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Soft & Chewy Chocolate Chip Cookies
These are quite possibly the BEST classic Chocolate Chip Cookies with slightly crisp edges but mostly soft and chewy throughout. They have just the right thickness between not too thick and certainly not too thin. They are perfect.
Ingredients
- 2 ¼ cups (320g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (220g) packed dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoon (7ml) pure Bourbon vanilla extract
- ¾ cup (120g) coarsely chopped bittersweet dark chocolate (I also love these bittersweet callets)
- ¾ cup (120g) semisweet chocolate chips (55% cocoa)
Instructions
- Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly.
- Combine soft butter, brown sugar, granulated sugar and vanilla in a large bowl and mix on medium speed for about 2 minutes using a handheld mixer until smooth and a bit fluffy, but still a bit grainy like a damp sandy paste. It shouldn’t be too fluffy or the texture will be less chewy. If mixing by hand, use the “creaming method” with a wide rubber spatula to stir and spread the butter/sugar mixture along the bottom of the bowl until a bit fluffy. If you use a stand mixer. secure the paddle attachment and mix on medium-low speed for 1-2 minutes.
- Add eggs one at a time and mix until well incorporated after each addition. It will take 10-20 seconds per egg.
- Add the flour mixture all at once and fold it in by hand until mostly combined. Some flour should still be visible since you will continue to mix the dough when you add the chocolate. Before all of the flour is incorporated, add the chopped chocolate and chocolate chips and fold them in gently until evenly distributed. The dough will be soft and moist but not sticky. Cover the bowl with plastic wrap or turn the dough out onto a large piece of plastic wrap and wrap well without pressing it down or compacting it.
- Refrigerate for minimum 2 hours or up to 24 hours. Ideally you would refrigerate for 8 hours for best results. Do not skip this step – it's worth the wait.
- When you are ready to bake, preheat your oven to 350°F or 375°F depending on what size and texture you want (read the details in the article above). Line two large cookie sheets with parchment paper.
- Remove dough from fridge about 10 minutes before baking if you’ve chilled the dough for longer than 4 hours so it is easier to work with. Use a 1.35-oz cookie scoop to portion dough into 14 pieces (about 2 oz or 56g each) and roll into smooth balls. Or scoop up 1 ½ to 2-oz mounds of dough and roll into balls in the palm of your hands. Place them onto prepared trays, spacing them about 3 inches apart. Press a few extra chocolate chips on top of each dough ball if desired and bake 6 cookies per baking sheet. Bake for 8-10 minutes at 375°F or 9-12 minutes at 350°F until golden around the edges and lightly golden on top but still very soft in the middle. The cookies will continue to cook and brown as they sit on the hot tray. Transfer the baking sheets to a cooling rack and let cookies sit for 3 minutes on the trays before transferring to a wire rack to finish cooling.
