The Perfect Chocolate Chip Cookie Recipe

There are certain desserts we crave depending on the season—pumpkin pie this time of year for Thanksgiving, peppermint bark around the holidays, or refreshing popsicles in the summer. But there's one classic dessert that we love all year 'round, and that's a freshly baked chocolate chip cookie! Perfect for a cozy night with a mug of hot chocolate by the fire, or for ice cream sandwiches during the warmer months, we really never say no to a good cookie. Here's one of our favorite recipes for that ooey-gooey, chocolatey deliciousness that is the perfect chocolate chip cookie.

Verona Napkin Holder // Verona Serving Tray // Verona Canister

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped pecans or walnuts, toasted (nuts are optional)


Heat oven to 375 degrees. Grease two large (18- by 12-inch) baking sheets with butter or line with parchment paper. Whisk flour and baking soda together in medium bowl and set aside.

Melt 10 tablespoons butter in a skillet over medium-high heat, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts, giving dough one final stir to ensure no flour pockets remain.

Divide dough into 16 portions, about 3 tablespoons each. Arrange two inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches. 

Bake cookies until golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving. Enjoy!



此站点受 reCAPTCHA 保护,并且 Google 隐私政策服务条款适用。