Have you ever taken that first bite of a chocolate chip cookie, and it was just right? Chewy, yet crisp around the edges, with a generous dose of melty chocolate chips? That’s the holy grail of cookie baking. But finding the perfect recipe can feel like searching for a needle in a haystack. In this guide, we’ll dive deep into the world of chewy chocolate chip cookies.
INGREDIENTS (MAKES 12 COOKIES)
- ½ cup granulated sugar (100 g)
- ¾ cup packed brown sugar (165 g)
- 1 teaspoon salt
- ½ cup unsalted butter, melted (115 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (155 g)
- ½ teaspoon baking soda
- 4 oz milk or semisweet chocolate chunks (110 g)
- 4 oz dark chocolate chunks (110 g), or your preferred type
PREPARATION
- In a large bowl, whisk together the granulated sugar, brown sugar, salt, and melted butter until smooth and free of lumps.
- Add the egg and vanilla extract, and whisk until the mixture becomes light and fluffy, forming ribbons that hold their shape briefly before incorporating back into the mixture.
- Sift in the all-purpose flour and baking soda, then gently fold the mixture with a spatula. Be careful not to overmix, as this can lead to tougher, cakier cookies.
- Fold in the chocolate chunks. Chill the dough for at least 30 minutes; for a more intense toffee flavor and deeper color, refrigerate it overnight. The longer the dough rests, the more complex the flavor will be.
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Using an ice cream scoop, portion the dough onto the prepared baking sheet, ensuring there is at least 4 inches (10 cm) between each cookie and 2 inches (5 cm) from the edges of the pan to allow for even spreading.
- Bake for 12-15 minutes, or until the edges are just beginning to brown.
- Allow the cookies to cool completely before serving.
Enjoy your delicious cookies!
