Print
Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies


  • Author: Alexandra Stafford
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hours 36 minutes
  • Yield: 35 cookies

Description

Source: Fine Cooking 2003

Notes: This recipe halves beautifully, too. When I make a half batch, I use two teaspoons of vanilla, and I use a scant teaspoon of kosher salt.


Ingredients

  • 10¾ oz unsalted butter (1⅓ cups)
  • 10¼ oz (290 g | 1½ cups packed) light brown sugar
  • 7¾ oz (220 g | 1 cup) granulated sugar
  • 2 large eggs
  • 1 T. pure vanilla extract
  • 17 oz (482 g | 3¾ cups) unbleached all-purpose flour
  • 1.5 tsp table salt
  • 1 tsp. baking soda
  • 12 oz (340 g) semisweet or bittersweet chocolate chips (see notes above)
  • nice sea salt for sprinkling, optional

Instructions

  1. Cream butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Scrape the bowl, beat again on high for one minute. Add the eggs and vanilla and beat until well blended, about another minute on medium-high speed. Whisk flour, salt and baking soda together in separate bowl. Add to butter mixture and combine with a spatula or wooden spoon (or very briefly with paddle attachment) until just blended. Add the chocolate chips and stir till combined. The dough will be stiff.
  2. Portion into 1¾ oz (48 g) sized balls. This is a tedious task, but it makes for beautiful and uniform cookies that bake evenly. If you have a digital scale, this is easy; if you have no scale, use a small ice cream scoop or some other uniform measuring device. Chill the portioned balls for at least one hour but ideally at least 24 hours. Keep balls in the fridge for up to a week or freeze for months.
  3. Preheat oven to 375°. Place portioned balls nicely spaced on an ungreased or parchment-lined jelly roll pan. Sprinkle with sea salt if using. Bake for 11 minutes, rotating the sheet halfway through cooking if your oven tends to have hot spots. Keep a close watch. You want to remove the cookies from the oven when they still look slightly raw—you will think you are removing them too early. The cookies will continue cooking as they sit on the tray out of the oven. Let cookies cool completely on tray before removing.

  • Category: Cookie
  • Method: Oven
  • Cuisine: American

Keywords: chocolate, chip, cookie, dessert, sea salt