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You know that woman I talk about a lot?
The one that my world revolves around?
No, not Oprah. (Mom, forgive them.)
My mother.
Mames.
Mumma.
Mum.
That woman.
Well, she’s turning…Sorry, if I could just—ooone sec–I just need to grab my megaphone. [Tap] Is this thing on? Testing-tes-testing. There we go. Ahem. “SHE’S TURNING 55 TODAY!”
To celebrate, I’ve baked her favorite chocolate chip cookies. Because she deserves the best and I’m ever the celebrator.
So, Ma?
Happy Birthday, Beautiful.
I love you as deeply as I know how to feel.
This is a warm, gooey, relentlessly chewy, brown sugar cookie with chocolate chips that break mid-bite and melt. They will taste as tender and unconditional as the love that went into baking them from scratch.
My mom has baked fabulous chocolate chip cookies for as long as I can remember. And while I tend to hesitate to call anything other than Leonardo DiCaprio perfect, they are just that. Over the years I’ve tried millions of recipes for this classic cookie- everything from Nestle to my Nana- and have come to believe that I’ve found chocolate chip nirvana in this recipe.
The secrets to the perfect, chewiest chocolate chip cookie:
- Melting the butter makes the dough taste utterly deep and rich, almost like toffee, and ensures a chewy texture.
- Using mostly brown sugar. Since brown sugar has molasses added to it, it is already much moister than white sugar and will not only lend that wetness to a perfectly tender cookie, but it will impart a more caramelized flavor.
- Making large cookies. If you bake little, teeny-tiny mounds, the cookie will not have enough space to differentiate between the crisped edges and the soft, gooey center. You need at least a 2-3″ diameter to fully delight in the texture of a truly chewy cookie.
- Baking at a lower temperature for a longer period of time. I’ve found that 350° allows the cookies to bake up slowly- making sure that they cook evenly and you don’t end up with an overly crisped edge and underbaked interior.
- The final secret: Letting the dough rest in the fridge for up to 48 hours before baking the cookies. This, my friends, makes all the difference in the world. This takes a chewy cookie to the chewiest cookie. The difference between better and best.
I’m having two for the birthday girl.
This is a warm, gooey, relentlessly chewy, brown sugar cookie with chocolate chips that break mid-bite and melt. They will taste as tender and unconditional as the love that went into baking them from scratch.
Prep Time15 minutes mins
Cook Time25 minutes mins
refrigerate2 days d
Total Time40 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: brown sugar cookies, chewiest chocolate chip cookies, chewy chocolate chip cookies, chocolate chip cookie recipe
Servings: 24 servings
Calories: 213.7kcal
Author: Andie Mitchell
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter 1 1/2 sticks, melted and cooled slightly
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi sweet chocolate chips one 12 oz bag
Instructions
Melt the butter in a small bowl in the microwave for one minute. Let cool slightly (about 4-5 minutes).
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Beat the melted butter and sugars until well combined. The butter should be completely absorbed by the sugar and the mixture should look uniform in gritty texture. This should take about 2 minutes.
Add the eggs and vanilla and beat for 1 full minute to incorporate.
Gradually beat in the flour mixture on low speed. Do not overbeat or you will end up with tough, bread-like cookies.
Mix in the chocolate chips. Scrape down the bowl and give it one final stir. Cover and refrigerate the cookie dough for up to 48 hours. The longer you let the dough rest in the refrigerator, the chewier and better tasting they’ll be. Even thirty minutes makes a marked difference. Trust me on this one.
Preheat the oven to 350 degrees Line a cookie sheet with parchment paper. You do not need to use parchment, the cookies will not stick, but it does make for a quick and easy removal.
Roll the dough into 24 even sized balls (each roughly the size of a golf ball). Space evenly on a cookie sheet and flatten each of them slightly with your fingers. This will help them to evenly bake. Bake for 15-20 minutes, or until the cookies are shiny on top and just beginning to turn a golden brown. You can slightly press the center and it will feel slightly firm yet a little underbaked. Always always always err on the side of underbaking them, as you can always just let them sit on the cookie sheet out of the oven for a few minutes before removing them to a wire rack to cool. Since the cookie sheet retains its heat for a short while after it comes out of the oven, it will continue to bake the cookies and set the centers.
Let the cookies cool on the sheet for 1 minute before removing to a wire rack to cool completely.
Notes
(adapted from Cooks Illustrated)
Nutrition
Calories: 213.7kcal | Protein: 2.1g | Fat: 10.5g | Cholesterol: 32.9mg | Fiber: 1.1g
