These are my favourite chocolate chip cookies. Perfectly chewy, lots of flavour, and lots of chocolate chips.
They’re a bit of work, and you need to bust out the kitchen scale, but they are definitely worth it.
I got this amazing recipe from the knead 4 speed, thank you so much! 😀 This is the recipe that I will pass down to my children and their children. Assuming I stop hating children in a few years and decide to have some of my own.
(for 19-20 cookies)
195g flour (1 1/2 cups)
1 tsp baking soda
1/4 tsp salt
1 cup brown sugar
64g room temp butter (4.5 tbsp)
1 egg at room temperature
2 tsp pure vanilla
1/2 cup good quality chocolate chips, such as Ghirardelli. (honestly, I use Hershey semi-sweet and it always works for me.)
1/4 cup chocolate chips, reserved
1. Preheat the oven to 325F. Prep some cookie sheets with parchment paper.
2. Sift flour, salt, and baking soda together.
3. In a separate bowl, cream together butter and brown sugar until soft and sandy. Beat in egg and vanilla.
4. Dump in dry ingredients and 1/2 cup chocolate chips, gently combine with a wooden spoon or a spatula.
5. Roll about 30g of dough into a ball and place on prepped cookie sheet. There should be no more than 6 cookies per sheet.
Poke some of the reserved chocolate chips into each cookie, then bake for 11 minutes.
Refrigerate the leftover dough in between batches.
6. After 11 minutes, the cookies will be set, but probably look and feel underbaked. That’s alright. Let them hang out on the pan for 10-15 minutes, then remove to a cooling rack.