Chocolate Chip Cookies

Based on my mama's recipe that I grew up with and always loved, I just made a few little tweaks so that they would be my perfect cookie!

Prep Time20

Cook Time12

chilling10

Total Time42

Course: Dessert

Cuisine: American

Servings:

Calories: 339kcal

Chop the three chocolates that need to weigh 150 grams each, combine in a bowl, and set aside. Chop the remaining 100 grams a little more finely and set aside separately.

In the bowl of a stand mixer, add in the butter, both sugars, vanilla, the spices, and salt.
Use the paddle attachment to cream the butter and sugar mixture on medium speed for about 3 minutes until it becomes a few shades lighter. Scrape the sides and bottom of the bowl.
Crack in both eggs and mix again until smooth and fluffy.
Dump in both flours and then the baking soda and baking powder.
Use the mixer to mix on low until just combined. It's ok if some flour is still visible.
Add in all of the chocolate except the 100 grams that were chopped separately and mix them in just briefly.
I like big cookies so I used a quarter cup ice cream scoop but you could do any size you want, you'll simply need to adjust the baking time accordingly.
Line a small tray or baking sheet with parchment paper or a silicone baking mat and scoop the cookie dough on.
Once all the dough has been scooped, working with one cookie dough ball at a time, gently flatten the cookie so that it's still at least 1" thick.
Press the top of the cookie into the remaining chopped chocolate and then bring the edges up around it so that you are almost making a well of chocolate in the center of the cookie.
Place the shaped cookies back on the lined tray and pop them in the freezer for 10 minutes or the fridge for at least 30 minutes. Ideally overnight in the fridge, covered with a lid in a container or wrapped with plastic.

Preheat the oven to 350 F and place a rack in the center of the oven.
Once chilled place 8 of the cookies onto a lined baking sheet, leaving at least 3" of space between each cookie.
Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 3-4 minutes until the edges are golden brown.
The centers will look very soft but they are baked.
Take the tray out of the oven and leave the cookies on the sheet for 5 minutes.
After 5 minutes, use a spatula to transfer the cookies to a wire rack to cool fully.

Use high quality chocolate and butter - this will make all the difference in a cookies. I grew up with my mom using chocolate chips and there's definitely something nostalgic about actual chocolate chips but for these I prefer using baking chocolate bars because they melt more into the cookies.

Additionally, chopping the chocolate will create the best variety in size of chocolate throughout the cookie!

This is one of those recipes where it really does matter if your ingredients, specifically the butter and eggs are at room temperature. It will help create a smooth and creamy cookie that bakes evenly.

Don't over mix your batter. Once you don't see any flour left, stop mixing otherwise you'll end up with tough cookies.

The spices in the cookie are optional but I think of them as my secret ingredients. Whenever I bring these cookies to a party, people always ask what that little extra flavor is that gives them an almost snickerdoodle type taste (ps it's the spices).

These cookies definitely don't NEED to sit in the fridge overnight. I have tested them only resting for 30 minutes in the fridge or 15 minutes in the freezer and they still come out amazing! That being said, the flavors develop a bit more and they hold their shape ever so slightly more, if you let them chill for the night.

If you're going to bake them all at once, storing them in an airtight bag or container at room temperature is best.