My Favorite Cozy Chocolate Chip Cookies
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
26 to 28 cookies
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Course
Dessert, Baked Goods
My Favorite Cozy Chocolate Chip Cookies
Description
My Favorite Cozy Chocolate Chip Cookies begin with a dry mixture of flour, baking powder, baking soda, and salt, combined separately from the wet mixture. The wet mix includes melted unsalted butter, two sugars, eggs, and vanilla extract beaten until fluffy. After incorporating the dry ingredients gradually, dark chocolate chunks are folded in. Chilling the dough for at least an hour allows the flavors to meld and dough to firm for better handling. Cookies are scooped and baked at 350°F, producing a soft texture with melted chocolate and a hint of salt from flakes added on top. The combination of melted butter and two sugars provides a rich, chewy base while the chocolate chunks create pockets of intense chocolate throughout.
The cookies can be enjoyed with milk or coffee and work well for casual gatherings or just a cozy treat. The chilling step is important for the final texture, and the use of large flake salt gives a finishing contrast to the sweet cookie. This recipe balances straightforward technique with thoughtful ingredient proportions to yield dependable, flavorful cookies.
Ingredients
Dry Mix:
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Mix:
- 1 cup butter melted and cooled slightly, unsalted
- 1 1/2 cups brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chunks
- salt such as Maldon or Jacobson, large flakes
Instructions
- To a medium bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
- To the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
- In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
- Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Allow to cookies to cool on the baking sheet for 5 minutes and then transfer to a cooling rack (they'll be too fragile to move when they exit the oven). Repeat until you’ve baked all the cookies.
- To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.
User Reviews
Overall Rating
4.7
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