If you love soft and chewy chocolate chip cookies then this is the recipe you wanna try. Made with everyday ingredients you probably have on hand. The dough does need to be chilled but the end result is definitely worth the wait
Dry ingredients - In a bowl, combine the flour, baking soda, baking powder, and salt. And set aside.
In the bowl of a stand mixer, with the paddle attachment, cream the butter with both brown and white sugar until well combined. Alternatively, you can do this in a bowl with a whisk.Pro tip - Do not overmix the butter and sugar as it can cause the cookies to spread too much which is why I prefer to use a bowl and whisk.
Add the egg and vanilla extract. Followed by the flour mixture. Use a rubber spatula to scrape the bottom of the bowl. Pro tip - All you need to do is combine well so resist the temptation to over mix these cookies otherwise they will spread too much.
Finally, add chocolate chips or chunks and combine well. But do not overmix. Pro tip - Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies delicate.
Cover the bowl with plastic wrap and chill in the refrigerator for 3 hours up to 48 hours. Pro tip - Chilling will prevent these cookies from spreading too much. It also gives the flour time to absorb excess moisture.
Preheat the oven to 356°F / 180°C/ Gas Mark 4. You can line two baking sheets with parchment paper or a silicone mat for easy clean-up. Pro tip - Make sure the oven is well preheated before you bake or the cookies will spread too much.
Use two spoons roll about 3 tablespoon amount of dough into balls. Place the cookie dough balls on a baking sheet making sure to leave enough space for them to spread. Pro tip - these cookies do spread so they need at least about 3 inches of space on all sides per cookie.
Bake in the preheated oven for about 10 minutes. The outside will be lightly golden but the center will still be slightly soft.Pro tip - When baked these cookies do look doughy and underbaked. This is what makes them chewy so DO NOT OVERBAKE!
Let cool for 5 minutes on the baking tray then transfer to a wire rack. The cookies will look puffed when just baked and they will wrinkle on top as they cool. Pro tip - Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.
Soft Butter - while most cookies use room temperature butter to prevent spreading the secret to these cookies is that we want them to spread. So make sure the butter is softer than room temperature (see video)
You can replace 2 tablespoon of flour with cornstarch to make the cookies chewer
Brown sugar - brown sugar gives a soft chewy center while white sugar gives that nice crisp edges.
You can use any chocolate chips you like - semi-sweet or dark. My favorite is to chop up a chocolate bar and add different size chocolate pieces.
Underbaking - these must be underbaked so we can enjoy a soft chewy center. If you overbake they become crisp no soft and chewy
Freeze dough - I love fresh baked cookies, so I freeze the dough, instead of the baked cookies. But you can certainly bake these and freeze the baked cookies as well. I make a double batch and freeze the extras. The best way to freeze the cookie dough is to scoop the cookies on a baking tray. Freeze them for an hour or so then drop the frozen dough balls into a freezer-safe storage bag. I use these silicone freezer bags I love very much.
Freeze cookies - The best way to freeze the baked cookies is to place them between parchment papers in a freezer-safe box. I use my favorite stainless steel storage boxes.
These cookies are an addiction and the cookie dough freezes well so make extra. You can thank me later.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you