October 13, 2019

Chewy Chocolate Chip Cookies

I have been spellbound by chocolate chip cookies since I was a little girl. How such a simple treat could be so complex, with so many variations all made from the same basic ingredients, mystifies me to this day. For me the perfect chewy version consists of a crisp exterior that gives way to a gooey interior studded with still-melty chocolate chips, and this is exactly the style of cookie I created for Sprinkles. Melting the butter before mixing it in, then resting the dough – a technique traditionally reserved for pie dough and other pastry recipes – allows both flavor and texture to mature and develop complexity. Although it requires more patience (which I admit would never would have worked for me as a child) I promise the extra wait is worth it.

Chewy Chocolate Chip Cookies


  • 2 ¼ cups all-purpose flour 
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, melted and still warm
  • 1 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tsp pure vanilla extract
  • 1 large egg plus 2 large egg yolks
  • 2 cups semisweet chocolate chips


  • In a medium bowl mix together the flour, baking soda, and salt; set aside.
  • In a stand mixer fitted with paddle attachment cream the butter and sugars on medium speed until fluffy and smooth, 2-3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Turn the mixer on low speed, add the vanilla and eggs, and beat until well combined. Gradually add the flour mixture and beat until just incorporated, turning the speed up to medium-high or high for a short period if necessary to bring the mixture together. Using a spatula, fold in the chocolate chips. Wrap in plastic wrap and refrigerate ideally overnight, but at least a few hours.
  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Scoop portions of ¼ cup and roll into round balls. Place on the baking sheets, with space in between; do not press down. Bake until the tops are golden brown, 11-12 minutes. Cool slightly, then transfer to tacks to cool completely.

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