Chewy and Slightly Crisp Chocolate Chip Cookies
I feel very passionate about the perfect chocolate chip cookie. But I also respect that the “perfect” chocolate chip cookie is completely subjective. Everyone has their own idea of what the perfect chocolate chip cookie is. What I really love about making different types of chocolate chip cookies is that it’s a true example of baking science. To change all sorts of factors in a cookie you just need to tweak the ratios of your ingredients. Want them more crispy? Up the brown sugar ratio. What them more cake like? Add more leavening and a bit more flour. It’s a bit nerdy but very fun to experiment with. For this recipe I realized that adding more white sugar to the recipe give them a thin glossy look with crisp edges and a soft gooey center aka my favorite kind of cookie. The best thing about this recipe is that it uses melted butter so no special mixers is needed, just two bowls, a wooden spoon, and a bit of elbow grease.
Butter
Sugar
Eggs
Vanilla
Flour
Baking Soda
Salt
Chocolate
Flakey sea salt
Preheat oven to 350 degrees
Line a cookie sheet with parchment paper.
Chop 8 oz of chocolate (milk, semi sweet, or dark you decide…or better yet a combo of all three). The reason I don’t use chocolate chips is because chips are coated with a thin layer of wax or something to keep them from sticking together in the bag. Therefor they don’t melt as well in your cookie. Also! Chopping chocolate allows you to have varying sizes of chocolate pieces in your cookies, you will get both little shards and big hunks.
Melt 1/2 cup unsalted butter. Let cool on the counter until only slightly warm
In a small bowl combine 1 1/4 cup flour, 1 teaspoon kosher salt, and 1/2 teaspoon baking soda.
In a larger bowl add melted butter, 1/2 cup sugar and 1/2 cup light brown sugar. Mix until sugars are fully combine with the butter and mix turns a lighter brown color. This may take up to two or three minutes of some vigorous mixing.
Add 1 egg and 1 teaspoon vanilla. Mix until completely combine.
Now this is where you can retire your spoon and switch to a rubber spatula (not necessary but recommended).
Add all of your dry mixer and gently start folding the batter together. To keep the cookies from being tough you want to be sure you don’t overmix.
Once the dough has just starting coming together add in your chocolate. Mix gently until the dough is combine and there aren’t any streaks of flour.
Cover bowl with plastic wrap and allow dough to rest in the fridge for 30 minutes. THIS IS VERY IMPORTANT! This will allow your cookies to be thin but not too thin.
Remove from fridge and scoop into desired sizes. On the baking sheet make sure you give them at least two - three inches of room between your cookies so they don’t cook together into one mega cookies. Press down on your cookies until they are a puck about an edge high. Sprinkle flakey sea salt on top.
Bake in oven for 12 minutes or until the edges have just turned golden brown.
