Ina's Chocolate Chip Cookies
My sister Ina’s chocolate chip cookies are the very best. It’s undisputed. She lives in England and I live in California, so, while I am protected by this shelter-in-place directive, I thought I would share her secret recipe. Oh yes, it’s a different Ina. It’s my Ina.
Ina's Chocolate Chip Cookies
The undisputed world champ of chocolate chip cookies
Time
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup light brown sugar, packed
- 2 tsp vanilla
- 2 large eggs
- 3 cups all purp flour
- 1 tsp baking soda
- Scant ½ tsp baking powder
- 1 full tsp salt
- 2 cups dark choc chips or chunks – highest quality you can find
- Flaky salt for sprinkling on top
Recipe
- Preheat oven to 375. Grease a baking sheet or line it with parchment paper. Sil Pat isn’t great here.
- In a bowl thoroughly mix flour, baking soda, baking powder and salt.
- In a separate large bowl cream together butter and sugars using an electric whisk until fluffy and uniform. I do this for about 2 minutes, not more. Beat in eggs and vanilla and whisk another 2 minutes or so.
- Mix in dry ingredients bit by bit until well combined. Gently fold in choc chips.
- Roll about 1.5-2TB of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. Sprinkle the tops with flaky salt.
- Bake in preheated oven for approx. 8-10 mins or until edges are very BARELY browned. Really, really barely. Don’t overcook. Let them sit hot on the baking sheet for 2 minutes before transferring to cooling rack.
Notes to avoid puffy cookies:
Make sure your oven is the right temp. If you’re worried it might run cold, preheat it to 400 initially and then drop it down to 375 as you're putting in the cookies.
Don’t pack the flour in the cup measure. Use a spoon to fill your cup measure with flour.
Cream the butter and sugar properly. I have added time references as a guide, but make sure the butter, sugar, eggs and vanilla are well creamed before adding the dry ingredients. Don’t whip too much air into the batter, though.
Make sure the dough is room temp when you roll it into balls. If its cold the cookies won't spread as well. If you’re baking prev frozen dough, try flattening the cookies slightly when you put them on the pan.