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Soft and Chewy Chocolate Chip Cookies

10 INGREDIENTS • 6 STEPS • 1HR 20MINS

Soft and Chewy Chocolate Chip Cookies

Recipe

4.4

9 ratings
Give these soft and chewy chocolate chip cookies a try with your family. This recipe halves beautifully, too. When I make a half batch, I use two teaspoons of vanilla, and I use a scant teaspoon of kosher salt.
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Give these soft and chewy chocolate chip cookies a try with your family. This recipe halves beautifully, too. When I make a half batch, I use two teaspoons of vanilla, and I use a scant teaspoon of kosher salt.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

1HR 20MINS

Total Time

$2.89

Cost Per Serving

Ingredients

Servings
4
us / metric
Unsalted Butter
300 g
Unsalted Butter
Brown Sugar
330 g
Brown Sugar, lightly packed
Granulated Sugar
200 g
Granulated Sugar
Large Egg
2
Large Eggs
Pure Vanilla Extract
1 Tbsp
Pure Vanilla Extract
Unbleached All-Purpose Flour
470 g
Unbleached All Purpose Flour
Salt
1 tsp
Salt
Baking Soda
1 tsp
Baking Soda
Semi-Sweet Chocolate Chips
340 g
Semi-Sweet Chocolate Chips
or Bittersweet Chocolate Chips
Sea Salt
to taste
Sea Salt
optional

Nutrition Per Serving

VIEW ALL
Calories
1870
Fat
84.5 g
Protein
20.9 g
Carbs
273.5 g
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

Chill the dough balls. The cookies taste even better when baked from dough balls that have been chilled. Keep unbaked balls in an airtight container in the fridge — they’ll last for weeks there. Bake off as you need.

Cooking Instructions

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step 1
Cream Unsalted Butter (300 g), Granulated Sugar (200 g), and Brown Sugar (330 g) together in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Scrape the bowl, beat again on high for one minute. Add the Large Eggs (2) and Pure Vanilla Extract (1 Tbsp) and beat until well blended, about another minute on medium-high speed.
step 2
Whisk Unbleached All Purpose Flour (470 g), Salt (1 tsp), and Baking Soda (1 tsp) together in separate bowl. Add to butter mixture and combine with a spatula or wooden spoon (or very briefly with paddle attachment) until just blended. Add the Semi-Sweet Chocolate Chips (340 g) and stir till combined. The dough will be stiff.
step 3
Portion into 1¾ oz (48 g) sized balls. This is a tedious task, but it makes for beautiful and uniform cookies that bake evenly. Chill the portioned balls for at least one hour, or keep in the fridge for weeks or freeze for months.
step 3 Portion into 1¾ oz (48 g) sized balls. This is a tedious task, but it makes for beautiful and uniform cookies that bake evenly. Chill the portioned balls for at least one hour, or keep in the fridge for weeks or freeze for months.
step 4
Preheat oven to 375 degrees F (190 degrees C).
step 5
Place portioned balls nicely spaced on an ungreased or parchment-lined jelly roll pan. Sprinkle with Sea Salt (to taste), if using. Bake for 11 minutes, rotating the sheet halfway through cooking. Keep a close watch.
step 5 Place portioned balls nicely spaced on an ungreased or parchment-lined jelly roll pan. Sprinkle with Sea Salt (to taste), if using. Bake for 11 minutes, rotating the sheet halfway through cooking. Keep a close watch.
step 6
You want to remove the cookies from the oven when they still look slightly raw—you will think you are removing them too early. The cookies will continue cooking as they sit on the tray out of the oven. Let cookies cool completely on tray before removing.
step 6 You want to remove the cookies from the oven when they still look slightly raw—you will think you are removing them too early. The cookies will continue cooking as they sit on the tray out of the oven. Let cookies cool completely on tray before removing.

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