If are on a hunt for chocolate chip cookies that are crispy on the outside and chewy in the middle interwoven with delicious toffee flavor you are in the right place!
CHOCOLATE CHIP COOKIE RECIPE STEP-BY-STEP
This chocolate chip cookies recipe can be easily prepared without a mixer, using a whisk and a spatula. When I was preparing this recipe (hence the process pictures) I was in the midst of frozen shoulder recovery and a handheld mixer was simply a better choice.
WHAT YOU NEED
- Mixing Bowls
- Baking Sheets
- Cookie Scoop
- Spatula, Whisk or handheld mixer
- Unsalted Butter– melted
- Brown Sugar – this recipe uses more brown sugar than granulated, this makes for chewier cookies
- Granulated Sugar
- Vanilla Extract
- One whole egg
- 1 egg yolk – eliminating egg white and using one extra egg yolk boosts the chewiness
- Baking Soda – ensures cookies spread, cookie dough with baking soda takes a little longer to set in the oven, allowing for the lovely spread of the cookie dough. And it contributes to the browning of the cookies.
- Baking Powder – aids in light puffiness
FLOUR, EGGS AND BUTTER
Combine all-purpose flour, baking soda, baking powder and salt (steps 1-3). In this recipe I use both baking soda and baking powder.
Prepare the eggs – this recipe uses one whole egg and one egg yolk. Make sure to use room temperature eggs. Whisk them together (steps 1-2). This is especially useful if you are mixing by hand, without a mixer.
Melt butter and use it right away while it’s still hot (steps 1-2).
PREPARE COOKIE DOUGH
Into a mixing bowl pour hot melted butter, add brown sugar and granulated sugar and beat for about a minute, until combined. Then gradually beat in eggs and Vanilla Extract (steps 1-4).
Then stop the mixing process and let the mixture sit for 5-10 minutes. This allows more sugar to dissolve before baking. And dissolved sugar caramelizes easier creating yummy toffee flavor in the cookies. What’s not to love?!
After the resting period, gradually, in 2 additions, on low speed mix or stir in the flour mixture. Cookie dough will be shiny (steps 5-8).
When it comes to what chocolate to use in chocolate chip cookies. I like to use dark chocolate. I used disks because I love the way they bake in layers, but you can of course, use chocolate chips or chocolate chunks. Yum.
Stir chocolate into the cookie dough.
BAKE CHOCOLATE CHIP COOKIES
At this point your cookie dough is ready and you can bake the cookies. Cookies if made right after you make the dough will spread and they will be mostly flat but still amazing, slightly chewy. See the picture below.
If you want thicker and chewier cookies, you need to allow dough to rest for at least 15 – 30 minutes in the fridge, and up to 2 days.
Use a medium-size cookie scoop to measure even mounts of cookie dough onto a baking sheet lined with parchment. Space out cookie dough about 2 inches apart (steps 1-4).
Bake cookies for 12-14 minutes, until golden brown around the edges, puffy and soft in the middle.
Transfer cookies onto a cooling rack to cool completely. Cooled cookies can be frozen for later.
BAKING SUCCESS TIPS
- Runny Flat Cookies – I recommend letting the cookie dough chill for at least 15 minutes before baking. And mix the dough just until ingredients are combined, overmixing can cause excessive spreading, too.
- Do you want softer cookies? Add 2 teaspoons of corn starch to the flour mix.
- Can I freeze cookie dough? Yes, you can freeze cookie dough. Use a cookie scoop to measure the dough into even portions. Freeze on a baking sheet and then store in a freezer-safe bag or container for up to 3 months. You can bake frozen cookie ball, add about 2 more minutes to the baking time.
- How long do cookies keep? About 10 days, stored at room temperature, in an airtight container.
- Ultimate Troubleshooting Guide via Handle the Heat
FAVORITE COOKIE RECIPES
- Gingersnap Cookies
- Cranberry Pistachio Slice Cookies
- Crunchy Egg White Cookies
- Crinkle Cookies via Natasha’s Kitchen
- Viennese Whirls Recipe
Chocolate Chip Cookies
- 2 cups all-purpose flour (285grams)
- 3/4 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 12 tbsp 1 ½ sticks butter, melted and hot (170 grams)
- ½ cup granulated sugar (100 grams)
- ¾ cup brown sugar, packed (150 grams)
- 1 large egg
- 1 egg yolk
- 1 1/3 cups dark chocolate chips or chocolate disks
- Preheat oven to 3305F /170C
- In a mixing bowl, combine flour (2 cups, 285 grams), baking soda (1 teaspoon), baking powder (1/4 teaspoon) and salt (1/2 teaspoon). Set aside.
- Add granulated sugar (1/2 cup, 100 grams) and brown sugar (3/4 cup, 150 grams) in a mixing bowl. Melt 1½ sticks (170 grams) of unsalted butter.Pour hot melted butter into a mixing bowl with sugars. Beat the sugars and melted butter with a handheld mixer on medium-high speed for 60 seconds until well combined.Then, beat in one whole large egg and one egg yolk. Scrape down the bowl and beat until smooth, about 30 seconds. Allow mixture to rest for 5 minutes.
- Gradually, on low speed or by hand, stir the flour mixture into the rested butter-sugar mixture until combined, about a minute.Stir in chocolate disks or chocolate chips, cover, and allow to rest in the fridge for 15 minutes as the oven preheats.
- Divide dough onto a baking sheet lined with parchment. Use a cookie scoop to drop even amounts of cookie dough onto a baking sheet, about 2 inches apart.
- Bake cookies in a preheated oven at 335F/170C until lightly golden brown, puffy, soft in the middle, with golden brown edges.Transfer cookies onto a cooling rack to cool completely.