Crispy and Chewy Chocolate Chip Cookies
These crispy and chewy chocolate chip cookies offer the perfect balance of texture, making them a classic treat that evokes nostalgia and joy.
Ingredients
Cookie Base
- 1 cup Unsalted butter, softened Ensure butter is at room temperature
- 3/4 cup Brown sugar, packed Provides moisture and chewiness
- 3/4 cup Granulated sugar Contributes to crispiness
- 2 large Eggs Binds ingredients and adds richness
- 1 teaspoon Vanilla extract Enhances flavor
- 2 1/4 cups All-purpose flour Provides structure
- 1 teaspoon Baking soda Leavening agent
- 1/2 teaspoon Salt Enhances sweetness
- 2 cups Chocolate chips Semi-sweet or dark varieties recommended
Instructions
Preparation
- Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) and line two large baking sheets with parchment paper.
- In a stand mixer, cream together the softened unsalted butter, brown sugar, and granulated sugar on medium-high speed for about three minutes until light and fluffy.
- Lower the mixer’s speed and add the eggs one at a time, then mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture on low speed until just combined. Avoid overmixing.
- Fold in the chocolate chips using a silicone spatula until evenly distributed.
- Using a kitchen scale, measure out approximately 30g of dough per cookie and roll them into spheres. Place them about 5 centimeters apart on the prepared baking sheets.
Baking
- Bake in the preheated oven for 10 to 12 minutes. Look for golden edges and slightly puffy centers.
- Allow the cookies to cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.
Notes
For a chewy texture, consider adding an extra egg yolk or using more brown sugar than granulated sugar. To elevate your cookies, try mixing different types of chocolate chips or adding a sprinkle of sea salt before baking.