Chewy Chocolate Chip Cookies
I’m pretty particular about a lot of things in my life. Chocolate Chip Cookies are one of those things. I like them to be chewy on the inside, a little crunchy on the outside, a good amount of salt to balance out the sweetness, and a little bit doughy. I’ve worked on this recipe for quite a bit of time - but I think this is the one that hits all of those marks.
This is a straight-forward, classic chocolate chip recipe that is simple, easy and will make you the star of the party. Make sure the butter is room temperature - I like to take mine out in the morning to ensure it’s extra soft. Don’t skip on chilling the dough - it’s what will make the difference. Chilling will allow the butter to stiffen up, and will keep the cookies from getting too flat while baking. Eat them right out of the oven, or at room temperature - there’s no wrong way to eat these. Enjoy!
Ingredients
1 cup granulated sugar
1/2 cup dark brown sugar, packed
1 teaspoon salt
1 stick butter
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
6 ounces bag semi sweet chips or chunks
Flaky sea salt to finish
Recipe
Take out your butter at least 4 hours before you’re ready to make these cookies. Don’t skip this step!
Preheat oven to 350 degrees.
In a separate bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon baking soda and 1 teaspoon salt.
With a mixer, cream together 1 stick of butter, 1/2 cup brown sugar and 1 cup sugar. Cream until fully incorporated and mixture is fluffy.
Once creamed, add in one egg. When egg is mixed in, add 1 teaspoon vanilla extract.
Once vanilla is incorporated, slowly add dry ingredients. add about 1/4 cup of the dry ingredients at a time. Wait until fully incorporated, and continue.
Turn off mixture, and fold in chocolate chips with a spatula. For this recipe, I like to use mini-chocolate chips so the cookies are layered with chocolate.
Once chocolate chips are folded in, chill dough in the refrigerator for at least 30 minutes.
When dough is chilled, use a scooper and form balls around 1 tablespoon in side. Roll between your hands to form a circle. This will ensure your cookies are similar size, and help then crack a bit. This recipe should make about 24 cookies. Place dough on baking sheet with aluminum foil or parchment paper.
Place in oven at 350 degrees for about 10-12 minutes.
Place on cooling rack, and sprinkle with a bit of flaky sea salt.
