Description
Indulge in the ultimate homemade chocolate chip cookie experience. These cookies boast a perfect balance of chewy edges and soft, gooey centers, loaded with rich chocolate and a hint of salt to enhance the sweetness.
Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt (plus flaky salt for topping)
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed brown sugar (preferably dark)
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 1/2 to 2 cups chocolate chips or chopped chocolate (dark, milk, or mix)
- Optional: 1/2 cup chopped walnuts or pecans
Preparation:
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
Step 2: Make Wet Base
In a large bowl, combine the melted butter, packed brown sugar, and granulated sugar. Mix until the mixture is smooth and glossy.
Step 3: Add Egg
Add the whole egg, then the egg yolk to the sugar mixture. Mix until the batter is creamy and well combined.
Step 4: Add Vanilla
Stir in the vanilla extract, incorporating it evenly into the wet ingredients.
Step 5: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few streaks of flour are okay at this stage.
Step 6: Fold In Chocolate and Nuts
Fold in the chocolate chips or chopped chocolate and optional nuts (if using) until they are evenly distributed throughout the dough.
Step 7: Chill the Dough (Optional but Recommended)
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 24–48 hours. Chilling the dough allows the flavors to meld and results in thicker, chewier cookies.
Step 8: Preheat & Shape
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 9: Scoop Dough
Scoop the dough into 2–3 tablespoon-sized balls using a cookie scoop or your hands. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 10: Add Chocolate Pieces (Optional)
Optional: Press a few extra chocolate pieces on top of each dough ball for a visually appealing “bakery” look.
Step 11: Bake
Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft and slightly underbaked.
Step 12: Add Salt
Immediately sprinkle the baked cookies with a bit of flaky sea salt (like Maldon) while they are still warm.
Step 13: Cool
Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Recipe
- Perfect Texture: Achieve that coveted balance of crispy edges and a soft, chewy center.
- Rich Flavor: The combination of melted butter, brown sugar, and high-quality chocolate creates an irresistible depth of flavor.
- Customizable: Easily adapt the recipe to your preferences by using different types of chocolate or adding nuts.
- Make-Ahead Friendly: The dough can be made ahead and chilled for several days, allowing you to bake fresh cookies whenever the craving strikes.
Serving Suggestions:
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream.
- Enjoy as an afternoon treat or a delightful dessert after dinner.
- Pack them in a lunchbox for a sweet surprise.
Tips:
- Use Chopped Chocolate: For the best results, use chopped chocolate instead of chocolate chips. The irregular shapes create gooey pools and melty centers.
- Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too thin and developing a deeper flavor.
- Don’t Overbake: Overbaking will result in dry, crumbly cookies. Remove them from the oven when the edges are golden brown and the centers are still slightly soft.
- Use Quality Ingredients: Opt for high-quality butter, vanilla extract, and chocolate for the best-tasting cookies.
- Melted Butter is Key: The melted butter contributes to the chewy texture of the cookies.
Preparation Time: 20 minutes Cook Time: 10-12 minutes Total Time: 30-32 minutes (plus chilling time)
Nutrition Information: (per cookie, approximate)
- Calories: 250-300
- Protein: 3g
- Sodium: 150mg
Conclusion
These chocolate chip cookies are a timeless classic that will impress everyone. With their perfect texture and rich flavor, they are guaranteed to become a new favorite.
Questions and Answers About This Recipe
Q1: Can I use salted butter instead of unsalted butter?
A1: While you can use salted butter, it’s best to use unsalted butter and control the amount of salt added to the recipe. If using salted butter, reduce the amount of salt in the recipe by 1/4 teaspoon.
Q2: Can I freeze the cookie dough?
A2: Yes, you can freeze the cookie dough for up to 2-3 months. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
Q3: What if I don’t have brown sugar?
A3: If you don’t have brown sugar, you can make your own by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. Mix well until the molasses is evenly distributed.
Q4: Can I use a different type of flour?
A4: All-purpose flour is recommended for this recipe. However, you can experiment with other types of flour, such as whole wheat flour or gluten-free flour blends. Keep in mind that using different flours may affect the texture and taste of the cookies.
Q5: Why are my cookies flat?
A5: Flat cookies can be caused by several factors, such as using too much butter, not chilling the dough, or using an oven that is not hot enough. Make sure to use the correct amount of butter, chill the dough for at least 30 minutes, and ensure that your oven is properly preheated.
