Soft and Chewy Chocolate Chip Cookie
Just going to start by saying that there's a direct correlation between people who like crispy chocolate chip cookies and fascism. Now that I've laid the facts on the table, let's break down my preferred cookie: the soft and chewy variety. As I've tweaked my recipe over the years, it's become my go-to dessert staple for any occasion, whether it be a party, a sweet-tooth craving or just a bad case of the munchies. I dare to say it's even better than the recipe on the back of the Tollhouse bag.
A combination of milk chocolate chips and chopped dark chocolate is the key as the chips keep their shape, while the dark chocolate shards marble the cookie. Feel free to go all dark or all milk based on your preference, but my fiancé is very adamant about me going easy on the dark chocolate, as to not overpower the flavor of the dough (not that it would stop him from ever eating my cookies).
Finally, the secret to a picture-perfect cookie isn't in the scooping or baking. The trick is to take a small glass bowl, just larger than the cookie, and roll the edges around the cookie to smooth it into a perfect circle immediately after you remove the tray from the oven. Trust me and you'll never have another sad oblong-shaped cookie ever again.
Chocolate Chip Cookies
Yield: 20 cookies
Prep Time: 25 minutes, plus chilling time
Cook Time: 35 minutes
Total Time: 1 hour, plus chilling time
2 cups all-purpose flour
2 teaspoons kosher salt
3/4 teaspoon baking soda
2 sticks unsalted butter, softened
3/4 cup light brown sugar
2/3 cup granulated sugar
2 teaspoons vanilla extract
2 cups milk chocolate chips
One 3-ounce bar dark chocolate, finely chopped
- In a medium bowl, whisk together the flour, salt and baking soda.
- In a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy, 2 minutes. With the motor running, add the eggs, one at a time and scraping the sides of the bowl as needed. Add the vanilla and mix to incorporate.
- Add the dry ingredients and mix slowly until a smooth dough forms. Remove the bowl from the mixer and fold in both chocolates with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours and preferably overnight.
- Preheat the oven to 350° and line 2 sheet pans with parchment paper. Scoop the cookie dough into twenty 1/4-cup balls. Working in 2 batches, bake the cookies, placing 5 cookies on each tray 2 inches apart from each other, until golden brown, about 16 minutes. Let cool slightly, then serve warm.