Recipe

Chewy chocolate chip cookies

34 min • 36 servings •

Diana Choi Sachs

Freshly baked chocolate chip cookies on a white plate with a wooden spoon, mixing bowl, and cooling rack in the background.

Next to the french fry, the chocolate chip cookie is a nearly perfect food. It is without question one of my husband’s favorite things to eat — period. Thus, I was determined to try and better my recipe over the years. Some folks like their chocolate chip cookies crunchy, others like them bread-y. These come out crisp and chewy. Just as my hubby loves them.

Ready

2 cups of flour minus 1 tbsp

½ tsp of salt

½ tsp of baking soda

12 Tablespoons of unsalted butter — melted and cooled slightly

1 cup of brown sugar

½ cup of white sugar

1 large egg

1 large egg yolk

2 tsp of vanilla

1 ½ cup of chocolate chips (I like Guittard’s semi-sweet chips)

Set

Mixer

Spatula

Mixing bowl

Pan to melt butter

Cookie sheets

Silipat

Cooling racks

Spoons

Go!

Preheat oven to 325°F.

Mix flour, salt and baking soda together in a bowl.

In your mixer, blend melted butter, brown sugar and white sugar.

Mix in the egg, egg yolk and vanilla.

Add combined dry ingredients. Mix until just combined.

Pour in chips and combine.

Place silipat on cookie sheets. Use spoons to scoop out walnut-sized mounds of cookie dough onto sheets.

Bake until cookies are light golden brown and outer edges are crisp usually for 12-14 minutes (start checking cookies at 10 minutes.)

Let cookies rest for a minute before moving them to a cooling rack.

Makes 3 dozen.

Recommendations

I’ve been told by many bakers to reverse your cookie sheets’ positions (this means turning them around and switching the sheets from top to bottom and vice versa) halfway through your baking time in order to ensure even baking.
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