Chewy Chocolate Chip Cookies
Indulge in the ultimate comfort treat with Chewy Chocolate Chip Cookies. These perfectly chewy cookies are filled with rich chocolate chips, making them the ideal sweet delight for any occasion. Bake a batch tonight and enjoy a cookie that’s soft on the inside and slightly crisp on the outside!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
Ingredients
- 8½ ounces cake flour
- 8½ ounces bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 10 ounces unsalted butter at room temperature
- 10 ounces light brown sugar
- 8 ounces granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2½ cups semisweet chocolate chips
Instructions
- Start by sifting together the cake flour, bread flour, baking soda, baking powder, and kosher salt in a large bowl. This step is essential for ensuring that the dry ingredients are well combined and aerated, which leads to a lighter cookie.
- In another bowl, cream together the unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is very light, about 5 minutes. This process incorporates air into the mixture, giving your cookies that lovely texture. The mixture should look pale and fluffy.
- Add the egg and the egg yolk one at a time, mixing well after each addition. Follow this with the vanilla extract. Mixing in the eggs gradually ensures that they are fully incorporated into the batter.
- Reduce the mixer speed to low and gradually add the sifted dry ingredients to the wet mixture. Mix until just combined, about 5 to 10 seconds. Over-mixing can lead to tough cookies, so be gentle!
- Using a rubber spatula, fold in the semisweet chocolate chips until evenly distributed throughout the dough. Be careful not to over-mix here as well; you want chunks of chocolate in every bite!
- Next, press plastic wrap against the dough and refrigerate it for at least 2 hours, or up to 24 hours. Chilling the dough helps to develop the flavors and improves the texture of your cookies.
- When you’re ready to bake, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop about 2 ounces of dough and roll it into a rough ball, slightly larger than a golf ball, placing them on the baking sheet with at least 2 inches of space between them. This allows the cookies to spread without merging into each other.
- Bake the cookies in the preheated oven until the edges are light brown and set, but the centers still look pale, about 13 to 16 minutes. The cookies will continue to cook a bit after being removed from the oven.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving that perfect chewy texture. Leftover cookies can be stored in an airtight container at room temperature for up to 3 days or wrapped in plastic wrap, placed in a freezer bag, and frozen for up to 3 months.
Notes
Keep your cookies in an airtight container at room temperature for up to 3 days to maintain freshness. You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze, then transfer to a freezer bag. Enjoy these cookies with a glass of cold milk or a scoop of vanilla ice cream for a delightful dessert. Experiment with different types of chocolate chips or add nuts for extra crunch. Add seasonal spices like cinnamon or nutmeg for a holiday twist.