Extra-Chewy Chocolate Chip Cookies
Servings: 28
Ingredients
- 1 cup unsalted butter, softened to between 60-65ºF
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg cold is fine
- 1 tbsp vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp coarse salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350ºF. Combine butter and sugars in the bowl of a stand mixer. Beat on low until combined, then gradually increase to medium-high (setting 6 on a KitchenAid) and set timer for 5 minutes, pausing once to scrape down sides and bottom of mixer bowl.
- Beat in egg and vanilla extract and beat on medium-low speed until fluffy without any wet streaks, about 1 min. Again, pause to scrape down the bowl.
- BReduce mixer speed to low and incorporate flour mixture to just combine, scraping down mixer bowl again once or twice. Stir in chocolate chips.
- Using 1 ½ tbsp of dough for each cookie, roll into balls. Place about 3 in apart on 2 parchment paper–lined baking sheets. Bake one sheet at a time in centre of oven until edges are golden and centres appear slightly paler but not wet; 9-11 minutes.
- Remove pans from oven. Immediately bang the pan sharply on the counter to deflate cookies them if they’re puffy in the middle. Use a spoon or rim of glass overturned glass to gently re-shape the cookies into perfect circles. and press in a few more chocolate chips if you like.
- Let cool for 5 minutes on the pan before transferring to wire racks to cool completely.