring to a cooling rack.
Notes
- Chilling the dough for 30 minutes to 24 hours produces thicker, chewier cookies with deeper flavor.
- Brown sugar provides moisture and chewiness; white sugar provides crispness and spread.
- Use a mix of chocolate chips and chopped chocolate bars for pockets of melted chocolate and distinct chunks.
- The cookies will look underdone when you pull them — they continue baking on the hot sheet.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Basic
- Cuisine: American
Frequently Asked Questions
Should I use melted or softened butter for chocolate chip cookies?
Softened butter (room temperature) is standard for a thicker, chewier cookie. Melted butter spreads more during baking and gives you a thinner, crispier result.
Why should I chill the cookie dough before baking?
Chilling for at least 30 minutes lets the flour fully hydrate and the fats solidify, which prevents excessive spreading. It also concentrates the flavors and gives a slightly more complex taste.
How do I know when the cookies are done if they still look underdone?
Pull them from the oven when the edges are set and golden but the centers still look slightly soft and glossy. They will firm up as they cool on the baking sheet for 5 to 10 minutes.
you have everything in ounces instead of cups, is there a reason for this?