Ultimate Chewy Chocolate Chip Cookies
Simon Olofsson
Simon Olofsson

Ultimate Chewy Chocolate Chip Cookies

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  • 1 1/2  cups  (191 grams) all-purpose flour
  • 1 1/4  cups  (159 grams) bread flour
  • 1  teaspoon  baking soda
  • 1  teaspoon  baking powder
  • 1  teaspoon  fine sea salt
  • 2  sticks (227 grams) unsalted butter, at room temperature
  • 1/2  cup  (100 grams) granulated sugar
  • 1 1/4  cups  (247 grams) lightly packed brown sugar
  • 2  teaspoons  vanilla
  • 2  large eggs plus 1 egg yolk, at room temperature
  • 2  cups  (340 grams) semi sweet chocolate chips


    Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

    In a medium bowl combine the flour, baking soda, baking powder, and salt.

    In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

    Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.



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