The Perfect Chocolate Chip Cookies from Williams Sonoma
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I love chocolate chip cookies, but I like them crunchy on the outside and soft on the inside with a lot of chocolate. These chocolate chip cookies from Williams Sonoma are perfect, exactly like the name of the recipe and exactly the way I like them! They are slightly crunchy, soft and chocolaty.
I love these cookies! I love the raw dough, I love them warm from the oven and even two days later! These just might be the perfect chocolate chip cookie, if not they are pretty close!
I hope that you try them!
Why you’ll love these cookies
Crispy on the outside and perfectly chewy on the inside
Classic flavor combination
Tastes great dunked into a glass of milk or turned into ice cream sandwiches
Super simple recipe anyone can make!
Ingredients
Unbleached all-purpose flour
Baking soda
Salt
Unsalted butter
Light brown sugar
Granulated sugar
Egg
Vanilla extract
Semisweet chocolate chips
How to Make Williams Sonoma Chocolate Chip Cookies
Preheat the oven to 350F Line 2 baking sheets with parchment paper or Silpat baking liner.
In a small bowl, sift together the flour, baking soda and salt, set aside. In the bowl of an electric mixer fitted with a paddle attachment, on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Then slowly add the flour mixture and mix just until incorporated. With a wooden spoon stir in the chocolate chips.
Using a small ice cream scoop drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart.
Bake the cookies, 1 sheet at a time, at 350 F until the bottoms and edges are lightly browned about, 10-13 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
Tips & Variations
Use different types of chocolate chips. I like semi-sweet, but dark chocolate chips are lovely.
Add nuts. Chopped walnuts or pecans would take this recipe over the top!
Storage
Store in an airtight container at room temperature for 4-5 days or freeze for up to 3 months.
1/2cup1 stick unsalted butter, at room temperature
1/2cupfirmly packed light brown sugar
6Tbs.granulated sugar
1large egg
1tsp.vanilla extract
2 1/2cupssemisweet chocolate chips
Instructions
Preheat the oven to 350F Line 2 baking sheets with parchment paper or Silpat baking liner.
In a small bowl, sift together the flour, baking soda and salt, set aside. In the bowl of an electric mixer fitted with a paddle attachment, on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Then slowly add the flour mixture and mix just until incorporated. With a wooden spoon stir in the chocolate chips.
Using a small ice cream scoop drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart.
Bake the cookies, 1 sheet at a time, at 350 F until the bottoms and edges are lightly browned about, 10-13 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
These were delicious! Similar, yet slightly different proportions, to the classic chocolate chip cookie recipe I've used for years. I used a mix of semi-sweet and dark chocolate morsels -and my family loved them. Thank you!
My favorite cookie!
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These were delicious! Similar, yet slightly different proportions, to the classic chocolate chip cookie recipe I've used for years. I used a mix of semi-sweet and dark chocolate morsels -and my family loved them. Thank you!