Perfect, traditional, chewy chocolate chip cookies include a few special ingredients and techniques. Don’t use chips; instead, combine milk, semisweet, and dark chocolate chunks. For a more nuanced, toffee-like flavour, the second step is to let the dough rest for an extra day or two. Lastly, if you want perfectly uniform cookies every time, use an ice cream scoop. Finally, the end! These alterations produce a cookie with a chewy exterior and a mushy, gooey within. Yes, that works perfectly!
Whisk together the sugars, salt, and butter in a large mixing basin until a paste forms with no lumps.
Whisk in the egg and vanilla extract until light ribbons form on the whisk and linger for a few seconds before dropping back into the mixture.
Sift in the flour and baking soda, then fold in the remaining ingredients with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
Chill the dough for at least 30 minutes after folding in the chocolate bits. Chill the dough overnight for a more intense toffee-like flavour and richer colour. The longer the dough sits, the more nuanced the flavour becomes.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Using parchment paper, line a baking sheet.
Scoop the dough with an ice cream scoop onto a baking sheet lined with parchment paper, allowing at least 4 inches (10 cm) between cookies and 2 inches (5 cm) from the pan's corners to allow the cookies to spread evenly.
Bake for 12-15 minutes, or until the edges are just starting to brown.
Allow to cool completely before serving.
Enjoy!
Ingredients
Directions
Whisk together the sugars, salt, and butter in a large mixing basin until a paste forms with no lumps.
Whisk in the egg and vanilla extract until light ribbons form on the whisk and linger for a few seconds before dropping back into the mixture.
Sift in the flour and baking soda, then fold in the remaining ingredients with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
Chill the dough for at least 30 minutes after folding in the chocolate bits. Chill the dough overnight for a more intense toffee-like flavour and richer colour. The longer the dough sits, the more nuanced the flavour becomes.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Using parchment paper, line a baking sheet.
Scoop the dough with an ice cream scoop onto a baking sheet lined with parchment paper, allowing at least 4 inches (10 cm) between cookies and 2 inches (5 cm) from the pan's corners to allow the cookies to spread evenly.
Bake for 12-15 minutes, or until the edges are just starting to brown.
Allow to cool completely before serving.
Enjoy!
Conclusion
In a word, yes. After the dough has chilled, I will occasionally roll it into balls and store it in a large freezer bag with a zip top. After that, I throw them in the oven cold and leave them there for a whole minute more. This will allow you to bake a few cookies whenever the urge strikes. (It’s difficult to resist the urge to indulge in a warm, gooey chocolate chip cookie.)