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Super-posh chewy cookies
I hit the nail on the head with this dough texture after my third batch. The key is chilling the batter for at least an hour so the cookies hold their shape and develop that deep, caramelized edge.
Ingredients
Method
- Cream the butter and sugars: In a large bowl, beat the softened butter with both sugars using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step incorporates air and ensures even baking.
- Add wet ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Do not overmix here, or the cookies may spread too much.
- Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Mix dough: Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined; overmixing will develop gluten and make cookies tough. Stir in the chocolate chunks by hand using a spatula or wooden spoon.
- Chill (Crucial Step): Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to 24 hours. Chilling solidifies the fat, preventing excessive spreading and concentrating flavors.
- Preheat oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop dough: Using a cookie scoop or tablespoon, portion the dough into balls about 2 tablespoons each. Place them on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake for 10-12 minutes. The edges should be set and golden brown, but the centers will still look soft and slightly underbaked. This is key for a chewy texture.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will firm up as they cool.
Nutrition
Notes
These are rich, dense, and incredibly chewy, making them feel like a bakery treat without the fuss. I keep them in my regular rotation because they freeze beautifully and come together faster than most store-bought options.
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