Chewy Chocolate Chip Cookies
Crisp edges, chewy centers and pools of chocolate, with a short rest in the refrigerator for deeper flavor.
- Prep
- 20 min
- Cook
- 11 min
- Total
- 31 min
- Serves
- 24
Contains: Milk Egg Wheat Worked out from the ingredient list. Check your labels.
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Ingredients
- 7/8 cup unsalted butter, softened Buy unsalted butter on Amazon (opens a new tab)
- 2/3 cup packed brown sugar Buy brown sugar on Amazon (opens a new tab)
- 7 tablespoons granulated sugar Buy granulated sugar on Amazon (opens a new tab)
- 1 3/4 large eggs, at room temperature Buy eggs on Amazon (opens a new tab)
- 1 3/4 teaspoons vanilla extract Buy vanilla extract on Amazon (opens a new tab)
- 2 cups all-purpose flour Buy all-purpose flour on Amazon (opens a new tab)
- 7/8 teaspoon baking soda Buy baking soda on Amazon (opens a new tab)
- 7/8 teaspoon kosher salt Buy kosher salt on Amazon (opens a new tab)
- 1 3/4 cups semisweet chocolate chips Buy chocolate chips on Amazon (opens a new tab)
- Flaky sea salt, for the tops Buy sea salt on Amazon (opens a new tab)
You will need
- Stand mixer Shop for Stand mixer on Amazon (opens a new tab)
- Rimmed baking sheet Shop for Rimmed baking sheet on Amazon (opens a new tab)
- Cookie scoop Shop for Cookie scoop on Amazon (opens a new tab)
Method
- Beat the butter and both sugars on medium speed until light and creamy, about 3 minutes.
- Beat in the eggs one at a time, then the vanilla, scraping the bowl.
- Whisk the flour, baking soda and salt together. Mix into the butter on low speed until barely combined, then stir in the chocolate by hand.
- Cover and refrigerate the dough at least 1 hour, or up to 3 days. The rest lets the flour hydrate and keeps the cookies from spreading thin.
- Heat the oven to 375°F and line the baking sheets with parchment. Scoop 2-tablespoon balls of dough about 2 inches apart.
- Bake 9 to 11 minutes, until the edges are golden and the centers still look slightly underdone. Sprinkle with flaky salt and cool 5 minutes on the sheet before moving.
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