Extra-Chewy Chocolate Chip Cookies
42
- Prep Time25 mins
- Total Time45 mins
- Makes28 cookies
Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Nicole Billark.
This recipe from food scientist Jennifer Pallian uses extra brown sugar and has a higher sugar-to-butter ratio. There's also no need to chill the dough before you bake, which—yay!—means faster cookies.
Ingredients
1 cup (227 g) unsalted butter, at 60 to 65F
1 cup (213 g) packed brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 tbsp vanilla
2 1⁄3 cups plus 1 tbsp (312 g) all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 cup (170 g) dark or semi-sweet chocolate chips
Instructions
Position rack in centre of oven, then preheat to 350F. Line two baking sheets with parchment.
Combine butter with sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on low until combined, then increase speed to medium-high. Beat for 5 min, scraping down sides of bowl halfway through. Decrease speed to medium-low. Beat in egg and vanilla until fluffy, 1 min.
Whisk flour with baking soda and salt in a medium bowl. Gradually beat into egg mixture until just combined. Stir in chocolate chips.
Scoop dough and roll into 1 1⁄2-tbsp-sized balls. Arrange on prepared sheets about 3 in. apart.
Bake, one sheet at a time, until edges are golden and centres are just dry, 9 to 11 min. Remove sheet from oven. (If cookies are puffed up in the centre, immediately bang sheet sharply on your counter to deflate them. If desired, use a spoon or the rim of an overturned glass to round out any oblong cookies.) Transfer sheet to a rack to cool for 5 min, then transfer cookies to rack to cool completely. Repeat with remaining dough.
Kitchen tip
The rim of a glass can reshape oblong cookies after baking.