This is truly THE BEST, most perfect chocolate chip cookie recipe ever! If you’re anything like me, you’ve probably tried every chocolate chip cookie recipe under the sun. From the iconic NYT recipe that requires chilling time and special flours to all sorts of tips, tricks, and hacks (one recipe had me putting lemon zest into the cookies, not bad…but not good?) to get that perfect balance of chew and crispness. After countless batches, I can finally say I’ve found the one—Zoe’s Perfect Chocolate Chip Cookies from the Zoe Bakes Cookies cookbook.
There’s something magical about Zoe’s recipe. It’s both classic and elevated, with the perfect balance of flavors and textures. Each bite gives you a slightly crispy edge and a gooey, rich center. I was blown away by how these cookies hit all the marks I’ve always wanted in a chocolate chip cookie without any overly complicated steps or ingredients. Zoe’s approach simplifies the process without sacrificing flavor or texture, making it achievable and consistent every time.
The entire Zoe Bakes Cookies cookbook is just as incredible as this recipe. Zoe Francois has managed to compile a collection of recipes that are both approachable and endlessly inspiring. Whether you’re looking for classic cookies, unique twists, or seasonal favorites, Zoe has crafted each recipe with precision and creativity. Her instructions are clear, making it easy for both beginners and experienced bakers to follow, and each recipe delivers the same quality that you’d expect from a professional baker. This book is truly a treasure trove of cookie wisdom and is quickly becoming one of my most beloved dessert cookbooks.
If you’re looking for a chocolate chip cookie that is truly foolproof and satisfying beyond measure, look no further than this recipe. It has become my go-to for everything from weekday baking to special occasions, and I can’t recommend it (and the cookbook) enough!
Ingredients
- 2 2/3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 3/4 cup unsalted butter at room temperature
- 1/4 cup shortening
- 1 cup granulated sugar
- 1 1/2 cups brown sugar lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 8 to 12 oz bittersweet or semisweet chocolate chopped into largish chunks (about 1/4 inch)
- Flakey sea salt for finishing
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment (or hand mixer) cream the butter, shortening, granulated and brown sugars, and vanilla on medium speed until creamy, about 3 minutes.
- Add the eggs, one at a time, beating on medium speed until incorporated. Add the flour mixture all at once and mix until just incorporated. mix in the chopped chocolate pieces. You may need to give the bowl a couple of swipes with a rubber spatula at the end to make sure the chocolate is evenly distributed.
- Line a baking sheet with parchment paper. Scoop the cookie dough using a 3 tablespoon scoop (I used the 1.5 tablespoon scoop, the recipe calls for a 3 tablespoon scoop) portion scoop onto baking sheet. You can make the cookies larger or smaller, but it will affect the bake time. For 1.5 tablespoon mine baked in 9-10 minutes.
- Refrigerate the dough balls for at least 30 minutes; but if you have the time, they improve if you let them sit for 24 to 36 hours. There's never enough room in my fridge for a baking sheet, so I just refrigerate the dough in the bowl and then scoop them after.
- After they are chilled, you can bake them or freeze the dough balls for baking later.
- Pre heat the oven to 375. Line a baking sheet with parchment paper.
- Evenly space six chilled cookie balls on the prepared sheet and sprinkle them with flakey sea salt. Bake in the middle of the oven for about 12 minutes or until golden brown and slightly puffed. Re[eat with as many batches as you need.
- Allow the cookies to cool slightly on the baking sheet, until you can move them without them falling apart, about 5 minutes. Then move them to a cooling rack to finish cooling.
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