RECIPE: Chewy Chocolate Chip Cookies
Who doesn’t love a chocolate chip cookie?! It’s the perfect treat for a snack or dessert (or for whenever, really!).
Cat got the recipe for her (and Coco’s) chewy chocolate chip cookies off of Tasty, but she uses a little less flour than the recipe calls for and sprinkles sea salt across the cookies as soon as they come out of the oven. Another thing to note when baking is that you should remove the cookies from the oven when they’re still soft on the inside because they’ll continue to cook even after you take them out.
We’ve added the recipe below for easy access! It makes 12 cookies, so feel free to double up on the ingredients if you want to make a larger batch.
½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely before serving.