I had a great time baking last night- my sister Allie came over and requested her favorite chocolate chip cookies! Coincidentally, I was craving chocolate chip cookies myself and couldn't wait to dig into a big heaping pile of gooey, chewy, chocolate chip cookies. I've always been partial to a chewy consistency. Everyone's tastes are different and luckily recipes can be altered to get just the right consistency you enjoy.
This recipe in particular is both chewy and crispy... so you get the best of both worlds! Allie raved about it's perfect consistency. At first I was skeptical, not really understanding how this was even possible... I've always had one or the other, but never both in the same bite! I couldn't wait to see for myself what it was all about.
These cookies were just as she described them. They have a slightly crispy initial bite around the perimeter with a soft and chewy center. Perfection!! Luckily I froze half the batter because we couldn't stop eating them. Something about warm chocolate chip cookies are irresistible... with a cold glass of milk of course!
Hope you enjoy these as much as we did!
- We found it difficult to judge when these cookies were done baking. They don't get golden brown like most cookies. We were waiting for them to golden, but they never did and ended up baking them for a few minutes longer than we would have liked. I think the best way to tell these cookies are done is when they appear just cooked through.
- If you don't want to make 3 dozen cookies all at once, make whatever you want and freeze the dough when you're ready to use it. You can either freeze the large ball of dough and defrost when you're ready to make the cookies, or you can roll individual balls of dough, freeze them, and place them on your cookie sheet when you're ready to bake with no preparation necessary!
Start with sifting your flour, baking soda, and salt into a large mixing bowl:
Then melt your butter in the microwave:
And combine your melted butter, brown sugar, and regular granulated sugar in the bowl of an electric mixer:
Mix on medium/high speed for about 15 seconds:
Until your ingredients are combined:
Then add your egg, egg yolk, and vanilla extract:
Mix on medium/high speed until smooth and creamy, about 1 minute:
Then add your sifted dry ingredients:
And mix on medium speed until just combined, about 20 seconds:
Then add your chocolate chips:
And mix by hand until well blended:
Meanwhile, preheat your oven to 325 degrees and grease your cookie sheet:
Then scoop about 1 tablespoon worth of cookie dough. I recommend using a mini ice cream scoop if you have it!
Then roll your dough into a ball for the perfect cookie shape:
Place on your cookie sheet about 1.5 inches in between each ball of dough:
And bake for 10-12 minutes for small cookies or between 15-17 minutes for larger cookies:
Allow your cookies to sit for a few minutes on your baking sheet to cool then transfer to a cooling rack or plate to serve when they're nice and warm!
Eat them while they're warm and gooey!
Crispy and Chewy Chocolate Chip Cookies
Adapted from Smitten Kitchen
Makes: 3 dozen cookies
Prep Time: 25 minutes
Bake Time: 10-12 minutes (for smaller cookies) 15-17 minutes (for larger cookies)
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 egg yolk
1 - 1 1/2 cups semisweet chocolate chips (depending on your desired taste)
Start with sifting your flour, baking soda, and salt into a large mixing bowl. Then melt your butter in the microwave and combine your butter, brown sugar, and granulated sugar in the bowl of an electric mixer. Mix on medium/high speed for about 15 seconds until your ingredients are combined. Then add your egg, egg yolk, and vanilla extract and mix on medium/high speed until smooth and creamy for about 1 minute. Add your sifted dry ingredients and mix on medium speed until just combined for about 20 seconds. Add your chocolate chips and mix by hand until well blended.
Meanwhile, preheat your oven to 325 degrees and grease your cookie sheet. Scoop about 1 tablespoon worth of cookie dough. I recommend using a mini ice cream scoop if you have it! Then roll your dough into a ball for the perfect cookie shape. Place on your cookie sheet about 1.5 inches in between each ball of dough. Bake for 10-12 minutes for small cookies or between 15-17 minutes for larger cookies. Your cookies are done when the edges are very lightly toasted and the center appears just cooked through, but not golden. If you wait for your cookies to brown slightly they will have less of a chewy consistency and more of a crispy bite to it. Allow your cookies to rest for a few minutes on your baking sheet to cool and then transfer to a cooling rack or plate to serve when they're nice and warm!