Chewy Chocolate Chip Cookies
25 - 26 cookies
Ingredients
- 119 grams all-purpose flour
- 45 grams whole wheat flour
- ¼ teaspoon plus 1/8 teaspoon baking soda
- 1 stick unsalted butter (8 tablespoons)(at room temperature, cut into chunks)
- 100 grams sugar
- 75 grams light brown sugar
- ½ teaspoon plus 1/8 teaspoon kosher salt
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 5 ounces semisweet chocolate chips or coarsely chopped chocolate
Instructions
- In a medium bowl, whisk together both flours, and baking soda.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter, both sugars, and salt together on medium speed until smooth, about 3 minutes. Add the egg and beat for 1 minute. Add vanilla extract and beat for another minute. With the mixer off, add the flour mixture all at once. Mix on low speed until the dough comes together and the flour has disappeared. With a wooden spoon, mix in the chocolate chips. Transfer the dough to a plastic wrap and wrap into a disk. Chill in the fridge for at least 1 hour (or up to 3 days).
- Scoop a heaping tablespoon of the dough onto one hand, and roll the dough into a ball. Put the dough on a large plate or small baking sheet lined with parchment paper. Chill the cookie doughs in the fridge uncover for 15 minutes or so.
- Preheat the oven to 375˚F (190˚C). Arrange racks in lower and upper thirds of the oven. Line 2 baking sheets with parchment papers.
- Transfer cookie doughs on the prepared baking sheet, and space the dough apart for about 2 inches. Repeat with the rest of the dough.
- Bake in the oven for about 10 – 12 minutes, rotating the baking sheets top to bottom and front to back after 6 minutes. Bake until the cookies are light golden brown and the edges look just set. Transfer the baking sheets to counter and let the cookies rest on the sheets for at least 5 minutes. Transfer the cookies to racks and cool. Serve and enjoy. They taste even chewier and better the next day.
Notes
- I like to use a blend of chocolate chips & chopped chocolate. I like the look of melted chocolate all over the cookies (not in these pictures), and chopped chocolate does that really well. Also, add a piece or two chopped chocolate/chocolate chips on top. That will make the chocolate more visible at the end.
- The cookie dough spread a lot when baking. Make sure to give at least 2-inch spaces in between.
- The cookie dough can be made 2 days ahead and keep in the fridge.
- For storage, after the cookies are cooled completely, place them in an airtight container. They can be kept for 5 days at room temperature. The cookies can also be wrap airtight and freeze for up to 2 months.
- The original recipe include 1/8 teaspoon of ground nutmeg and 1/8 teaspoon of ground coriander. I took them out because all I want is the classic flavor of regular chocolate chip cookies. You can add them back if you prefer something a little unique.