I made these using regular unsalted butter and Ghirardelli 60% Chocolate Chips. I used a cup of the chocolate chips and about a cup of walnuts. Really good flavor and the texture is a cross between crispy edges and chewy center. They did not flatten out but stayed fairly thick, which was perfect. I would also favor using half dark and half milk chocolate chips or white chocolate and macadamia nuts. This recipe is definitely a keeper and one that I will be baking often.
Soft and Chewy Chocolate Chip Cookies
The key to these cookies' chewy, gooey appeal is a combination of the bitter chocolate chips and the high-fat butter (look for butters labeled European-style, or indicating 80 percent or more butterfat).
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Credit: MacKenzie Smith
INGREDIENTS
2 ⅛ cups white all-purpose flour½ tsp. kosher salt
½ tsp.baking soda
12 tbsp. unsalted, high-fat or European-style butter
1 cup light brown sugar, packed
½ cup white sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
2 cups dark or bittersweet chocolate chips
INSTRUCTIONS
1. Preheat oven to 325°, with racks set in the middle of the oven.2. In a medium mixing bowl, sift together flour, salt, and baking soda. In a stand mixer, cream together butter and sugars until thoroughly blended. Add egg, egg yolk, and vanilla, and mix to incorporate. Add dry ingredients to the bowl with the wet ingredients and mix until just combined. Gently fold in chocolate chips.
3. Divide dough into 1/4 cup portions; roll into balls, transfer to parchment-lined cookie sheets, about 9 cookies per sheet. Bake for about 15 minutes, rotating the pans halfway through. When fully cooked, the outer edges of the cookies should be golden and slightly crisp, while the middle should still be slightly soft.
Ratings & Reviews (4)
I used regular unsalted butter and Ghiradelli semisweet chips which worked wonderfully. I also chilled the dough before baking, which helps any cookie. I found that the cookies took about 16-17 minutes at 325 degrees and stayed very thick, but still moist inside and crisp outside. Definitely a delicious recipe!
Very easy recipe to follow. I used whole-wheat pastry flour, regular unsalted butter, and Ghiradelli semisweet chips. The recipe made twenty-two cookies and all were devoured by the end of the evening. This recipe is a keeper!
Super easy recipe, made 36 medium size cookies that taste fantastic, will be making this again, next time white choc & cranberries I think ! Just watch the timing, my oven runs hot and they cooked in 10 mins for me. A new fave cookie recipe.
Soft and Chewy Chocolate Chip Cookies
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