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Chocolate Chip Cookies Recipe

Name: Mitten & Boot Cafe & Fine Foods Chocolate Chip Cookies Recipe
Cook time: 40 min
Total time: 40 min
Yield: 24 servings
Cuisine: American
Ingredients: 2.25 cups all-purpose flour; 1 tsp baking soda; 0.5 tsp fine sea salt; 0.75 cups unsalted butter, softened; 0.75 cups granulated sugar; 0.75 cups light brown sugar, packed; 1 unit large egg; 1 unit large egg yolk; 2 tsp pure vanilla extract; 1.5 cups semisweet chocolate chips; 0.5 cups optional: chopped walnuts or pecans; 0.25 tsp flaky sea salt (optional)

Inspired by Mitten & Boot Cafe & Fine Food

Time40m

Serves24

Make Chocolate Chip Cookies Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with Chocolate Chip Cookies

Selected to serve

Pecan Praline S.C.

Aged in American Oak Bourbon Barrels. Tastes just like a pecan praline, eloquently balanced and not overly sweet. The pecan aromas on the nose carry right on through the palate and throughout the finish leaving you craving another sip.

nutty · sweet · rich

Open pairing →

Ingredients

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Cookie Dough

2 1/4 cups 00 bread flour

1 tsp baking soda

1/2 tsp fine sea salt

3/4 cups unsalted butter, softened

3/4 cups granulated sugar

3/4 cups light brown sugar, packed

1 unit large egg

1 unit large egg yolk

2 tsp pure vanilla extract

1 1/2 cups semisweet chocolate chips

1/2 cups optional: chopped walnuts or pecans

Finishing

1/4 tsp flaky sea salt (optional)

Method

Cookie Dough

Preheat and prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined. Set aside.

Cream butter and sugars

In a large mixing bowl, using an electric mixer (stand or hand) on medium speed, beat the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the large egg and the additional egg yolk one at a time, mixing on low speed until incorporated. Add the vanilla extract and mix until combined, scraping the bowl once more.

Combine wet and dry

With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture in two additions, mixing just until no streaks of flour remain. Avoid overmixing to keep cookies tender.

Fold in mix-ins

Using a spatula, fold in the semisweet chocolate chips and, if using, the chopped walnuts or pecans until evenly distributed throughout the dough.

Portion dough

Use a 1.5 tablespoon (or medium cookie scoop) to portion dough into equal balls (about 1.5 tablespoons each). Place dough balls 2 inches apart on the prepared baking sheets to allow spreading. For larger, bakery-style cookies, use 2.5–3 tablespoon portions and space accordingly.

Baking & Finishing

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes for 1.5 tablespoon cookies, until the edges are golden brown but the centers still look slightly soft. If baking larger cookies, bake 12–14 minutes. Rotate the pan halfway through baking for even color.

Cool

Remove the baking sheet from the oven. If desired, immediately sprinkle a small pinch of flaky sea salt on top of each warm cookie. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.

Storage

Once fully cooled, store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies up to 3 months or freeze dough portions on a tray then transfer to a freezer bag for up to 3 months.