Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies are crispy on the outside and soft and gooey in the middle. Made with lots of high-quality milk and dark chocolate and flaked sea salt. This recipe is the best hands down!Perfect Chocolate Chip CookiesI know what you are thinking. Bree, do we really need another chocolate chip cookie recipe? Yeah. You do. You need this one. This recipe makes the most perfect chocolate chip cookies. I know that it is a bold statement, but I promise if you like a chocolate chip cookie that is crisp on the outside and soft and gooey on the inside then this is your cookie.

I’ve been craving chocolate chip cookies lately. Cookies in Europe are very different than their American counterpart. Here, they are buttery and delicious, but they are crisp. A soft and gooey cookie just isn’t a thing. Brown sugar is not used like it is (or even available to buy) at home and that is what makes cookies chewy. If you want a good chewy American-style cookie, you need to make it yourself. Ironically, this recipe comes from a Brit, Edd Kimber. I trust him, he won the first ever Great British Bake Off.

This is not the recipe you want if NEED a chocolate chip cookie right now. It is a little bit on the finicky side, but if you have patience and a digital scale, you will be greatly rewarded. My husband is really picky about his chocolate chip cookies and most that I have made lately have gotten a “these are pretty good”. This recipe has gotten a “these are amazing” and he’s found himself in some trouble for stealing them off the rack while cooling.

First up, ingredients are measured by weight. No cups in sight. I have come to really love baking using a scale. It is amazing to me to see the variance in measurements when using cups. When you measure using a scale, it is always the same, so the end result will always be the same. Not only did I weigh the ingredients, I also weighed the dough before rolling it into balls. Everything bakes at the same time and all the cookies are the same size. A little over the top, but I felt very scientist while doing it.

Secondly, it needs to chill for 24 hours. At the very least. If you are super patient, let it go for 2-3 days. Why? Something magical happens in the fridge. The flavors develop, and the flour hydrates so when baked, it caramelizes and has an even better caramel-y flavor.

Thirdly, don’t skimp on the chocolate. Use a high-quality bar or chip. There is a lot of chocolate in this recipe, so make it really good chocolate. I like to use a combination of Ritter Milk and Goldschatz chocolate. I roughly chop it so there are large chunks and some smaller pieces. You will not get a bit without chocolate in it. Same goes for salt. Sweet things need salt. And more than you probably think you need. I use flaked sea salt in this recipe (and for a million other things) and it gives the cookies the perfect balance of sweet and salty.

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies //

  • 225 grams unsalted butter, at room temperature
  • 220 grams light brown sugar
  • 220 grams sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 250 grams all-purpose flour
  • 250 grams bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon flaked sea salt
  • 500 grams chocolate, chopped

Perfect Chocolate Chip CookiesCream together butter and both sugars in the bowl of an electric mixer. About 3-4 minutes. I used Irish butter. Go big or go home I always say. Perfect Chocolate Chip CookiesAdd eggs, one at a time, until combined before adding the next. Add vanilla.

Perfect Chocolate Chip CookiesAdd both flours, baking powder, baking soda, and salt. Mix until just combined. Perfect Chocolate Chip CookiesAdd chopped chocolate and mix again until chocolate is mixed through.

Perfect Chocolate Chip CookiesTransfer the dough to a bowl, cover, and chill for 24 to 48 hours.

Perfect Chocolate Chip CookiesYes. I actually weighed the dough before I rolled it into balls. Each ball weighed 70 grams. A little much? Yes. But it gave me such satisfaction to nail it on the first try.Perfect Chocolate Chip CookiesRoll the dough into balls. I got about 24 cookies from this recipe. Perfect Chocolate Chip CookiesPreheat oven to 350°. Line two baking sheets with parchment paper. Bake for 16 to 18 minutes. They will be golden, but a little undone in the middle. I baked one tray at a time. My oven doesn’t bake evenly with two baking sheets in there, so it took me a bit longer but the end result was far more consistent. Perfect Chocolate Chip CookiesAs soon as the cookies come out, sprinkle with a bit of sea salt. Let cool for a few minutes on the tray before you transfer them to a wire rack.Perfect Chocolate Chip CookiesThese are delicious served still warm. With a cold glass of milk. The chocolate will be still melty and the insides gooey. Perfect Chocolate Chip Cookies

Tips for Perfect Chocolate Chip Cookies //

  • I like to make the dough and after the rolling stage, freeze them in a single layer. When frozen solid, place them in a Ziploc bag. Bake them as needed and add an extra minute or two to the baking time. It’s never a bad idea to have emergency cookie dough at the ready.
  • Use the best ingredients you can afford or get your hands on. High-quality butter, vanilla, chocolate, and salt make a big difference in a recipe like this one.
  • These are great for a new baby gift. What new mom wouldn’t love to be able to have a freshly baked cookie whenever she wants it?
  • I like to use a mix of dark and milk chocolate but experiment with your favorite kind of chocolate. All milk is also quite delicious.

