Classic Chocolate Chip Cookies

Everybody’s got a type. Whether you realize it or not, you’ve been refining your chocolate chip cookie taste from the time you were a kid scarfing down your mom’s or grandmom’s special recipe fresh out of the oven. Maybe you like yours flat and crunchy, so thin it could be a cracker. Maybe you prefer a mountainous chewy-on-the-outside, gooey-on-the-inside (and heavy-on-the-chocolate) cookie with flaky salt sprinkled on top. Maybe your favorite cookie is soft and airy throughout. Maybe it just depends on your mood.
These cookies are the great equalizer, incorporating a bit of character from several styles of cookie, and most similar to what you’d get if you baked the recipe on the back of a bag of Nestlé Toll House chocolate chips. The molasses in brown sugar adds extra moisture to the dough, which creates softness, and granulated sugar promotes more browning, which means more crunch. However, using equal volumes of brown sugar and granulated sugar balances out their characteristics. Using two leaveners—baking powder for lift and baking soda for spread—helps create a puffy, chewy middle and crunch around the sides. A quality semisweet chocolate with a cacao content of approximately 60% ensures your final cookies aren’t too sweet, and letting the dough rest briefly after mixing lets the flour hydrate and develop flavor.

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