The Best Chocolate Chip Cookies
"[Photographs: J. Kenji Lopez-Alt] Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt. Note: For best results, ingredients should be measured by weight, not volume. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
•
8 ounces (2 sticks) unsalted butter
•
1 standard ice cube (about 2 tablespoons frozen water)
•
10 ounces (about 2 cups) all-purpose flour
•
3/4 teaspoon baking soda
•
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt
•
5 ounces (about 3/4 cup) granulated sugar
•
2 large eggs
•
2 teaspoons vanilla extract
•
5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) dark brown sugar
•
8 ounces semi-sweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
•
Coarse sea salt for ganish
ADVERTISEMENT