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
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.
Step 8
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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.
