Crispy, Chewy Chocolate Chip Cookies

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Ingredients

2 cups (260 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 grams) unsalted butter, melted
1 cup (190 grams) packed brown sugar
1/2 cup (100 grams) granulated sugar
1 tablespoon (15 ml) vanilla extract
1 large egg
1 large egg yolk
2 cups (about 12 ounces) semisweet chocolate chips

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Preparation

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Step 1

Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

Step 2

Sift together the flour, baking soda, and salt; set aside.

Step 3

In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended.

Step 4

Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

Step 5

Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Step 6

Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones in the preheated oven, or until the edges are lightly toasted.

Step 7

Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Chef’s notes

These cookies can be flash frozen and then baked straight from the freezer, adding a few minutes to your baking time, or let them thaw out on a tray for a while.

The recipe has a lower chip-to-dough ratio compared to earlier favorites and is thicker and softer than consummate cookies.

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Crispy, Chewy Chocolate Chip Cookies

Ingredients

Preparation

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Chef’s notes

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