Crisp and Chewy Chocolate Chip Cookies
Serves 24
15 mins prep
15 mins cook
30 mins Additional Time
60 mins total
This is my desert island chocolate chip cookie, a foolproof recipe with the perfect balance of chewy middles and crispy edges.
0 servings
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Whisk the flour, baking powder, baking soda and salt in a medium bowl.
Cream the butter and both sugars in the bowl of a stand mixer on medium-low speed (or use a hand mixer) using the paddle attachment until light and fluffy, 3 or 4 minutes. Add the eggs one at time, mixing until each one is incorporated. Add the vanilla.
Add the flour mixture to the butter mixture in 2 additions, beating on low speed just until the flour is incorporated. Stir in the chocolate. Put the bowl in the refrigerator while the oven heats, about 20 minutes.
Heat the oven to 350 (175C) degrees with the rack in the center of the oven. Line 2 baking sheets with parchment paper.
Scoop 2 tablespoon-sized balls of dough onto the sheets, spacing 1 1/2 inches apart. Bake the cookies one sheet at a time for 13 -15 minutes, until the edges turn lightly golden. Cool on the pan for 3 minutes. Transfer to a rack to cool completely,
