Chewy Chocolate Chip Cookies
Soft and chewy, with just a slight crispness on the outside, these chocolate chip cookies are sure to please. While the texture is soft, these are not cakey at all, and remain chewy for days after baking them.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, melted
- ¾ cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 ¼ cup semisweet chocolate chips, or chunks, or mixed
Directions
- Start by melting the butter, either on the stovetop or in the microwave in 20 second increments until just melted. Transfer to a mixing bowl and allow the butter to cool slightly.
- Whisk the flour, baking soda, and salt together in a mixing bowl and set aside.
- In the mixing bowl with the melted butter, add the white and brown sugar and the vanilla. Whisk together until no lumps remain, then add the egg and egg yolk one a time. Continue stirring until it looks smooth.
- Combine the wet ingredients with the dry ingredients and mix with a large spoon or spatula until it just comes together, try not to over-mix the batter. Pour in the chocolate chips/chunks and fold them in as best you can. The dough will be very soft.
- Cover the dough and refrigerate for at least 2 hours, even better to leave overnight or for 24 hours.
- After chilling, remove the dough and let sit at room temperature for 10-15 minutes until you can scoop it. Meanwhile, preheat the oven to 325°F / 165°C and line a cookie sheet with parchment paper or a silicone baking mat.
- Scoop out about 1 ½ tablespoons of dough and roll into a ball. You should be able to fit about 8 on a sheet comfortably.
- Bake for 10-12 minutes until the edges just barely start to brown. The cookies will look underdone when you remove them, but they will continue to cook and set on the baking sheet. Allow to rest for at least 5minutes on the baking sheet and then move to a cooling rack.
Equipment Used
Notes
1) As mentioned above, since you’re using melted butter and not using a creaming method, you can make these cookies without a stand or hand mixer.
2) This recipe makes roughly 36 cookies. If you prefer larger, bakery style chocolate chip cookies, roll out 3 tablespoons of dough instead. Increase the cooking time to 12-13 minutes. This should yield about 15-16 large cookies.
3) If you don’t typically stock dark brown sugar in your pantry, light brown sugar is fine to use also. The dark brown sugar will give the cookies a deeper flavor and slightly add to the chewiness, but otherwise they will cook up the same.
Nutrition
Serving: 1 cookieCalories: 128kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 21mgSodium: 92mgPotassium: 53mgFiber: 1gSugar: 10gCalcium: 11mgIron: 1mg
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