BEST Chocolate Chip Cookies

FLOUR – If you have a food scale, weigh out your flour to ensure accuracy. Otherwise, spoon the flour into your measuring cup and level it off. Don’t shake it down, pack it in, or scoop directly into the flour bag or container. This compacts the flour which will lead to too much flour in the dough. If there’s too much flour, the cookies will not spread properly.

Properly measure the flour – It’s the number one reason why most recipes fail, especially for cookies. If there’s too much flour, the cookies will turn out dry and they will not spread.

Know your butter – Different butters have different water to fat ratios. If your butter contains too much fat, it could cause the cookies to be too soft, greasy, or spread too much in the oven. When it doubt, stick with plain old unsalted butter.

2 sugars are better than 1 – The molasses in the light brown sugar is what gives these cookies that soft but chewy texture. Utilising both sugars is what gives you a well rounded cookie, one that’s soft in the middle and chewy on the outside.

The larger the scoop, the better – Larger cookies bake better because there’s more surface area to cover. It takes the heat of the oven much longer to penetrate the center of the cookie.

Don’t over bake – The cookies are ready when they look exactly like the picture above.

Don’t skip the sea salt – A light sprinkling of sea salt on top of warm chocolate chip cookies makes a world of a difference.