This chocolate chip cookie recipe makes deliciously crisp chocolate chip cookie with a light, buttery brown flavor and slightly airy texture. Mixing semi-sweet and extra dark chocolate chips (credit to Thomas Keeler) add some interest to the darker flavor profile.
To get the right lightness of cookie, take time to soften and beat the butter, sugar and egg mixture. It should finish fairly fluffy, almost meringue-like. For the best cookies, use high quality butter and chocolate. For chocolate, I like Guittard, and this recipe uses a blend of their semi-sweet (46% cocoa) and their extra dark (63% cocoa) chips.
Add the cubed butter, and the brown and turbinado sugars into the mixing bowl of a stand mixer (or large mixing bowl) and mix with the paddle attachment (or hand blender) to whip, about 1-2 minutes. Next, add the vanilla extract, and eggs one by one and mix until incorporated, about 1 minute.
In a separate bowl, add the flour, baking soda, and salt. Mix well to combine. Then add this bowl of mixed dry ingredients to the beaten sugar and egg mix. Mix to combine into a dough, about 1 minute. Finally, add the chocolate chips and mix just to combine chocolate chips without breaking them, 15 seconds or so.
Space golf ball sized dough balls on parchment lined cookie sheets. Bake in a preheated 375 ℉ oven for 15 - 18 minutes until golden brown. Use care to not burn the bottom of the cookies. After baking, transfer to a wire rack to cool.
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