Christina Tosi Chocolate Chip Cookies Recipe
Christina Tosi's Chocolate Chip Cookies recipe combines classic flavors with her signature twist. These chewy, buttery cookies feature a mix of chocolate chips and optional ingredients like pretzels or cereal for added crunch. Perfectly balanced, they're a delicious treat for cookie enthusiasts and bakers alike
Servings 24 cookies
Calories 210kcal
Equipment
- Mixing bowls
- Wooden spoon or sturdy spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 2 tablespoons nonfat milk powder
- 1¼ teaspoons kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 12 ounces semisweet chocolate chips
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
Cream the Butter and Sugars
- In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Using a wooden spoon or sturdy spatula, mix vigorously for about 2 minutes until the mixture is smooth and creamy.
Add Egg and Vanilla
- Crack in the egg and pour in the vanilla extract. Stir until the mixture becomes light and fluffy, approximately 1 minute.
Incorporate Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, nonfat milk powder, kosher salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in Chocolate Chips
- Gently fold the semisweet chocolate chips into the dough, ensuring even distribution throughout.
Portion the Dough
- Using a cookie scoop or two tablespoons, drop dough balls onto the prepared baking sheets, spacing them 2 to 3 inches apart to allow for spreading.
Bake
- Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden brown while the centers remain slightly soft.
Cool
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Notes
For best results, chill the dough for at least 30 minutes before baking to enhance the flavor and texture. You can also make the dough in advance, storing it in the fridge for up to 3 days or freeze it for later use.