Crispy and Chewy Chocolate Chip Cookies
Crispy and Chewy Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- 2 chocolate bars, large, such as Tony's Chocolonely or Hershey's Symphony
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter, brown sugar, and granulated white sugar. Cream them together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the large egg and vanilla extract to the creamed mixture. Beat on medium speed until these ingredients are fully incorporated and the mixture is smooth, about 1 minute.
⏱️ 1 min
- 4
Stir in the salt and baking soda. Mix briefly on low speed, just until combined.
⏱️ 1 min
- 5
Gradually add the all-purpose flour to the wet ingredients. Mix on low speed just until the flour is nearly combined into the dough, taking care not to overmix. The dough should still look a bit shaggy.
⏱️ 2 min
- 6
Using a large, heavy knife (like a cleaver), finely chop the chocolate bars into irregular chunks. Add the chopped chocolate to the cookie dough and mix on low speed until just distributed.
⏱️ 5 min
- 7
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min
- 8
Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven and desired crispness.
⏱️ 12 min•🌡️ 375
- 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy and Chewy Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- 2 chocolate bars, large, such as Tony's Chocolonely or Hershey's Symphony
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter, brown sugar, and granulated white sugar. Cream them together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the large egg and vanilla extract to the creamed mixture. Beat on medium speed until these ingredients are fully incorporated and the mixture is smooth, about 1 minute.
⏱️ 1 min - 4
Stir in the salt and baking soda. Mix briefly on low speed, just until combined.
⏱️ 1 min - 5
Gradually add the all-purpose flour to the wet ingredients. Mix on low speed just until the flour is nearly combined into the dough, taking care not to overmix. The dough should still look a bit shaggy.
⏱️ 2 min - 6
Using a large, heavy knife (like a cleaver), finely chop the chocolate bars into irregular chunks. Add the chopped chocolate to the cookie dough and mix on low speed until just distributed.
⏱️ 5 min - 7
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min - 8
Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven and desired crispness.
⏱️ 12 min•🌡️ 375 - 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min