Adapted from Canal House Cooks Every Day
Notes: For best results, make this batter and store it in the fridge at least 24 hours prior to baking and up to 1 week in advance.
I like to weigh (so anal, sorry) my cookie balls before baking and find that 1 oz (28 g) is a nice size for these cookies.
Also, if you like thick-and-chewy chocolate chip cookies, try these.
- 10 ounces room temperature high-fat butter, such as Kerrygold
- 1¼ cups (298 g) dark brown sugar
- ¾ cup (149g) granulated sugar
- 1 tablespoon vanilla bean paste or extract
- 2 teaspoons kosher salt*
- 2 large eggs
- 1¾ cups plus 2 tablespoons (265g) all-purpose ﬂour
- 1 teaspoon baking soda
- 8 ounces chocolate chips
*It seems like a lot, but go for it…I even use salted butter, and the cookies are not too salty.
- Line baking sheets with parchment paper. Combine the butter, brown sugar, granulated sugar, vanilla bean paste, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes.
- Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl.
- Remove the bowl from the mixer. Portion the dough into balls weighing about 1 oz (28 g) each. For best results, store the dough balls in the fridge for at least 24 hours prior to baking and up to 1 week in advance.
- Preheat the oven to 350ºF. Once heated, place the balls, about 4 inches apart, onto the parchment-lined baking sheets. Bake until golden brown, 10–11 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Cookie
- Method: Oven
- Cuisine: American
Keywords: thin, chewy, chocolate, chip, cookies, dessert