– 1 ½ cups all purpose flour – ¾ tsp baking soda – ¼ tsp table salt – ½ cup salted butter*, cold and sliced – ⅔ cups light brown sugar, very tightly packed – 1 large whole egg – 1 large egg yolk – 1 tsp pure vanilla extract – 1 ¼ cup semi sweet chocolate chips , plus extra for topping
Instructions:
1. Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats.
2. In a bowl, add flour, baking soda, and salt. Hand-whisk to combine well. Set aside.
3. In the bowl of a stand mixer, beat the sliced/cold butter with paddle attachment on medium speed, 2 min. Use rubber spatula to scrape down sides of bowl as needed.
4. Add brown sugar and continue beating until smooth, 1 min. Add egg, egg yolk, and vanilla extract. Beat on low speed just until mixture is fully incorporated, scraping down sides.
5. Gently add the flour mixture and mix on low speed just until no flour streaks remain and mixture is combined; don’t over mix.
6. Add chocolate chips and mix on low speed just to incorporate; again, do not over mix. Use rubber spatula to fully scrape down sides/paddle.
7. Form a large dough ball with hands. If dough is somehow too sticky, cover and chill a bit until dough is manageable, 15-30 minutes.
8. Form 1 1/4 inch dough balls and place 2 inches apart on lined baking sheets, keeping remaining dough chilled while in between batches.
9. Bake 8-9 minutes or edges are turning golden and cookies are somewhat puffy. Cookies will still seem under-baked, but will set nicely upon cooling. Don’t over-bake.
10. If desired, gently press in a few extra chocolate chips on tops of hot cookies. Let cookies cool 10 min on baking pan before transferring to wire rack to finish cooling. Cookies must cool to set correctly.
3 Comments
Chocolate gooeyness 11/10
Ingredients:
– 1 ½ cups all purpose flour
– ¾ tsp baking soda
– ¼ tsp table salt
– ½ cup salted butter*, cold and sliced
– ⅔ cups light brown sugar, very tightly packed
– 1 large whole egg
– 1 large egg yolk
– 1 tsp pure vanilla extract
– 1 ¼ cup semi sweet chocolate chips , plus extra for topping
Instructions:
1. Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats.
2. In a bowl, add flour, baking soda, and salt. Hand-whisk to combine well. Set aside.
3. In the bowl of a stand mixer, beat the sliced/cold butter with paddle attachment on medium speed, 2 min. Use rubber spatula to scrape down sides of bowl as needed.
4. Add brown sugar and continue beating until smooth, 1 min. Add egg, egg yolk, and vanilla extract. Beat on low speed just until mixture is fully incorporated, scraping down sides.
5. Gently add the flour mixture and mix on low speed just until no flour streaks remain and mixture is combined; don’t over mix.
6. Add chocolate chips and mix on low speed just to incorporate; again, do not over mix. Use rubber spatula to fully scrape down sides/paddle.
7. Form a large dough ball with hands. If dough is somehow too sticky, cover and chill a bit until dough is manageable, 15-30 minutes.
8. Form 1 1/4 inch dough balls and place 2 inches apart on lined baking sheets, keeping remaining dough chilled while in between batches.
9. Bake 8-9 minutes or edges are turning golden and cookies are somewhat puffy. Cookies will still seem under-baked, but will set nicely upon cooling. Don’t over-bake.
10. If desired, gently press in a few extra chocolate chips on tops of hot cookies. Let cookies cool 10 min on baking pan before transferring to wire rack to finish cooling. Cookies must cool to set correctly.
My recipe/images: https://www.chewoutloud.com/forever-chewy-chocolate-chip-cookies/
How does the butter being cold enhance/impact the recipe? Genuinely curious.