The greatest traditional, chewy chocolate chip cookies have a few tricks up their sleeves. First, choose a combination of milk, semisweet, and dark chocolate chunks rather than using chips. The second is to allow the dough to rest for at least an entire night for a richer, toffee-like flavor. Finally, use an ice cream scooper to consistently get cookies of the same size. That’s all, then! These minor adjustments produce a cookie that is soft and gooey inside and textured on the outside. absolutely ideal
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 HOUR 5 minutes
Ingredients:
- 4 oz dark chocolate chunk
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 tsp salt
- ½ cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- ½ tsp baking soda
- 4 oz semi-sweet chocolate chunks
Instructions:
- The sugars, salt, and butter should all be combined in a large basin and whisked until a smooth paste develops.
- Add the egg and vanilla and continue beating until thin ribbons start to form on the whisk and drop them back into the mixture.
- Add the baking soda and flour, and 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).
- The dough should chill for at least 30 minutes after the chocolate pieces have been added. Refrigerate the dough for an entire night to give it a flavor and color more akin to toffee. The flavor of the dough will get more nuanced the longer it rests.
- Oven should be heated to 350°F (180°C). Use parchment paper to cover a baking sheet.
- Using an ice cream scoop, portion the dough onto a baking sheet fitted with parchment paper, leaving at least 4 inches (10 cm) between cookies and 2 inches (5 cm) between cookies and the pan’s corners to allow for equal spreading.
- Bake for 12 to 15 minutes, or until just beginning to brown around the edges.
- Prior to serve, complete cooling.
- Enjoy!
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