The perfectly chewy cookie has to be dense and rich. This cookie uses a combination of dark brown sugar and white sugar for a crispy crust and chewy center.
Dark Brown Sugar
, lightly packed
Semi-Sweet Chocolate Chips
In a bowl, whisk the
Bread Flour (2 cups)
Baking Soda (1/2 tsp)
Salt (1/8 tsp)
. Set aside.
In a mixing bowl, add the
Dark Brown Sugar (1 cup)
Granulated Sugar (1/4 cup)
Unsalted Butter (3/4 cup)
. Mix until combined.
Beat in the
, yolk, and
Vanilla Extract (1/2 Tbsp)
until combined, scraping down the bowl and beaters as needed.
Add in your dry ingredients and mix on low until combined.
Mix in the
Semi-Sweet Chocolate Chips (2 cups)
until incorporated. Refrigerate the batter for at least an hour.
Preheat your oven to 350 degrees F (180 degrees C).
Using an ice cream scooper or 1/4 cup measuring cup, measure the batter and lay them on a baking tray lined with parchment paper. Space them 2 inches apart.
Bake the cookies for 15-20 minutes.
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Nutrition Per Serving
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