Chewy Chocolate Chip Cookies
Mess Level: Low
Yield: 24 Cookies
Prep Time: 30 min
Cook Time: 14 min
- 1 ½ Cups All-Purpose Flour
- 1 ¼ Cups Bread Flour (You may sub AP flour if needed)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Coarse, Kosher Salt
- 2 Sticks butter, softened
- 2 Eggs
- ½ Cup Granulated Sugar
- 1 ¼ Cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 14 oz bag Dark Chocolate Chips (Or your favorite kind!)
- Preheat the oven to 350 Fahrenheit.
- In the bowl of a stand mixer cream together the butter and sugar with the paddle attachment until it’s light in color, about 2 minutes. Add the eggs and beat them in, then beat in the vanilla.
- In a separate bowl, whisk together the bread and all-purpose flour, baking powder, baking soda, and salt.
- With the mixer off, add the flour mixture in batches, beating in between to incorporate the flour.
- When all the flour is mixed in add the chocolate chips and mix together.
- Scoop the cookie dough onto the baking sheet. These cookies will spread more than most because of the extra brown sugar so I recommend baking no more than six cookies to a standard sized sheet pan.
- Wet your hands and roll the cookie into balls. Press a few extra chocolate chips on the tops for extra presentation if you like.
- Chill the cookies for at least 15 minutes and (covered) up to 72 hours. They bake best when really cold to help keep them from spreading.
- If you want to freeze them, transfer the chilled balls to a sealed container and freeze for up to three weeks.
- Bake for 10-16 minutes until the edges are a very light brown. Let the cookies rest for two minutes to finish setting before transferring them to a cooling rack. Enjoy!
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Ramblings of a Line Cook
Unlike that Tender date you went on these cookies will not disappoint! When hard times hit these cookies are the answer. When October rolls around and you want to bake at all hours of the day while sipping coffee in a cozy sweater, these cookies are the ones.
Do you get a mental image in your head when you read that? Specifically of a woman in her twenties, wearing a beige cardigan with flowing sleeves, her hair in a staggeringly beautiful messy bun, a cup of steaming hot coffee at her lips while her perfectly round cookie dough balls sit in uniform rows waiting for her to put them into the oven? I hate her...
I have insane cookie scoop jealously. I’ve even had to unfollow several Instagram accounts, for the sake of my health, that have the OXO cookie scoop and take these beautiful pictures of perfectly symmetrical cookie balls in even little rows with flaked sea salt on top.
“Why don’t you just buy the cookie scoop Savannah?” You may ask. And that is an excellent question. It’s only $13.99, but like the age-old “Got Milk?” campaign, I never think about it until I need it, like when the time comes to scoop cookies or ball a melon. And so, round and round we go. But perfect looking or not, these are the best friggin cookies I have ever made.
The secret to getting that perfect, chewy texture is the bread flour, although they’re still a top-notch cookie if you only have all-purpose on hand. These cookies also freeze beautifully, and bake up from frozen like you wouldn’t believe!
The flavor of these cookies is the other winner here… A full teaspoon of vanilla and extra brown sugar just make these babies sing. I highly recommend making a batch today. I don’t, however, recommend confusing the “on” switch with the “lock” switch on the stand mixer after adding the flour. Kapoof! Flour explosion… See? The perfect girl in the sweater would never do something like that which is why we probably wouldn’t be friends. These things just happen.
And a side note from Tony: He would not recommend sharing any of the cookies with the neighbors. That builds their expectations, then they want to talk to you all the time and on top of that, you are out several cookies. It’s a lose-lose. 😉
So give these cookies a shot the next time you’re craving a batch (so, now?). You won’t be sorry, they’re oh, so good.