Crispy, Chewy Chocolate Chip Cookies
Recipe from smitten kitchen · original post · full recipe on smittenkitchen.com
Quick, one-bowl, hand-whisked cookies fragrant with vanilla and brown sugar and studded with chocolate — crisp at the edges, chewy in the middle. Makes 32 cookies.
Serves 32 30 minKid-friendly
VegetarianBake
Ingredients
- unsalted butter — melted170 g
- brown sugar190 g
- granulated sugar100 g
- vanilla extract15 ml
- kosher salt — 1 tsp6 g
- large eggs — 1 whole and 1 yolk only2 ea
- baking soda — ½ tsp2.3 g
- all-purpose flour265 g
- semisweet chocolate chips340 g
Method
- Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Place the melted butter in a large bowl and add both sugars, the vanilla and salt. Whisk to combine. Add the egg and the yolk and mix. Add the baking soda and whisk it in thoroughly — several extra times around the bowl even after it seems to have disappeared. Switch to a spoon or flexible spatula and mix in the flour, then the chocolate chips.
- Bake right away, or cover and chill the dough for 1 to 2 days (take it out 30 to 60 minutes before scooping).
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Dairy-free
- 170 g Dairy-free butter instead of unsalted butter
- 340 g Dairy-free chocolate chips instead of semisweet chocolate chips
Melt the dairy-free butter as written; bake for the same 9 to 12 minutes.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- unsalted butter · 170 g
- brown sugar · 190 g
- granulated sugar · 100 g
- vanilla extract · 15 ml
- kosher salt · 6 g
- large eggs · 2 items
- baking soda · 2.3 g
- all-purpose flour · 265 g
- semisweet chocolate chips · 340 g