The Best Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies combine the perfect mix of milk and dark chocolate chunks with an overnight chill for complex toffee notes, delivering a crisp exterior and gooey center.
Equipment
Ingredients
Cookie Dough
granulated sugar
100 g
brown sugar, packed
165 g
salt
5 g
unsalted butter, melted (melted)
113 g
large egg
1 piece
vanilla extract
5 ml
all-purpose flour
156 g
baking soda
2.5 g
milk or semi-sweet chocolate chunks
113 g
dark chocolate chunks
113 g
Instructions
Mix sugars, salt and butter
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
Add egg and vanilla
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Incorporate flour and baking soda
Sift in the flour and baking soda, then fold the mixture with a spatula. Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies.
Add chocolate chunks and chill
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Preheat oven and prepare baking sheet
Preheat oven to 180°C. Line a baking sheet with parchment paper.
Portion cookie dough
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.
Bake cookies
Bake for 12-15 minutes, until the edges have started to barely brown.
Cool before serving
Cool completely before serving.
Storage
Store in an airtight container. Frozen cookies can be thawed at room temperature for 30 minutes before serving.
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