Chip’y & Chewey-Ultimate Chocolate Chip Cookies
I don't have a sweet tooth but Julian sure does. His favorite cookie? The ultimate chocolate chip cookie of course! We’re pretty picky when it comes to a good chocolate chip cookie- it has to be moist, dense, chewey and filled with lots of chocolate chips. I mean who really wants a dry, hard, cake’y and flakey cookie?
Got some pro tips on these cookies from Paul @ The Weekend Bakeshop. And, I've tweaked the classic recipe a bit and changed the ratio of the granulated and brown sugar, and added way more chocolate chips (an extra cup from traditional recipes) to make a chewier and more chocolate dense cookie. We also modified the egg ratio. Since yolks cut down water and add more fat, they also alter gluten and aeration which produces a more dense, chewier, and a fudge’ier cookie!
INGREDIENTS
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (room temperature, soft)
1 cup light brown sugar, firmly packed
1/4 cup granulated sugar
2 1/4 tsp vanilla extract
1 large egg + 1 egg yolk
3 cups bittersweet or dark chocolate chips (I used Ghirardelli and prefer dark chocolate chip but you can use semi-sweet or whatever your preference)
Maldon Sea Salt Flakes (these are optional and can sprinkled on top before baking cookies for a salty kick to offset the yummy sugars)
PREPARATION
1. Preheat the oven to 350°F and place shelf to middle of oven.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In another large bowl beat together room temperature butter, brown sugar, and granulated sugar by hand with a whisk or mix on medium speed with hand mixer until yellow and fluffy. I hand whipped these for about 3 minutes.
4. Add the eggs and vanilla, and mix on medium speed for 1 a minute or two continue mixing with spatula by hand for a couple minutes until smooth.
5. Gradually fold in add all of the flour mixture with spatula until all flour is incorporated and mixed. Be sure to scrape down the sides of the bowl of any flour or residual mixture.
6. Add and fold in chocolate chips until evenly distributed. Cover the bowl with plastic wrap and refrigerate dough for 1-2 hours or overnight.
7. Remove the dough from the refrigerator. Using a regular flatware tablespoon scoop up 1 heaping tbs onto a parchment paper–lined baking sheet and spread cookies out leaving about 1 1/2 inches between cookies (cook 6-8 cookies per cookie tray).
8. Bake for about 10-12 minutes until the cookies are lightly browned around the edges and transfer to a wire rack and let cool. Cookies will flatten out and continue to cook so don't worry if they look a tad moist or too convex in shape.