Chewy Chocolate Chip Cookies

 

Chewy chocolate chip cookies

Make about 4 dozen

I don’t know of one person who doesn’t like chocolate chip cookies. Some prefer them just crispy, some just chewy but I prefer a mix of both. As long as you don’t over bake these you’ll get a nice crispy outer edge and chewy center. I always make my dough the night before and refrigerate it as I find it give me a better cookie with a more controlled spread. I also only bake as many as I need for that day since I love freshly made cookies and these literally take less than 15 minute to bake. I scoop the remainder of the dough into balls, place them on a small sheet pan which I put in the freezer for a hour or two then store them in a ziplock plastic bag in the freezer. Then whenever the craving for a few cookies hits me I can take out a few of the frozen ball and bake them off without eating the whole batch. The frozen balls will take a few minutes more to bake but not very much so before you know it you’ll be digging into some warm and delicious cookies.

I used chocolate chips here because that’s what I had on hand but usually use bittersweet pistoles or chopped chunks because I prefer the contrast of the bitter chocolate and the sweet cookie so feel free to experiment and see what you like best. 

Enjoy!

Chocolate chip cookies

Ingredients

2.5C/300g all purpose flour

1t/5g baking soda

1t/5g kosher salt

8oz/225g unsalted butter at room temperature 

1.5C/300g light brown sugar

1/2C/110g white sugar

2 large egg at room temperature 

1t vanilla extract

2C/250g semi-sweet chocolate chips or the equivalent amount of chopped bittersweet or pistoles 

Instructions 

1. Preheat oven to 375°F/190°C

2. Line baking sheet or 1/2 sheet pans with parchment paper, silicone baking mats or spray the sheets with non stick cooking spray.

3. Combine the flour, baking soda and salt in a bowl and whisk well to blend.

4. Using a stand mixer and the paddle attachment, beat the butter until light in color and fluffy about 2-3 minutes. Slowly beat in the brown and white sugars, stopping to scrape down the sides of the bowl every so often. Add the eggs, one at a time and beat until incorporated scraping down the sides of the bowl after each addition. Add the vanilla extract and mix.

5. Add the flour mixture and mix on low speed until just combined then add the chocolate chips  and stir until they are evenly distributed. Do not overmix!

6. Use a small 1.5 inch scoop or tablespoon to form balls then place on the prepared sheets about 2 inches apart.

7. Bake for 7 minutes then rotate the sheet pan 180 degrees and continue to bake until the cookies are lightly browned around the edges, about 6-7 minutes more. 

8. Remove the baking sheet from the oven. Allow the cookies to cool for a few minutes then use a spatula to place each one on a wire cooling race to finish cooling. Try to keep from eating them while they are still hot! 😂 

9. When the cookies are completely cooled store in an airtight container for up to 3 days.