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes

Perfect Chocolate Chip Cookies are crispy on the outside and soft and gooey in the middle. Made with lots of high-quality milk and dark chocolate and flaked sea salt. This recipe is the best hands down!

Ingredients

  • 225 grams unsalted butter, room temperature
  • 220 grams light brown sugar
  • 220 grams sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 250 grams all-purpose flour
  • 250 grams bread flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon flaked sea salt
  • 500 grams chocolate, chopped

Instructions

Cream butter and sugar in the bowl of an electric mixer for 3 to 4 minutes. Add eggs one at a time, mixing until combined, add vanilla.

Add both flours, baking powder, baking soda, and salt. Mix on low until just combined. 

Add chocolate and continue to mix on low until chocolate is distributed. 

Transfer dough to a bowl or airtight container. Cover and chill for 24 to 48 hours. 

After chilling, preheat oven to 350°.

Weigh the dough out into 70-gram portions. Roll into balls. Place 6 dough balls onto two parchment-lined baking sheets. 

Bake for 16 to 18 minutes. The edges should be golden brown, but the middle should be not quite done yet. 

Remove from oven, sprinkle with additional sea salt and cool on a rack for a few minutes before transferring to cool completely on a wire rack. Repeat until all cookies have baked. 

Notes

This recipe is from The Boy Who Bakes. Edd shares a step-by-step video on how to make these beauties. Give it a watch. 

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 15 Comments

  1. Pingback: Monday Coffee Date – Bree Hester Stuttgart Family Photography.

  2. Holly

    You should try Aldi chocolate, especially since you are in Germany. It’s all I use for baking and it’s amazing. These cookies are delicious!

  3. Scott

    Hey there. So I am a Yank. Will the recipe work if I convert grams to cups? Like 250 grams equals 1 2/3 cups. And if I have no bread flour, would it be the end of the world to double the regular flour? Thanks and Cheerio

    1. bakedbree

      I haven’t tried it, but my guess is that it will work but it won’t be the same. And yes you can use all APF, but again, it changes the texture. It’s a picky recipe, but the end result is so spectacular because of it.

  4. Pingback: Perfect Chocolate Chip Cookies Recipe - Crispy and Gooey on the Inside by - Trending Yum - Trending Recipes and Food 2018 2019

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  7. Amy Cohen

    I don’t understand why you call it “baking by volume” when you’re actually baking by weight. Volume is what’s measured by cups.

    1. bakedbree

      I’m human and made a mistake. Thanks for calling me out though!

      1. Claudia

        I’ve tried so many cookie recipes, and these are so good, and you can’t go wrong because everything is measured on the scale so they will be perfect every time! The only thing I did differently was just use half the chocolate chips because that’s what I had. They turned out very delicious. 🤤 I’m super happy with this recipe. It will be my go to recipe from now on for chocolate chip cookies. Thanks for a great recipe!😊🍪

        1. Bree Hester

          I am so glad, I like a less chocolatey cookie so sometimes reduce the amount of chocolate myself. Enjoy!

  8. N/A

    Thanks for re-sharing chef jacques torres’ chocolate chip cookies recipe.

    1. bakedbree

      I think that I pretty clearly stated where I got the recipe from. Edd Kimber. Who I am pretty sure says that he found it in the NYT. But thanks for being so passive aggressive about it!

  9. Lou

    These are great cookies. Sent some to my kids on another island and their friends asked what BAKERY these cookies came from. This will be my go-to chocolate cookie recipe from now on. BTW: It traveled really well too (wrapped in parchment and packed in zip lock bags. My daughter discovered that a minute or so in the toaster oven gave her that “just-out-of-the oven” perfect cookie! Love your blog; don’t listen to the picky-picky people.

    1. Bree Hester

      Thanks Lou! I am so glad that they liked them so much. I also like to bake these when I need cookies for travel, they do well. 🙂

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