Cookie With Recipe! This recipe for chocolate chip cookies yields delicate cookies with golden rims and tender interiors. Serve with a pinch of flaky sea salt on top.
This chocolate chip cookie recipe was initially published on March 24, 2020, when things were odd and unclear in the world. I thought of it as a virtual embrace in the form of my favorite, gooey chocolate center, crisp caramel rims, and warm and comforting chocolate chip cookies. They’ve garnered a lot of admirers since then. See the reviews and comments below to find out why you should make these right now!
I can’t even begin to express how fantastic these are! I followed the recipe to the letter! For the past 30 years, I’ve been cooking chocolate chip cookies. I’ve always wanted them to look like this, but it’s never worked out. Cookie With Recipe! These are the ULTIMATE chocolate chip cookies! Thank you really much! My husband and I ate around a dozen of these right away! So delicious! This is going to be my go-to dish from now on! ❤️❤️❤️ Cookie With Recipe!
Chocolate Chip Cookie With Recipe Ingredients
The ingredients for these Chocolate Chip Cookies are traditional and likely something you already have in your cupboard. Here’s how it works: Cookie With Recipe!
- All-Purpose Flour – Finding a fantastic cookie that required only all-purpose flour, which most of us always have in our cupboard, was one of my main aims while developing this recipe. (Before perfecting the recipe below, my favorite cookie was the notorious David Leit recipe from the New York Times.) I would go out and buy bread flour and cake flour a couple of times a year for the sole purpose of creating David Leit’s cookies, and then I would never touch those flours again until they were much too old and had to be dumped directly in the compost.)
- Baking soda adds a slight lift to the dough, giving the cookies a delicate and sensitive feel. Replace the baking soda every few months (yep, every few months!). A used box of baking soda will not produce the same results as a new box.
- Light Brown Sugar and White Sugar – The equal quantity (measured by weight) of light brown sugar and white sugar is used in these cookies. These two sugars work together to provide a combination of sharp edges and soft centers in the cookies. Cookie With Recipe!
- Unsalted Butter – Using unsalted butter ensures that the salt amount (see below) is correct. If you’re using salted butter, skip the kosher salt in the dough to keep the cookies from becoming overly salty. Don’t forget to remove the butter from the fridge ahead of time. It must be softened while remaining somewhat chilly to the touch. Cookie With Recipe!
- Kosher and flaked sea salt – A pinch of salt in chocolate chip cookies balances and improves the flavor of the sugar and chocolate chips. In the cookie batter, use kosher salt, which has bigger granules than regular table salt. (If you just have table salt, cut the amount specified in the recipe in half to avoid overly salty cookies.) We also enjoy a small sprinkling of flakes of sea salt (I use Maldon) on top of the warm cookies at our place. It’s completely optional, but it adds a hint of additional salt and a small amount of crunch to the cookies.
- You can’t make wonderful chocolate chip cookies without eggs and pure vanilla extract.
- Semisweet Chocolate Chips – The standard, but check below for some more options! Cookie With Recipe!
How to make chocolate chip cookies that are chewy and crispy
- Soften the butter. Before using, make sure the butter is really soft so that it can properly cream with the sugars. Cookie With Recipe!
- Dry ingredients should be combined. Measure out the dry ingredients – flour, baking soda, and salt – with care. (If you have a kitchen scale, use it for the flour, or delicately scoop it out of the bag into a measuring cup so it doesn’t compress.) Cookie With Recipe!
- Cream together the butter and sugars. This is an important stage that should not be overlooked. The butter and sugars should be light, frothy, and extremely pale in color after about 3 minutes.
- Mix in the eggs and vanilla essence. Incorporate the eggs and vanilla extract into the butter-sugar mixture. Keep the mixer on low so that no air gets into the eggs (this might cause the cookies to be flat). Cookie With Recipe!
- Mix in the dry ingredients. Mix in the dry ingredients on low until completely mixed. Avoid overmixing. Cookie With Recipe!
20 minutes in the refrigerator While the oven warms up, chill the dough for 20 minutes. Using slightly cold dough will aid in keeping the centers soft when baking. (Unlike other cookie recipes, they do not need to be refrigerated for more than 20 minutes.)
Bake for 9 to 12 minutes at 350°F. Place a heaping spoonful of cookie dough onto a baking sheet that has been oiled or lined with parchment paper. (These are substantial cookies.)
- Cookies should be deflated. Tap the baking sheet firmly on the kitchen surface. This deflates the cookies, resulting in chewy, soft cores. Cookie With Recipe!
- Allow cooling on the pan. This is a critical stage. When you take the cookies from the pan, they will appear soft in the middle, but allow them to cool for at least 5 minutes before transferring them to a cooling rack.
- Enjoy! Cookie With Recipe!
The “Appropriate” Baking Time
The secret to these cookies’ chewy + crunchy quality is baking them for the appropriate length of time. Examine the cookie’s edges (not the centers). When the rims of the cookies are light golden brown, they are done. The cores will remain pale and delicate. Cookie With Recipe!
Then, and this is critical, allow the cookies to cool for 5 minutes on the sheet pan. The cookies will continue to firm up as they cool, and the surface will turn golden brown. Here’s what they should look like as soon as they come out of the oven. The center is puffy and pallid, Cookie With Recipe, Mini Chocolate Oatmeal Cookies
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Cookie With Recipe
These chocolate chip cookies are crispy on the outside and chewy on the inside, with golden edges and soft, sensitive cores. Serve with a pinch of flaky sea salt on top.
- In a small mixing basin, combine the flour, baking soda, and salt.
- Place aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high for 3 minutes, or until light and creamy (it should resemble fluffy frosting).
- Mix in the eggs and vanilla until equally incorporated, scraping down the bowl as required.
- Mix in the flour mixture all at once on low until barely incorporated (stop mixing as soon as there are no dry spots of flour in the dough – do not overmix).
- Mix in the chocolate chips on low speed until barely incorporated.
- Place the mixing bowl in the refrigerator for 20 minutes while the oven warms up.
- (This is a vital step since the cold dough is essential for the soft cores of the cookies.)
- Preheat the oven to 350°F/177°C.
- Grease a sheet pan lightly or line with a Silpat baking mat or parchment paper.
- To scoop out even pieces of chilled cookie dough, use a tablespoon measuring spoon (as a reference, but make them “heaping” tablespoons with dough rounded over the top).
- (Note: The cookie dough should be approximately the size of a golf ball.) If the cookies are any smaller, they will not spread out evenly.
- Allow the cookies to cool for 5 minutes on the sheet pan before moving them to a cooling rack. (Note: If you move them too soon, they will break apart, but they will firm up as they cool.)
- Cookies can be stored in an airtight jar at room temperature for up to 3 days.
Serving Size 1
- Amount Per Serving
- Calories 253
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 16mg6%
- Sodium 426mg18%
- Potassium 115mg4%
- Total Carbohydrate 49g17%
- Sugars 24g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.