The Best Chewy Chocolate Chip Cookies
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Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
How to Make the Perfect Chocolate Chip Cookie ... Even Better? | Vaughn Vreeland | NYT Cooking
Vaughn is back! And he’s making one of the most iconic New York Times recipes in the database: Jacques Torres’s Chocolate Chip Cookies, as adapted by David Leite. With five stars and nearly 15,000 reviews, this may just be the platonic ideal of a chocolate chip cookie. But as with any popular recipe, there are endless possible twists. Is it worth it to chill the dough or use different types of flours? How do variations suggested in the comments hold up? Vaughn investigates.
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Crisco, ultimate chocolate chip cookie recipe
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The Ultimate Chocolate Chip Cookie!
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During my high school summers, I worked in a kitchen and made hundreds of chocolate chip cookies. Ever since I've been perfecting the recipe for the ultimate chocolate chip cookie. I'm so happy I can finally share it with you all so you can make them too!
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INGREDIENTS
- 1 1/2 cups unsalted butter
- 1 1/2 cups white granulated sugar
- 1 1/2 cups brown sugar, lightly packed
- 3 large eggs
- 1 tbsp vanilla extract
- 1 1/2 tbsp molasses
- 2 1/2 cups bread flour
- 2 cups all-purpose flour
- 2 tbsp malt powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 1/4 cups semi-sweet chocolate chips
- 1 1/4 cups milk chocolate chips
INSTRUCTIONS
In a bowl of an electric mixer, combine butter and sugars. Beat until light and fluffy, 3-5 minutes.
Scrape down the sides of the bowl and add the eggs one at a time, mixing until incorporated after each addition.
Add the vanilla and molasses, and mix until incorporated.
Scrape the sides of the bowl and add the flours, malt powder, salt, and baking soda. Mix slowly at first and then mix to incorporate, 2 minutes.
Add the chocolate chips and mix briefly or mix in by hand. Cover the dough and place it in the refrigerator for 24 hours.
Preheat oven to 350°F. Using a #40 cookie scoop (0.875 oz or 1.75 tbsp), place cookies on parchment-lined baking sheets. Bake until the edges are golden brown and the cookies are slightly domed, 12-14 minutes. Remove from oven and cool on a pan for 5 minutes. Then finish cooling on a cooling rack.
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Ultimate Chocolate Chip Cookies | Betty Crocker Recipe
With a name like Ultimate Chocolate Chip Cookies, you know this recipe is going to deliver some big flavor.
Recipe: