Cooking Stars

The Best Chewy Chocolate Chip Cookies



INGREDIENTS:
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ cup sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup butter, melted
  • 4 ounces milk or semisweet chocolate chunks
  • 4 ounces dark chocolate chunks (or your preference)
INSTRUCTIONS:
  • Preheat oven to 350°F/180°C.
  • In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
  • Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies.
  • Fold in the chocolate chunks evenly, 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.
  • Scoop the dough with an ice cream scoop onto a parchment-paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches 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, and enjoy!