Description
These cookies are chewy inside and slightly crisp on the outside; delightfully buttery and full of tiny, melty little chips that ensure plenty of chocolate in each bite. This receipe works beautifully at elevations of 5,000 – 10,000 feet.
Ingredients
2 1/2 cups (11 oz) all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (8 oz / 2 sticks) unsalted butter, at room temperature
1/2 cup (4 oz) plus 2 TB granulated sugar
3/4 cup light brown sugar
2 large eggs, at room temperature
1 TB vanilla extract (not imitation)
1 cup (8 oz) mini semi-sweet chocolate chips (or regular size chips, or roughly chopped chocolate)
Instructions
Preheat oven to 325° and set rack in middle of oven. Line a baking sheet with a silicone mat or parchment paper.
Combine flour, baking soda, and salt; set aside. With a hand or stand mixer, cream room-temperature butter and sugars together at med-high speed until very light and fluffy, about 3 minutes. Add eggs one at a time; mix thoroughly after each. Add vanilla, scrape down bowl, and combine.
Add half the flour mixture and mix until mostly combined, then add remaining flour. Stop mixing when the flour is fully incorporated (don’t overbeat; it’ll make your cookies tough). Using a wooden spoon, fold in chocolate chips.
Using a medium cookie scoop, place 2-TB balls of dough on the baking sheet, about 2 inches apart. Bake for 13-15 minutes, until the bottoms are lightly browned and the tops look slightly undone. Remove, let cool on pan for a couple of minutes, then transfer to a cooling rack. Eat at least one while warm to make sure they’re okay (rule in my house is that the cook gets the first hot, oozey one straight from the pan, but feel free to exercise restraint if you must). Once cool, store in an airtight container for up to a week (they start getting a bit dry after a couple days, but they rarely last that long in my house).
Notes
… Bring your butter and eggs to room temperature. Trust. Doing so will ensure that your ingredients can be fully combined and aerated without any cold clumps floating around. Tip: Â to quickly bring eggs to room temperature, submerge them in a glass of warm (not hot) water for about 5 minutes.
… Be sure to use an oven thermometer to make sure you’ve got the right temp. I recently acquired a new oven and impatiently baked a batch of these beauties to break it in, only to have them spread and flop (leading me to lose my damn mind because this recipe always works for me). Turns out my oven was off by about 15 degrees. Please avoid this giant bummer by investing in a $6 oven thermometer.
