A few weeks back I introduced you to BethT’s Perfect Chocolate Chip Cookies…
Now let me introduce you to mine.
These are my cookies. You know, the chocolate chip cookies you’ve been baking since you were old enough to stand and your mom would hand you down the spoon to lick.
Sorry. I’m getting a little dramatic, I know. In reality, I discovered these cookies in college but have been baking them ever since! I swear! There are so many reasons why I adore (read: obsess over) these cookies, but mainly because they are made with one hundred percent dark brown sugar, producing a very chewy cookie with a deep, complex sweetness to it.
I can’t tell you how many batches of these cookies I’ve made in the past six years. I don’t even want to know. I will tell you, however, that they are delicious when sandwiched together with vanilla bean ice cream or made into chocolate chip whoopie pies with buttercream inside.
And while I love this recipe, what follows is closest to my heart. I’m happy to share it with you!
Here’s what you need for success:
Now, well you don’t brown the butter in this recipe, you do need to soften it. I set two sticks on the counter this morning and then went and ran around the lake while they came to room temperature.
Yes I ran around the lake. I really did.
Anyways, first thing you need to do is whisk together two and a half cups of flour, a teaspoon of baking soda and a teaspoon of sea salt.
Whisk it together really well and set that bowl aside. In another bowl, cream together two sticks of your now soft butter, along with two cups of packed dark brown sugar.
A quick note here. All throughout college and my former life, I always creamed everything by hand using a large wooden spoon. It’s totally doable. I only got a KitchenAid for Christmas a year ago and even though I love that baby with all my heart and soul, you don’t need one! I think I had better arm muscles when I didn’t have one, actually. But that’s besides the point.
If you ARE using one though, dig out your creaming attachment and get that puppy goin’.
Have you ever made cookies and they’ve spread like crazy when you baked them and caused you to get incredibly frustrated with yourself for failing to bake the “easiest thing ever”?
Yeah…that happens. It happened to me at school, actually. You know why that happens? Because you’re over-creaming your butter and sugar! Seriously. Don’t take out all your aggression on the butter, people. Just cream for a few minutes until it looks nice, smooth and fluffy, and then shut the mixer off and step away. It’s done.
Now, add one egg, mix on low for about ten seconds, and then add another egg.
Also, at this time, add a teaspoon of vanilla extract (or vanilla paste). Mix gently.
Add the flour mixture and stir to combine. Be very careful not to overmix here!
Then, it’s go time. Add the chocolate chips and stir. How many chocolate chips you add is your choice alone. Personally, I added a whole bag because that’s how I roll.
Drop dough by the spoonfuls (I wanted to make mini cookies so I only used about a teaspoon of dough for mine) onto Silpat or parchment paper lined sheet trays and bake at 350 for about twelve minutes or until the cookies have started to turn golden.
Chewy Chocolate Chip Cookies
Makes about three dozen cookies
2.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon vanilla extract
2 cups packed dark brown sugar
2 sticks butter, softened (2 sticks)
1 bag semi-sweet chocolate chips
Whisk together the flour, baking soda and salt. Set aside.
Cream together the butter and sugar. Add the eggs one at a time, beating after each one. Add the vanilla and mix gently to combine.
Add the flour to the butter and mix. Carefully stir in the chocolate chips. Bake at 350 for about twelve minutes, or until golden.Pin It