Best Chocolate Chip Cookie In Seattle

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Step 2.

   In a large bowl, sift together 4½ cups all-purpose flour, 2 teaspoons kosher salt, and 1 teaspoon baking soda. Set aside.

3. Step 3.

   In the bowl of a stand mixer fitted with the paddle attachment, cream 1½ cups (3 sticks) unsalted butter (at room temperature), 2 cups packed dark brown sugar, and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

4. Step 4.

   Add 2 large eggs and 1 large egg white (all at room temperature) one at a time, scraping down the bowl after each addition. Add 1 tablespoon vanilla extract and mix until combined.

5. Step 5.

   Reduce mixer speed to low. Gradually add the flour mixture, mixing just until incorporated—do not overmix. Fold in the entire 20-ounce bag of bittersweet chocolate chips with a spatula.

6. Step 6.

   Using a 3-ounce scoop (about ⅓ cup), scoop the dough into mounds and place 6 mounds evenly spaced on each prepared baking sheet. Gently press each mound down slightly to flatten. You will need to bake in two batches; keep remaining dough at room temperature while the first batch bakes.

7. Step 7.

   Bake until the cookies are golden brown around the edges, 14–16 minutes, rotating the sheets halfway through. The centers will look slightly underdone. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough on cooled baking sheets.