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Desserts

Soft and Chewy Chocolate Chip Cookies

TIME

35 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

460 kcal

CARBS

60 g

PROTEIN

5 g

FAT

5 g

Z Soft and Chewy Chocolate Chip Cookies

About this recipe

Ruth Wakefield popularized chocolate chip cookies at the Toll House Inn in Whitman, Massachusetts, in the late 1930s. This soft and chewy version uses the classic combination of butter, two kinds of sugar, egg, vanilla, and chocolate, with more brown sugar than granulated sugar for a tender, chewy center.

WHY YOU’LL LOVE IT

Crisp edges surround soft, chewy centers. Brown sugar gives the cookies a warm, caramel-like flavor. The 12-cookie batch makes three cookies per serving.

Ingredients

  • ¾ cup (3.2 oz / 90 g) all-purpose flour
  • ⅓ cup (2.7 oz / 76 g) unsalted butter, softened
  • ⅓ cup (2.4 oz / 67 g) packed light brown sugar
  • 2 tbsp + 2 tsp (1.2 oz / 33 g) granulated sugar
  • ⅔ of 1 large egg (about 1.2 oz / 33 g, beaten)
  • ⅔ tsp (⅓ fl oz / 3 ml) pure vanilla extract
  • ⅓ tsp (about 1 g) kosher salt
  • ⅙ tsp (about 0.8 g) baking soda
  • ¾ cup (4 oz / 113 g) semisweet chocolate chips

Preparation

  1. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the flour and baking soda.
  3. Beat the softened butter with the brown and granulated sugars until creamy, about 2 minutes.
  4. Beat in 33 g of the beaten egg and the vanilla until combined.
  5. Add the salt and flour mixture. Mix on low just until no dry flour remains, then fold in the chocolate chips.
  6. Divide the dough into 12 equal portions and place them about 2 inches (5 cm) apart on the baking sheet.
  7. Bake for 8–10 minutes, until the edges are lightly golden and the centers still look soft.
  8. Cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.

Tips

Beat a whole egg, then weigh out 33 g for this small batch; save the remainder for another use.
Measure the flour by spooning it into the cup and leveling it off to avoid dense cookies.
Take the cookies out while the centers still look a little soft; they will set as they cool.

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