My quest for the best chocolate chip cookie has come to an end. Thank you, Emeril Lagasse.
- 2 1/4 cups flour (spoon and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (I use kosher salt)
- 1 cup (2 sticks) unsalted butter (I use salted butter). Make sure to use softened butter, not melted. If you use salted butter, make sure the salt added to the recipe is kosher salt, not regular table salt.
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- Preheat oven to 350 F.
- Place the butter, salt, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scrape down the sides of the bowl with a rubber spatula.
- Add the vanilla and egg and mix on medium speed.
- Place a sieve over the mixing bowl and sift in the flour, baking powder, and baking soda. Mix on low speed just until the batter is combined. It will be stiff–don’t over do it!
- Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips (I use a stand blender to incorporate the chips).
- Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet (or weigh them at approximately 53 grams).
- Repeat with remaining dough, keeping the scoops about 2 inches apart. You should get about 9 cookies on each sheet.
- Bake until golden brown, about 16-18 minutes. Makes 21 cookies.