Soft and Chewy Chocolate Chip Cookies

Name: Soft and Chewy Chocolate Chip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 96 min
Yield: 35
Cuisine: American
Ingredients: 305 g Butter (305 grams (1 1/3 cups) butter, softened, unsalted or salted (I always use salted), see notes above); 290 g Light Brown Sugar (290 grams (1½ cups packed) light brown sugar); 220 g Granulated Sugar (220 grams (1 cup) granulated sugar); 2 pieces Egg (2 large eggs); 13 g Vanilla (13 grams (1 tablespoon) pure vanilla extract); 482 g All-Purpose Flour (482 grams (3¾ cups) unbleached all-purpose flour); 9 g Kosher Salt (9 grams (1.5 teaspoons) Diamond Crystal kosher salt); 6 g Bicarbonate of Soda (6 grams (1 teaspoon) baking soda); 340 g Chocolate Chip (340 grams (12 oz ) to 425 grams (15 oz) semisweet or bittersweet chocolate chips (see notes above) — up to 425); 0 pieces Sea Salt (flaky sea salt for sprinkling, optional) — optional

Classic American chocolate chip cookies made with a creamed butter and sugar base, chilled dough, and baked until soft and chewy.

96 minAmerican

Servings35

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Steps

1In a large bowl, whisk together the flour, salt, and baking soda.
2In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy. Scrape the bowl, beat again on high for one minute. Add the eggs, one at a time, followed by the vanilla, and beat until well blended, about another minute on medium-high speed.
3Add the dry ingredients to the mixer and beat very briefly, until just blended. Add the chocolate chips and stir till combined. The dough will be stiff.
4Portion the dough into 48-gram balls. This is a tedious task, but it makes for beautiful and uniform cookies that bake evenly. If you have a digital scale, this is easy; if you have no scale, use a small ice cream scoop or some other uniform measuring device —you should get 35-36 balls.
5Chill the portioned balls in an airtight bag or container for at least one hour, but ideally for at least 24 hours. Keep the balls in the fridge for up to a week or freeze for 3 months.
6Preheat oven to 375°F. Place portioned balls nicely spaced on an ungreased or parchment-lined sheet pan — I like to bake 6 cookies at a time. Sprinkle with sea salt if using. Bake for 11 minutes, rotating the sheet halfway through cooking if your oven tends to have hot spots. Keep a close watch. You want to remove the cookies from the oven when they still look slightly raw—you will think you are removing them too early. The cookies will continue cooking as they sit on the tray out of the oven. Let cookies cool completely on tray before removing.
7I prefer this method as I find the cookies spread a teensy bit more, which I like. Preheat the oven to 325ºF. Place portioned balls nicely spaced on an ungreased or parchment-lined sheet pan — I like to bake 6 cookies at a time. Sprinkle with sea salt if using. Bake for 18 to 20 minutes. The cookies will still look slightly underdone when you remove them from the oven. Let the cookies cool completely on the sheet pan before transferring them to a cooling rack.