Crisp at the edges, soft in the middle and loaded with dark chocolate. More brown sugar than white is what keeps these cookies chewy for days.
Chilling the dough for half an hour is the difference between a thick cookie and a flat one, so do not skip it.
Chewy Chocolate Chip Cookies
Thick, chewy cookies with golden edges, soft centers and big pools of dark chocolate. Makes 24.
Course: Dessert, SnackCuisine: AmericanDifficulty: Easy
Servings
24
cookiesPrep time
15
minutesCooking time
12
minutesCalories
235
kcal
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Ingredients
225 g 1 cup unsalted butter, softened
200 g 1 cup light brown sugar
100 g 1/2 cup granulated sugar
2 2 large eggs
2 tsp 2 tsp vanilla extract
340 g 2 3/4 cups all-purpose flour
1 tsp 1 tsp baking soda
1 tsp 1 tsp fine salt
300 g 1 3/4 cups dark chocolate, roughly chopped
Directions
- Beat the butter with both sugars for 3 minutes, until pale and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- Whisk the flour, baking soda and salt in a separate bowl. Fold into the butter mixture until just combined, then fold in the chopped chocolate.
- Cover the bowl and chill the dough for 30 minutes.
- Heat the oven to 180°C (350°F) and line two baking trays with baking paper.
- Scoop the dough into 45 g balls and space them 5 cm apart on the trays.
- Bake for 11 to 13 minutes, until the edges are golden and the centers still look soft.
- Cool on the tray for 5 minutes, then move to a wire rack.Loading gallery media…
Equipment
Stand mixer or hand mixer
Baking trays
Kitchen scale
Notes
- The dough balls freeze well for up to 3 months. Bake from frozen and add 2 minutes.
- Store baked cookies in an airtight container for up to 5 days.
Nutrition Facts
- Serving Size: 1 cookie
- Total number of serves: 24
- Calories: 235kcal
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 150mg
- Carbohydrates: 30g
- Net Carbs: 28.5g
- Fiber: 1.5g
- Sugar: 18g
- Protein: 3g
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