Serves 10
45 min
Perfect Chocolate Chip Cookies
Recipe GLPRabc206998a6ed6
Thick and chewy chocolate chip cookies made with a unique partial-melt butter technique that creates a tender, fluffy crumb. These cookies are intentionally underbaked to achieve a soft, puffed interior with crispy edges. Made with mixed varieties of chocolate chips for depth of flavor, they're perfectly portioned and baked to golden-brown perfection.
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Ingredients
7 tablespoons salted butter
¾ cup white sugar
1 tablespoon packed brown sugar
1 teaspoon vanilla extract
1 large egg
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup mixed varieties of chocolate chips
Directions
Preheat your oven to 350°F (175°C).
Place the salted butter in a heat-safe stainless steel or glass bowl and transfer to the preheating oven. Allow it to heat until approximately one-third to one-half of the butter has melted—be careful not to melt more than half. Once partially melted, turn off the oven and remove the bowl carefully.
Let the butter cool to room temperature for at least 30 minutes. It should be soft and pliable but still hold its shape as a solid; it does not need to fully harden.
Add the white sugar, brown sugar, and vanilla extract to the butter. Using an electric mixer on medium speed, cream the mixture until it is well combined and has a light, fluffy texture, about 2-3 minutes.
Add the egg and beat on medium speed until fully incorporated, about 1 minute.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Alternatively, add these dry ingredients directly to the butter mixture. Using the electric mixer on low speed, gradually combine the dry ingredients with the wet mixture, scraping down the bowl sides frequently, until all flour is just incorporated.
Check the dough consistency. If it appears wet and sticks to the sides of the bowl, add extra all-purpose flour 1 tablespoon at a time, mixing gently between additions, until the dough has a dry appearance and holds together as one cohesive ball. Stop adding flour as soon as you see the dry look appear—excessive flour will result in stiff, dense cookies.
Using a wooden spoon, stir the mixed varieties of chocolate chips into the dough until evenly distributed.
Preheat the oven to 350°F (175°C) again.
Portion the dough into 10 equal balls, using about ¼ cup of dough per cookie. Roll each ball between your hands to create a tall, rounded shape with chocolate chips visible on the surface.
Space the dough balls several inches apart on a parchment-lined baking sheet. Bake for approximately 9 minutes, until the cookies are puffed and only slightly golden brown on the tops and edges—they should look slightly underbaked.
Remove from the oven and allow the cookies to rest on the baking sheet for a few minutes. They will lose some of their initial puffiness but should remain thick and hold together well. Transfer to a cooling rack to cool completely.
