Wolfgang Puck Chocolate Chip Cookie Recipe
A great chocolate chip cookie should have crispy edges, a chewy center, and just the right amount of chocolate in every bite.Wolfgang Puck’s version gets everything right, with a dough that bakes up rich and golden every time.The trick is chilling the dough before baking—this keeps the cookies from spreading too much and deepens the taste.I always use a mix of dark and milk chocolate chunks instead of chips for melty pockets in every bite.A sprinkle of flaky salt on top before they cool takes them to another level without making them taste salty!
Servings: 12
Ingredients
- 1 Cup Unsalted Butter softened
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar packed
- 2 Large Eggs
- 2 Tsp Vanilla Extract
- 3 Cups All-Purpose Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Cups Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper to avoid sticking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients gradually, mixing until just combined.
- Fold in the chocolate chips until they are evenly distributed through the dough.
- Be gentle to avoid overmixing.
- Using a spoon or cookie scoop, drop dough onto the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.