Get the Recipe:
Chewy Chocolate Chip Cookies
Crispy on the outside and chewy on the inside, these chocolate chip cookies are sure to please!
Ingredients
- 2 & 1/4 cups, 270g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 170g unsalted butter, melted and slightly cooled*
- 1 cup 200g firmly packed light brown sugar
- 1/3 cup 67g granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups 340g semisweet chocolate chips (or chocolate chunks or chopped chocolate)
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Instructions
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until thoroughly combined. Mix in the eggs and the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain.
- Stir in the chocolate chips.
- Cover and chill the dough for 2 hours or overnight.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Scoop the dough by 2-tablespoon portions** and place on the prepared pans, leaving about 2 inches between cookies. (For less craggy cookies, roll each dough ball after scooping.)
- Bake, one pan at a time, 12 to 15 minutes, or until golden brown. Do not over-bake.
- Cool the cookies on the pans on wire racks for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
Notes
*Cool to a bit warmer than room temperature.
**I use either a #40 or #30 scoop. You'll get about 24 cookies with a #30 scoop and about 36 cookies with a #40 scoop.
Serving: 1g, Calories: 117kcal, Carbohydrates: 14g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 20mg, Sodium: 52mg, Fiber: 1g, Sugar: 12g
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