Get the Recipe:
Dorie's Chocolate Chip Cookies
Dorie's Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and jam-packed with SO much chocolate!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ⅔ cup (133 g) firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 12 ounces (340 g) bittersweet chocolate, roughly chopped , or 2 cups chocolate chips or chunks
- 1 cup finely chopped nuts, optional
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Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until well blended. Mix in the vanilla. Add the eggs, one at a time, mixing well after each addition.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the chocolate and nuts.
- Drop the dough by rounded tablespoonfuls (I use a #50 scoop.) onto the prepared pans, leaving about 2 inches between the cookies.
- Bake, one pan at a time, 10-12 minutes, or until the edges are brown and the centers are golden. (If they're still slightly soft in the middle, that's fine.)
- Cool the cookies on the pan on a wire rack for 1 to 2 minutes. Then, use a spatula to transfer them carefully to a wire rack to continue cooling.
Notes
- Recipe slightly adapted from Baking: From My Home to Yours.
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