The Best Chewy Chocolate Chip Cookies
Prep Time: 1 hour (15 minutes hands-on)
Notes: I’ve made my share of chocolate chip cookies over the years (and eaten far more than my share), but, for my money, these are the best of the best - soft and chewy and chocolatey and caramely and all around exactly as a chocolate chip cookies should be. This recipe makes about 12 generously sized cookies. But take my advice and double it!
1/2 granulated sugar
3/4 cup brown sugar
1 teaspoon salt
1/2 cup butter
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks (or your preference)
4 oz dark chocolate chips (or your preference)
Prep: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Melt butter
Make batter: In a large bowl, whisk together the granulated sugar, brown sugar, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla. Sift in the flour and baking soda, then fold the mixture with a spatula, taking care not to overmix. Fold in the chocolate chunks and chips. Chill the dough for 30 minutes.*
Bake cookies: Scoop generous spoonfuls of the dough onto the parchment covered baking sheet, leaving at least four inches between the cookies so they can spread evenly. Bake for 12-15 minutes, until the edges turn light brown. Cool before serving.
*If you have time, chill the dough for longer - several hours or even overnight. The longer the dough chills , the more intense the color and toffee flavor will be.