I’ve been procrastinating making these cookies for my blog because everyone likes a different type or style. Some like chewy, some like crisp, some like thin, some like thick. You get it. These are my favorite style of chocolate chip cookies. They are crispy on the edges and outside and lightly chewy in the center. I really like them, so much so that I give 90% them to friends or family when I make them so I don’t eat them all myself. Because I would. All 16 of them.
Makes 16 Chocolate Chip Cookies
- 1 cup light brown sugar
- 1/4 cup white sugar
- 1 1/2 sticks unsalted butter, room temperature (170g)
- 1 egg
- 1 tsp vanilla
- 1 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup dark chocolate, roughly chopped
- 1/2 cup milk chocolate, roughly chopped
- Preheat your oven to 175ºC (350ºF).
- Add your butter and sugars into a large metal bowl. Using an electric mixer, beat until creamed together and smooth. 2-3 minutes.
- Add in your egg and vanilla. Mix to combine.
- In a small bowl mix together your flour, baking soda and salt.
- Pour flour mixture into your large bowl and stir until just combined. Do not over mix!
- Fold in your chocolate.
- Cover with plastic and let rest in fridge for 30 minutes.
- Remove from fridge and roll into medium sized balls, about 2 tbsp worth of dough.
- Flatten to about 1/2 an inch thick, sprinkle top with sea salt.
- Lay your cookies on a parchment lined baking tray, leaving at least 2 inches between them. I normally bake 6 cookies per tray.
- Bake for 12 minutes, rotating once after 6 minutes.
- Allow to cool on a wire wrack for at least 5 minutes. This allows them to crisp up.
*If you like my old cookie recipe better, you can simply add in 1/2 a cup of additional flour and return the shaped cookie dough to the fridge for 30 mixtures before baking.