Update: This may be my all-time favorite recipe for chewy chocolate chip cookies. I make a ton of different cookies, but when it’s time for a bake sale or I have to give cookies as a gift, I go back to these.
Adapted from an old chocolate chip cookie recipe in ( Gourmet, these are large, slightly flat, and have chewy centers and crispy edges. Chilling the dough will give you a slightly thicker and in my opinion, better cookie, but you may also bake the cookies right away. Because I make these so frequently, I’ve learned a few things and have put a lot of notes in the recipe itself. Feel free to email me if you have any questions or problems. It’s always interesting to read the reviews on the original Gourmet recipes because some people think the cookies are awful and others say they are the best cookies ever. I’m in the latter group, obviously!
- 8 tablespoons (114 gams) unsalted butter, melted and completely cool
- 3/4 cup packed light brown sugar (145 grams)
- 1/2 cup granulated sugar (95 grams)
- 1 extra-large egg plus 1 tablespoon of beaten egg** (70 grams)
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
- 3/4 teaspoons salt
- 1 1/2 cups (190 grams) all-purpose flour
- 1 1/2 cup extra dark chocolate chips or bittersweet, use more or less as desired
- Beat together butter and both sugars in a large bowl with an electric mixer at high speed for 1-2minutes. The mixture will become pale and a bit lighter.
- Add egg to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla, baking soda and salt.
- By hand, stir in flour until just blended; stir in chocolate chips.
- Using a VERY generously heaping tablespoon measure, scoop up 14 mounds of dough and arrange on a foil lined plate. Chill until firm (recommended) or bake immediately.
- Preheat oven to 350 degrees F or for crisper edges and softer centers, 375F. Have ready two ungreased or foil lined cookie sheets. You can line them with parchment if you want, but they the cookies will spread less if you use regular foil or just leave the cookie sheets ungreased.
- Arrange dough mounds about 2 ½ inches apart on cookie sheets (7 to a sheet).
- Press down centers just slightly. Bake 1 sheet at a time on center rack for about 12-15 minutes or until edges are browned. Let cookies cool on cookie sheet for about 3 minutes, then transfer cookies to a rack to cool completely.
**Cookies made with chilled dough have a slightly better texture and bake up thicker. I like to bake a few right away, then keep the rest of the dough mounds in a heavy duty zipper bag in the refrigerator or freezer to be baked as needed. You'll probably have to increase the baking time if you are baking cookies that are chilled through and through.
**For crispier edges, bake the cookies at 375 F. and adjust the baking time. A higher temp should give you paler centers and darker edges.
**If you add the sugar to the butter while it is still hot, the hot butter may melt the sugar and you may get shiny cookies (this has happened to me on occasion). If you do add the sugar to the butter while it's hot, the dough will probably require some more chilling.
** The amount of chocolate chips seems really high, but if you like chocolate you should be happy with the results. Even though the dough seems packed with chips, the cookies spread in the oven and the ratio of chips to dough seems pretty reasonable. Also, since these cookies are sweet, I use extra dark (Guittard) chips to offset the sweetness a little. Toasted nuts are always a good addition, too.
**If you use chunks of chocolate rather than chips, be sure to chill the dough. Sometimes chunks of chocolate, depending on the brand, cause the cookies to spread more.
**Using European style butter such as Plugra make the cookies slightly thicker and denser.