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In the Oven: Chocolate Chip Cookies

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We are back to basics for our next project: a classic chocolate chip cookie with lots and lots of chips. Fire up your ovens, posting date is April 7!

Chocolate Chip Cookies
Author: Matt Lewis & Renato Poliafito
Serves: 24 cookies
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 2⁄3 cups (16 ounces) semisweet chocolate chips
Instructions
  1. In a large bowl, whisk the flour, salt, and baking soda together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 5 seconds.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
  4. Using a spatula or wooden spoon, fold in the chocolate chips.
  5. Cover the bowl tightly and put in the refrigerator for 6 hours.
  6. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  7. Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
  8. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).
  9. The cookies can be stored in an airtight container for up to 3 days.

 

Comments

  1. Does anyone have any tips to help these come out fat and chewy? Even with using cool (not melted) butter, plus long refrigeration, they always come out flat and crisp for me— nothing like the photo in the book. Thanks!

    • I have made these cookies in the past and they were also flat (and disappointing)… Although I have since found this tidbit on the Baked website:
      “Why don’t my Chocolate Chip Cookies look like the ones in the book? Don’t be discouraged! In earlier editions of our first cookbook, we forgot to mention that your butter should be fairly cold when you beat it with the sugar, and you should only beat the butter and sugar together until they are just combined.”

      • Yes, that’s taking those tips into account already— still meh. I feel like maybe there’s too much butter in the recipe? I’m going to compare my favorite CC cookie recipe with this one…

  2. Ah… .good tips! I hate flat chocolate chip cookies. I already mixed my dough but the butter was still relatively cool. Fingers crossed.