There are a million chocolate chip cookies recipes, but I love this one because there are 3 distinct levels of flavor in every bite. First you get the butter in the cakey cookie, then the rich chocolate, and finally a tinge of kosher salt! Jim Lahey’s recipe calls for kosher salt instead of table salt (which is what I would usually use so it would melt into the dough). It makes the cookie a little more exciting than simply sweet.
Jim Lahey, the award-winning baker and founder of the famous Sullivan Street Bakery in New York City, is the go-to guy for classic recipes (see his recipe for no-knead bread here when you scroll down.) I won’t say that his recipes are THE BEST, but they’re pretty damn close. My only complaint about this cookie is that it’s too cakey. Next time I’ll add a little more butter to thin it out.
Of course, I didn’t follow his recipe exactly because I always like to make a “healthier” version :) So you’ll see his recipe below along with my substitutions.
Jim Lahey’s Classic Chocolate Chip Cookie
- 1 cup plus 2 tablespoons all-purpose flour (MR used wheat)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup (packed) light brown sugar
- 1/4 cup sugar (MR used Turbinado)
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips (MR used Ghirardelli)
- Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper.
- Whisk flour, salt, and baking powder in a small bowl.
- Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, 2–3 minutes.
- Add egg and vanilla; beat on medium-high speed until mixture is light and fluffy, 2–3 minutes.
- Add dry ingredients, reduce speed to low, and mix just to blend. Fold in chocolate chips.
Spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 1 1/2″ apart. Bake, rotating pans halfway through, until edges are golden brown, 6–8 minutes. Transfer to wire racks and let cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature, or freeze cookies for up to 2 months.