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Baking

My Chocolate Chip Cookies

20-22 cookies • 12-16 min bake

I adapted this from Laura Sandford's recipe here. This version makes larger cookies, and it's written with the goal of freezing the formed cookie dough balls to bake them on-demand!

Ingredients

11 items
227 gsalted butter(softened)
205 ggranulated sugar
205 glight brown sugar(packed)
1.75 tspvanilla extract
0.25 tspalmond extract
2 largeeggs(at room temperature)
360 gall-purpose flour
1 tspbaking soda
0.5 tspbaking powder
1 tspsea salt
12 ozsemisweet and dark chocolate chips(divided however you like; I stick with 5-7 oz of each)

Method

8 steps
01

Bring the eggs to room temperature.

I like putting them in a bowl of room-temperature water for 5-10 minutes.

02

Mix the dry ingredients.

In a medium bowl, mix together the dry ingredients (flour, baking soda, baking powder, and salt).

03

Cream the butter and sugars.

Cream together the butter and sugars (granulated sugar and brown sugar) until the mixture is noticeably lighter and fluffier but still holds its shape. I use a hand mixer because it works just as well as my stand mixer for this.

04

Add the extracts and eggs.

  1. Add the vanilla and almond extracts, and mix for 10-15 seconds.
  2. Add the eggs one at a time, mixing until just combined after each one.
05

Combine everything.

  1. Add the dry ingredients to the wet ingredients and use the hand mixer on low for 10-15 seconds, until they're almost combined. There should still be a lot of dry streaks remaining.
  2. Add the chocolate chips and finish mixing with a wooden spoon or something similar. You can also mix this part entirely by hand if you want to play it safe, but it takes a while.
When making cookies, it's important to mix until just combined!
06

Form the cookies.

Form the dough into 60g balls. This should make around 20-22 cookies. If you don't have a scale, each ball should be roughly 1/4 cup (4 tablespoons) of dough.

07

Freeze the dough.

  1. Arrange the dough balls on a tray so that they aren't touching.
  2. Freeze them on the tray for at least 30 minutes.
  3. Once they're firm, move them into a freezer Ziploc bag until you're ready to bake them.
08

Bake the cookies.

  1. Preheat the oven to 360°F and line the baking sheets with parchment paper.
  2. Arrange no more than 6 frozen dough balls on each sheet, leaving about 3 inches between them.
  3. Bake for 12-16 minutes. If you're baking two trays, bake them for the full 16 minutes; after roughly 8 minutes, rotate each tray 180 degrees and swap their positions between the oven racks.
  4. I look for the tops to start browning, then give them another 1-3 minutes if they need it.
  5. Leave the cookies on the trays for 5-10 minutes, then move them to a cooling rack.