Chocolate chip cookies have always been my favorite and they truly never go out of style. I prefer mine with toasty edges and soft and chewy centers. I also love the combination of milk and dark chocolate to have different bursts of rich chocolate flavors. My secret ingredient is a dash of cinnamon so don’t be alarmed when you see that in the ingredients list.
This is a personal recipe for me to share as it was the first recipe I ever created on my own. I tried and failed several times but am very happy with how these came out. They seem to be everyone’s favorite as my closest friends and family are always requesting I make them. I’m fairly confident that once you make these, you will agree, that these are the BEST chocolate chip cookies you’ve ever had.
If you decide to make this recipe, I would love to see your creations! Please tag me on Instagram @sirennapatapis. Happy Baking!
- 2 1/2 cups all purpose flour
- 1/2 cup bread flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsalted butter, room temperature
- 1 1/2 cups light or dark brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 Chocolove 70% Dark Chocolate Bars, chopped (you can sub with any chocolate bar but that is my personal favorite)
Makes about 24 cookies
- Preheat oven to 375 degrees Fahrenheit. Line baking sheet with parchment paper and set aside.
- In a bowl, whisk flour, baking powder, baking soda, salt and cinnamon.
- In a separate large bowl with a hand mixer or Kitchen Aid with paddle attachment, beat butter and sugar for 2 minutes. Be careful to not over beat the butter as it can cause spreading. Swipe down the sides of the bowl and add in eggs and vanilla. Beat until combined.
- Add the flour mixture in thirds to the wet ingredients. Once mostly combined, fold in the chocolate using a spatula until the flour and chocolate is fully incorporated.
- Using a large cookie scooper drop balls of dough onto prepared pans, leaving 3 inches between.
- Place in oven and bake for 10 minutes until edges are golden brown. Let cool on baking sheet for 5 minutes before moving to a wire rack to cool completely.
*Optional to add chunks of chocolate on top when there are two minutes left for the chocolate puddle effect
If you have the time, I strongly encourage you keep dough in the fridge for 24 hours before baking. You can do this by scooping out balls onto a baking sheet and covering with plastic wrap. This allows all the flavors to come together and creates a delicious toffee flavor to the cookies. 10/10 recommend.