Crispy, Chewy Chocolate Chip Cookies
There are hundreds upon hundreds of chocolate chip cookie recipes in the world, but this is my favorite. Super-flat, chewy, and moist, with just the outer edge caramelized to butterscotchy perfection, these cookies take my childhood experiments with Tollhouse and bring them to a heavenly new level.
Storage: These cookies will keep, sealed in a container, for 3 days.
A little extra baking soda:
Some cookie recipes call for more baking soda than seems necessary. Extra baking soda has a few effects that can enhance a good cookie. Once baking soda reacts with an acidic ingredient such as brown sugar, it produces carbon dioxide, salt, and water. Cookies with a little extra baking soda have that extra punch of salt that brings out flavor.
More important, with added alkalinity (baking soda), browning reactions are stronger, producing a cookie that is crispy on the outside and a bit underbaked and chewy on the inside. This contrast is the most sought-after quality in a chocolate chip cookie. The cookies also spread more because alkalinity weakens proteins in wheat and dairy products.
Some bakeries use an excessive amount of baking soda, yielding a large, flat, amazingly chewy, butterscotch-like, crispy cookie but with an overwhelmingly soapy, off flavor.
4 dozen cookies
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together, game day
Mealbrunch, dinner, snack, tea
Taste and Texturebuttery, chewy, chocolatey, crisp, sweet
Type of Dishcookie, dessert
- 16 tablespoons (8 ounces) butter, at room temperature
- 1½ cups light brown sugar
- 1 egg, at room temperature
- 1 egg white, at room temperature
- 1 teaspoon baking soda
- 1¾ teaspoon salt
- 1¾ cups flour
- 8 ounces semisweet chocolate chips (or chocolate with 61 to 66 percent cocoa solids, chopped)
- ½ teaspoon vanilla extract
- 1½ cups (6 ounces) chopped walnuts (optional)
- Stand mixer
- Cookie sheets
Preheat the oven to 350°F. Spray cookie sheets with oil or line with aluminum foil, parchment, or silicone pads, or use nonstick pans.
Cream the butter and incorporate the eggs (see the Notes on creaming butter and room-temperature eggs):
Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute. Add the sugar and beat on medium-high speed until the mixture becomes fluffy and lighter in color, 6 to 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and egg white and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes.
Assemble the dry ingredients and finish the dough:
In a dry bowl, whisk together the baking soda, salt, and flour. Add the dry mixture, all at once, to the butter mixture. Using a rubber spatula, fold together for a few turns. With the mixer on slow speed, mix the dough until thoroughly combined, 1 minute. Add the chocolate chips, vanilla, and walnuts, if you are using them. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds. The batter can be made up to this point and refrigerated, well wrapped, for up to 4 days.
Bake the cookies:
Using 2 teaspoons, scoop the dough into mounds arranged 2 inches apart on the prepared cookie sheets. Bake the cookies until they are a light golden brown with darker coloring at the edges, 12 to 15 minutes. For a crunchier, darker, more caramelized cookie, bake a little longer. For even browning, rotate the sheets from front to back and between each of the baking racks at least once while the cookies a re baking.
Serve these cookies warm, 20 minutes after you take them out of the oven.
2006 Kate Zuckerman