Alexis's Brown Sugar Chocolate Chip Half Batch
These are big, buttery tasting, thin cookies that don't rely heavily on chocolate chips. For best results, weigh the ingredients. I've put the weights in grams and oz -- weight oz, not fluid oz.
Servings 25 cookies
Cost 5
Ingredients
- ½ pound unsalted butter, softened (228 grams) (8 oz)
- 1 ½ cups not-too-dry brown sugar, packed (310 grams) (11 oz)
- ½ cup granulated sugar (100 grams) (3.5 oz)
- 1 teaspoon vanilla
- 2 large eggs, room temperature (100 grams) (3.5 oz)
- 1 ¾ cups all-purpose flour, King Arthur brand or up to 2 cups (250 grams) (9 oz)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup chocolate chips (128 grams) (4 ½ oz)
- 1 pinch sea salt on top of every cookie (optional)
Instructions
- In the bowl of a stand mixer using the paddle attachment, beat the butter until creamy and smooth (not light and fluffy).
- Add both sugars and beat just until "smooth". Add room temp eggs one at a time beating on medium speed just until each egg is incorporated. Another option is to beat them in by hand. You don't want to overbeat the eggs because they hold a lot of air and too much air will cause the cookies to rise and drop too fast. So don't overbeat the eggs.
- Whisk together the flour, baking soda and salt and add to the bowl. Mix on low speed with the paddle, scraping bowl as needed, to make a soft dough. Stir in the chocolate chips.
- Using a quarter cup measure as your scoop or a generous Oxo medium size scoop, scoop the dough out onto a large ungreased baking sheet. Each cookie should weigh about 1.6 oz.
- If you'd like to chill the dough instead of baking right away, scoop the dough balls onto dinner plates or small trays lined with plastic wrap, then cover and chill.
- Let the dough sit on the trays while the oven preheats, and make sure you've put enough space (about 3 ½ inches) between the dough rounds to allow for some spread.
- Bake the cookies for 10 to 12 minutes at 375F, rotating pan halfway through. Let cool on the baking sheets for 3 to 5 minutes, then carefully scrape up and onto a cooling rack to cool completely. Sprinkle with sea salt if desired.
Notes
If baking the cookies with cold dough, bring it to room temperature so that it will bake evenly.