Double Chocolate Chip Cookies
Crispy edges, ultra-soft centers
These chocolate chip cookies deliver the perfect contrast: delightfully crispy edges that give way to a cloud-soft, melt-in-your-mouth center.
Equipment
Ingredients
Dry Ingredients
all-purpose flour
280 g
baking soda
5 g
salt
3 g
granulated sugar
100 g
brown sugar
150 g
Wet Ingredients
unsalted butter (room_temperature)
115 g
large egg
1 piece
vanilla extract
5 ml
Mix-ins
semi-sweet chocolate chips
200 g
Instructions
Preheat oven
Preheat oven to 190°C and line baking sheets with parchment paper.
Mix dry ingredients
Whisk together flour, baking soda, and salt in a medium bowl.
Cream butter and sugars
Beat butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Beat in egg and vanilla extract until combined.
Combine wet and dry
Gradually mix dry ingredients into wet mixture until just combined.
Add chocolate chips
Fold in chocolate chips until evenly distributed.
Scoop and bake
Scoop dough onto prepared sheets and bake for 10-12 minutes until edges are golden.
Cool cookies
Cool on baking sheet for 5 minutes, then transfer to wire rack.
Original recipe
Storage
Store in airtight container at room temperature for up to 5 days. Freeze dough balls for fresh cookies anytime.
Notes
• For extra soft centers, slightly underbake and let rest on hot sheet
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