These Chocolate Chip Cookies are my favorite. Crispy on the outside and chewy on the inside, melted with chocolate and you will find impossible to resist eating more than one cookie!
If I were to choose only one word to describe these chocolate chip cookies, I would rather say ‘ultimate’. Can I add another word? They are also crispy-edge, chewy-centered and still deep in classic cookie flavored. These cookies got everything a cookie could probably ask for!
CHOCOLATE CHIP COOKIE INGREDIENTS
The basic cookie dough consists of flour, butter, eggs, vanilla extract, salt, sugar and leavener. This recipe calls for super soft and chewy in the center but crispy outside cookies, so I will tell you *whisper* some key secrets by going over the cookie chemistry.
Butter: The melting temperature of butter is low; therefore when we bake, the butter-based cookies are more likely to spread before their structure is set. Cookies made with butter are crispier, that’s why using butter will result in final crispy-edge cookies.
Brown sugar: While granulated white sugar makes cookies more crunchy, brown sugar will attract and absorb the liquid in the dough. The molasses in brown sugar will add moist and slightly acidity, giving the cookies moist and chewiness. So, if we combine both granulated sugar and brown sugar in making cookies at ratio 2 brown sugar : 1 granulated sugar, the result will be the best – chewy, soft and yet crispy.
Baking soda: Baking soda will help leaven the dough, spreading the cookie and also creating soft and fluffy cookies.
Chocolate chips: Should I explain this? For chocolate lovers, the more the better! However, my favorite ratio of chocolate chips to cookies is 1/2 cup of chocolate chips to every one cup of flour. This yields a cookie with a generous amount of chocolate flavor but you can still have the cookie flavor, rather than all-about-chocolate flavored cookies.
TIPS TO MAKING CHEWY CHOCOLATE CHIP COOKIES
- Sift flour to remove any lumps.
- Ingredients should be at room temperature, especially butter and eggs.
- Measure the ingredients correctly. Too much or too little flour will result in unexpected cookies’ texture.
- Chilling time. I highly recommend doing this when you make cookies. Letting the cookie dough chill for at least 30 minutes before baking helps control their spread and improve the cookie’s thickness.
- Using ice cream scoop helps evenly divide the dough into the cookie balls
- Do not over bake. Over baking will lead to cakey cookies which does not sound like a good idea. We should bake until the edges of cookies begin to brown and the center still looks slightly underbaked. In this recipe I bake for 13 minutes and keep in mind, every oven is not the same and we should probably understand our own oven.
More Cookies Recipes:
Soft and Chewy Chocolate Chip Cookies
- 2 cups (260g) all purpose flour leveled
- 3/4 cup (170g/1.5 sticks) unsalted butter
- 1/3 cup (67g) granulated sugar
- 2/3 cup (135g) brown sugar
- 2 large egg room temperature
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170) chocolate chips
- 1 1/2 teaspoon (8ml) vanilla extract
- Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
- In a large bowl of a mixer with paddle attachment, beat butter with granulated sugar and brown sugar on medium speed until creamy and light. Add 2 eggs, one at a time and keep beating until combined. Scrape down the bowl as needed. Add in vanilla and beat until combined.
- In a medium bowl combine flour, baking soda and salt. Add the flour mixture to the butter mixture in 3 times. Mix until incorporated. Fold in chocolate chips. Chill the dough for 30 minutes.
- Use an ice cream scoop to make even balls and place them on the baking sheet (you can make balls from the dough by hand, preferably 2-2.5 inch round balls). Roll the ball with your hand to make it round. Bake immediately for 12-15 minutes. I baked these cookies for around 13 minutes until the edges turn golden and the center is still soft. Allow the cookies to cool on the baking sheet then transfer to a rack to cool completely.
- Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.