Chewy Chocolate Chip Cookies
Thin, crunchy, chewy and soft chocolate chip cookies
These cookies deliver the perfect texture contrast—crispy edges with a chewy center and gooey chocolate throughout.
Equipment
Ingredients
Dough
salted butter (melted)
113 g
dark brown sugar
140 g
white sugar
70 g
egg yolk
1 piece
heavy cream
15 g
vanilla paste
5 g
all purpose flour
140 g
salt
1 g
baking soda
2 g
bittersweet chocolate (chopped)
140 g
Instructions
Prepare ingredients
Measure all ingredients and chop the bittersweet chocolate into small pieces.
Mix wet ingredients
Combine melted butter with dark brown sugar and white sugar until smooth.
Add egg yolk and cream
Mix in the egg yolk, heavy cream, and vanilla paste until well combined.
Mix dry ingredients
In a separate bowl, whisk together flour, salt, and baking soda.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Add chocolate chunks
Fold in the chopped bittersweet chocolate pieces until evenly distributed.
Portion the dough
Scoop dough into 12 equal portions and place on a baking sheet lined with parchment paper.
Chill the dough
Refrigerate the portioned cookies for 30 minutes to develop flavor and prevent spreading.
Bake the cookies
Bake at 175°C for 10-12 minutes until edges are golden but centers remain soft.
Cool the cookies
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked directly from frozen, adding 2-3 minutes to baking time.
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