Receta Chewy Chocolate Chip Cookies Recipe
We cannot get enough of these cookies. The recipe makes big cookies with soft chewy centers and crisp, golden brown edges. We use both white and brown sugar. The white sugar adds crispness and the brown lends moisture and makes them chewy. These freeze well, too. Make a couple batches, you won’t regret it.
You May Also Like: For something a little different, try our Chocolate Walnut Cookies.
Chocolate chip cookies recipe – Cookies with soft, chewy centers and crisp edges
These cookies are simple to make. Using a stand mixer makes quick work of it, but there is no reason you couldn’t use a hand mixer. Just like many cookie recipes, they begin with creaming butter and sugar.
Whether it’s a cake recipe, cookie recipe or other sweet, it’s common to read “cream the butter and sugar until light and fluffy.” That’s fine, but what does it actually mean?
What does “cream the butter and sugar” really mean?
That’s always stumped us.
How can butter and sugar actually be anything but heavy?
It wasn’t until a culinary school baking class that I understood what it meant. As it happens, if room temperature butter is beaten with sugar long enough, it will become lighter in color, airy and fluffy.
This takes several minutes — at least 5 minutes with a stand mixer at medium speed and more than that when using a hand mixer.
Given enough time, by beating the butter and sugar until “light and fluffy” it helps give whatever you’re making a little extra lift. Mini air pockets form in the mixture.
Take a look at the image above. The top left shows unmixed butter, brown sugar, granulated sugar and some salt. After about a minute, it looked like the photo in the top right. It’s dark and looks creamy, but like wet sand. Not light and definitely not “fluffy.”
After 3 minutes. we’re looking pretty good — that’s the photo in the bottom left. Here’s where we start to transform from wet, heavy sand to light and fluffy.
Continue another two minutes and you get to the image in the bottom right. See how different it looks? It’s much lighter in color and really does look “fluffy.”
Isn’t that the coolest thing?
The last image is what you’re looking for when making this chocolate chip cookies recipe. From there you add eggs, baking powder, baking soda, flour and, of course, the chocolate chips.
Now, we’re going to say something that may make a few of you turn away and never look back, but you shouldn’t.
For the best cookies, chill the dough.
You see, as cookie batter chills, it improves. Some time in the refrigerator means the flour has a chance to absorb more moisture in the dough from the egg. The dough becomes richer and when the chilled dough bakes it doesn’t spread as much, browns a little more and stays chewier in the middle and crisp around the edges.
Bottom line: Chilled dough makes better cookies.
That’s not to say that you couldn’t bake the cookies straight away. You’ll often find us baking a few immediately to fulfill our cravings then patiently waiting until the following day to bake more.
These keep well, stored in an airtight container, but also freeze very well. Be sure to check the end of the recipe below for how to freeze the dough. You can even bake from frozen.
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Chocolate Chip Cookies Recipe
Prep time
2 hours 20 minutes
Total time
2 hours 35 minutes
These cookies are best made large. The edges become crisp while the middles stay soft and chewy. For the best cookies, refrigerate the cookie dough at least 2 hours and preferably overnight. With time in the refrigerator, the flour has a chance to absorb flavor and moisture from the dough — making even chewier cookies that are rich and deep in flavor. If you can’t wait, the cookies are great made straight away. We usually make two immediately then wait patiently for even better cookies the following day.
Created By: Joanne and Adam Gallagher
Yield: 24 large cookies
Ingredients
- 1 cup (230 g) unsalted butter, room temperature (2 sticks)
- 1/2 cup (100 g) granulated sugar
- 1 1/4 cup (225 g) lightly packed brown sugar
- 1 1/2 teaspoons kosher salt (see note)
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 1/2 cups (350 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups (340 g or 12 oz) semi-sweet chocolate chips
Method
Note: These cookies are best when the dough is chilled at least 2 hours, preferably overnight. You can bake the cookies immediately, however. If baking immediately, heat the oven now to 350 degrees F (177 C) and line two baking sheets with parchment paper.
Prepare Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugars, salt and vanilla extract on medium speed, scraping bowl as needed, for 5 minutes or until mixture is light in color, airy and fluffy. Or, use a hand mixer and beat on medium speed for 8 to 10 minutes.
With mixer on low speed, add eggs, one at a time. Increase to medium speed and beat one more minute. Reduce speed to low then add baking powder and baking soda. Slowly add flour, in thirds, until you no longer see streaks of flour. Mix in chocolate chips.
Refrigerate dough at least two hours and up to three days. The cookies get better the longer they chill.
Bake Cookies
Heat oven to to 350 degrees F (177 C) and line two baking sheets with parchment paper.
Drop 3 tablespoon-mounds of dough or use a large 3-tablespoon cookie scoop. Space 2 to 3 inches apart. Bake 10 to 15 minutes, or until golden . Cool cookies on baking sheet for 5 minutes then transfer to a wire rack and cool completely or until you loose control and eat one warm.
Storing Cookies
If baked, cooled cookies will keep, in an airtight container, at room temperature for 3 days. Keep unbaked dough refrigerated up to 3 days. Freeze unbaked dough up to 3 months. To freeze, drop 3 tablespoon-mounds of dough or use a large 3-tablespoon cookie scoop onto a baking sheet then freeze until hard. Transfer frozen dough mounds to an airtight container or plastic bag then keep in the freezer. You can bake the frozen cookies without thawing, it will just add 3 to 5 extra minutes.
Notes and Tips
Salt is really important in chocolate chip cookies — it brings out lots of flavor and balances the sweetness of the sugars and chocolate. We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
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About the Author
Joanne
I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.
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