The Best Chewy Chocolate Chip Cookies
User Reviews
4.6
The Best Chewy Chocolate Chip Cookies
Description
The recipe utilizes a blend of cake flour and bread flour to achieve chewiness with a slight density. Leavening agents include both baking soda and baking powder alongside kosher salt. Butter and sugar are creamed extensively to incorporate air for lighter texture and the mixture of light brown and granulated sugars enhances moisture and caramel notes.
Adding an egg plus an extra yolk contributes to the cookie's richness and chew. Vanilla adds flavor depth. After mixing, the dough is refrigerated for at least two hours to firm up, helping to control spread during baking and improve texture.
Cookies are formed into large 2-ounce balls, baked until edges are lightly browned and centers appear just set but still pale, ensuring a tender and chewy bite. Chocolate chips are folded in for bittersweet bursts throughout the cookie. The recipe allows substitution of all-purpose flour if specialty flours are unavailable, adjusting total flour volume accordingly.
Ingredients
- 8½ ounces cake flour 2 cups minus 2 tablespoons
- 8½ ounces bread flour 1⅔ cups
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 10 ounces unsalted butter 1¼ cups, at room temperature
- 10 ounces light brown sugar 1¼ cups
- 8 ounces granulated sugar 1 cup + 2 tablespoons
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2½ cups semisweet chocolate chips
Instructions
- Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
- Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the egg and the egg yolk one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
- Press plastic wrap against the dough and refrigerate for at least 2 hours, up to 24 hours.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop 2 ounces of dough, roll into a rough ball (it should be a little larger than a golf ball) and place on the baking sheet, leaving at least 2 inches of space between balls of dough. Bake until the edges of the cookies are light brown and set, but the centers still look pale, about 13 to 16 minutes. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Leftover cookies can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 3 months.
Notes
- Nutritional values provided per cookie.
- All-purpose flour can replace the cake and bread flour combination; use 3⅓ cups total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 196mg | 8% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 300IU | 6% |
| Calcium | 37mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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