Chewy Chocolate Chip Cookies
In the great cookie debate of chewy versus crunchy I will forever be team chewy. I was craving some classic chocolate chip cookies with ooey gooey puddles of chocolate, crisp edges and a wonderfully chewy center so I baked these up last week to share with a few of my neighbors in my building. Once out of the oven I like to finish with a sprinkling of Maldon sea salt in each pool of visible chocolate.
Chewy Chocolate Chip Cookies
Ingredients
2 cups of all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
225 grams unsalted butter, room temperature
3/4 cup caster sugar
3/4 cup brown sugar
1 egg
1 1 /2 teaspoon vanilla
2 cups semisweet chocolate chips ( 1 cup dark chocolate & 1 cup milk chocolate chips also works)
Directions
In a small bowl mix flour, baking soda and salt and set aside.
In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars until light and fluffy on medium speed. (about 3 minutes)
Beat in egg and vanilla until smooth. Stir in flour mixture until just combined. Do not overmix.
Stir in chocolate chips using a wooden spoon.
Cover the bowl with Saran Wrap and place in refrigerator overnight to minimize spreading and maximize best cookie texture. If you can’t wait that long then try to let the dough chill for at least an hour before baking.
Preheat the oven to 350°F (176°C) Roll 1/4 cup of dough into high, round balls with visible chocolate chips on top. Place on baking sheet a few inches apart and bake for 10 minutes.
Once out of the oven transfer to wire rack to let cool for at least 30 minutes. Sprinkle sea salt onto cookies before taking your first bite!
Store cookies in an airtight container to preserve the chewy goodness.
