If you're on the hunt for the perfect chewy chocolate chip cookie recipe, look no further! This easy-to-follow guide crafted by the culinary enthusiast John Kanell delivers classic cookies with crisp edges, a soft center, and melting pockets of chocolate in every bite. Whether you want to bake them fresh right away or prep dough for later, this recipe covers it all. Let’s dive into a baking adventure that will make your kitchen smell irresistible and your taste buds dance with joy.
Essential Ingredients for the Perfect Cookie Dough
Start by combining 2½ cups (300 grams) of all-purpose flour in a large bowl. For those who prefer an even chewier cookie, swapping in about a cup of bread flour is a great tip since its higher protein content enhances chewiness.
Next, add ¾ teaspoon of baking soda to help the cookies puff up beautifully. Don’t forget a pinch of contrast with ¾ teaspoon of salt, which balances the sweetness and brings out the rich flavors.
Fun fact: chocolate chip cookies were invented in 1938 by Ruth Wakefield at the Toll House Inn — hence the name “Toll House cookies.” Thanks to Ruth, cookie lovers everywhere have a timeless treat to enjoy!
Mixing Butter and Sugars for Richness and Flavor
Butter is the heart of these cookies. Use 1 cup (226 grams) of unsalted, room temperature butter that’s soft enough to press your finger into easily but not melted. If your butter is too firm, soften it gently in the microwave at half power for a few seconds.
Into the mixer goes the butter, followed by ¾ cup (165 grams) of light brown sugar and ½ cup (100 grams) of granulated sugar. Brown sugar adds moisture and a lovely caramel note thanks to its molasses content, while granulated sugar helps control spread and crisp the edges.
Beat these together on medium speed for about five minutes until light and fluffy. Scrape down the bowl once or twice to ensure everything blends perfectly.
Tips for Customizing Texture and Flavor
Want soft chocolate chip cookies with a bakery-style texture? Add 2 tablespoons of cornstarch to the dry ingredients. It’s a secret trick that adds softness and tenderness.
For an extra flavor boost, try substituting some or all of the butter with browned butter—a technique where butter is cooked until nutty and golden. This adds rich, toasty notes that elevate the cookies to a new level.
Once your butter and sugar mixture is fluffy, add 1 tablespoon of vanilla extract and 1 large room temperature egg. The egg should be at room temp for the best mixing results, so plan ahead!
Combining Dry Ingredients and Chocolate Chips
With your mixer on low, gradually add the dry flour mixture to the wet ingredients. Be careful not to overmix here—overmixing flour can make your cookies tough instead of soft and chewy.
Once the dough looks almost combined with some streaks of flour still visible, it’s time to add the star of the show: chocolate chips. Use 1½ cups (270 grams) of semi-sweet chocolate chips, but feel free to swap in chocolate chunks, bittersweet chocolate, or even M&Ms and nuts to personalize your cookies.
Stir the mix-ins in by hand to avoid overworking the dough. This final gentle mix ensures perfect texture and evenly distributed chocolate.
Shaping, Chilling, and Baking Your Cookies
Use a 1½ tablespoon scoop to portion your dough onto baking sheets. If you prefer larger, bakery-style cookies, a ¼ cup scoop works well but will require a longer bake time.
Chilling the dough for at least an hour (or up to three days) in the fridge is highly recommended. This step hydrates the flour, enhances flavor, improves texture, and prevents cookies from spreading too much during baking.
When ready, preheat your oven to 350°F (175°C). For an extra touch, add a few chocolate chips on top of each cookie and sprinkle with flaked sea salt for a delightful salty crunch that balances the sweetness.
Baking Time and Storage Tips
Bake chilled dough for 13 to 15 minutes, or if baking immediately, 12 to 14 minutes. For gooey, slightly underdone cookies (which is a favorite for many), aim for the shorter baking time.
Once baked, these cookies will have a perfect crunch on the outside and a soft, gooey center loaded with chocolate. They’re irresistible fresh out of the oven but can be stored in an airtight container for up to five days if you have any leftovers (though they probably won’t last that long!).
Whether you're a seasoned baker or just starting out, this chewy chocolate chip cookie recipe is a fantastic addition to your cooking repertoire. Perfect for sharing or indulging solo, they’re a guaranteed crowd-pleaser.
Ready to bake? These cookies make every moment in the kitchen a celebration of cooking, recipes, and bon appétit.
This article was created from the video Chewy Chocolate Chip Cookies Recipe with the help of AI.
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