To bake the chewiest and most flavorful chocolate chip cookies, follow these key steps. First, ditch the chocolate chips and opt for chocolate chunks instead. Next, instead of using only one type of chocolate, mix semisweet, milk, and dark chocolate for a richer taste. Don’t forget to let your cookie dough rest in the refrigerator overnight; while it may seem tedious, this step enhances the cookie’s flavor and adds delightful toffee notes. Finally, use an ice cream scoop to portion out the dough on the baking sheet, ensuring uniform sizes for even baking. With these simple techniques, you’ll achieve cookies that are crisp and chewy on the outside and wonderfully gooey on the inside!
Total Time: 1 hour 5 minutes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
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 semi-sweet chocolate chunks (110 g)
- 4 oz dark chocolate chunks (110 g) or your choice
PREPARATION
- In a large bowl, whisk together the granulated sugar, brown sugar, salt, and melted butter until the mixture is smooth and free of lumps.
- Add the egg and vanilla extract, whisking until the mixture becomes light and ribbons fall from the whisk, holding their shape briefly before blending back in.
- Sift the flour and baking soda into the bowl, then gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix, as this can develop the gluten and make the cookies cakier.
- Gently fold in the chocolate chunks. Chill the dough in the refrigerator for at least 30 minutes. For a richer toffee flavor and deeper color, let it chill overnight—the longer the dough rests, the more complex the flavor.
- 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, leaving at least 4 inches (10 cm) between cookies and 2 inches (5 cm) from the edges of the pan to allow for spreading.
- Bake for 12-15 minutes, or until the edges are just beginning to brown.
- Allow the cookies to cool completely before serving. Enjoy!
