The love for a good cookie is universal, but what the perfect texture is less so! I always get mixed reviews after I try a new recipe because some people want it more cakey, others more gooey and the rest want it crunchy. There are recipes out for there every variety, and every self respecting baker needs to have at least one good one. Although this recipe would fall under the more classic ‘crispy on the edges, gooey in the centre’ type, I think it’s been the most popular one so far. For me the real test is how the cookies keep (if there are any left) and I thought that these retained their consistency pretty well .
This also makes a pretty big batch, so I make however many cookies I want and then store the rest in an air tight container until I need it again. Before scooping out, just leave it on the counter until it has softened. I’ve also used the leftover dough for making a cookie dough brownie, which gives the brownie a really nice nutty flavor (I’ll share the recipe for this at some point) .
Servings: approx. 24-36 cookies
2 sticks (226 grams) unsalted butter
1¼ cups packed light brown sugar
¾ cup granulated sugar
2½ cups all-purpose flour
¾ teaspoon salt, more to sprinkle on top
1 teaspoon baking soda
2 large eggs
2 teaspoon vanilla extract
2 cups chocolate chips
Melt the butter and set aside to cool while you prepare remaining ingredients.
Sift the flour, salt and baking soda together in a medium size mixing bowl; set aside.
- In another mixing bowl, sift together the granulated and brown sugar. If there are any lumpy sugar bits left in the sieve then press them through with the back of a spoon.
- Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms a smooth thick mixture. Scrape down the sides of the bowl with a spatula.
- Whisk in the eggs one at a time until fully mixed in, ensuring to scrape down the sides of the bowl. Mix in the vanilla extract.
- Add the flour mixture into the batter and mix in completely with a spatula. Ensure that there is no flour left on the sides or bottom of the bowl. Then mix in the chocolate chips until they are evenly spread in the batter.
- Preheat the oven to 375ºF. In the meantime, scoop out the cookies on a baking pan and refrigerate for 10 minutes. Before placing in the oven, sprinkle with a pinch of salt. Bake for 10-14 minutes until sides are crisp and top is golden brown.