This Thick Chewy Chocolate Chip Cookie with be your new favorite cookie recipe! A soft cookie with chocolate chips, the best homemade chocolate chip cookies.
Preheat oven to 375°F degrees with the rack in the middle. Line 2 baking sheets with parchment paper.
First, combine 1¾ cup flour and ½ tsp baking soda and whisk to combine, set aside.
In a skillet, melt and then brown for about 2-3 minutes 10 tablespoons of butter. You want a slight golden color, not dark amber color. The butter will start to smell like toffee. Transfer to a heatproof bowl and add the remaining 4 tablespoons of butter. Whisk until the butter is melted.
Add 1/2 cups granulated sugar, 3/4 cups packed dark brown sugar, 1 teaspoon of salt and 2 tsps vanilla extract and whisk until smooth, about 30 seconds. Let the mixture sit for 3 minutes, then whisk it again. Repeat 3 times (if you're in a hurry, you can skip this step).
Next, add 1 egg and 1 egg yolk, one at a time, whisking or mixing after each addition until smooth batter forms.
Now add the flour mixture all at once and mix with a spatula or whisk with mixer just until combined. Then add chocolate chips and nuts (if using) and mix again.
Bake the cookies for about 10-14 minutes. You want the cookies to be golden brown with the edges set, but the middle still soft and puffy. Each oven is different so you will have to figure out for yourself how many minutes exactly (between 10-14) is the perfect chewiness texture for you. I bake mine for 11 minutes.
To freeze:
If you plan to freeze the dough, just scoop the balls of dough onto a baking sheet and freeze. Then transfer to a ziplock bag and keep frozen for up to 2 months.
!To bake frozen cookies:
put frozen cookies on a tray, about 8 per sheet (18x12) and bake for 12-15 minutes.
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