Chewey on the inside with just the right amount of firmness, sweetness, and chocolate chips spread throughout this chocolate chip cookie recipe is easy, delicious, and straight to the point.
I’ve never been a baker, but I admire those who are and I’m so glad that my friend Barrett allowed me to make his amazing chocolate chip cookies for this post! They are chewy and soft and deliciously sweet. My husband’s favorite dessert of all time is cookies so I was super excited to make him these homemade cookies brought to you by my friends over at FoodSaver. The best part of this recipe is how straightforward the ingredients are and how simple the recipe is. These cookies are perfect for baking in batches and saving for those sweet after-school snacks for kids or a great weekend treat for the entire family to munch on. I used my FoodSaver Zipper Bags to lock in freshness and to have quick access to the cookies all week. Whenever we wanted a sweet treat, we just opened the ziplock bag and close it right back and use my FoodSaver preservation system.
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Ingredients you need for the chocolate chip cookies:
Unbleached all-purpose flour
Baking soda
Fine sea salt
Unsalted butter
Brown sugar ( ½ cup light and ½ cup dark)
Granulated sugar
Egg
Vanilla extract
Chocolate chips (semisweet chips and dark chocolate chips
Coarse salt
Tools you’ll need:
Common questions
How do I prevent my cookies from sticking to the cookie sheet?
Use parchment paper! It’s a game-changer in the kitchen for not only baking but for cooking anything else on a sheet pan.
Do I need to use both brown and white sugar?
Yes, brown sugar is critical to the color, sweetness, and chewiness and the white sugar add’s to the flavor. Using both will make a better cookie.
More recipes to try
Lemon Tarragon Butter Lobster Roll
If you make this chocolate chip cookie recipe, be sure to tag me at @asiliglamcooks on Instagram so that I can re-post it.
Barrett’s Chocolate Chip Cookies
Ingredients
- 2 cups Unbleached all-purpose flour plus 2 tbsp more of flour
- 1/2 tsp Baking soda
- 1/2 tsp Fine sea salt
- 12 tbsp (1.5 sticks) unsalted butter, melted and cooled until warm (not hot)
- 1 cup Packed brown sugar (I recommend ½ cup light and ½ cup dark)
- 1/2 cup Granulated sugar
- 1 large Egg plus 1 large egg yolk
- 2 tsp Vanilla extract
- 1 ½ cups Chocolate chips I recommend ¾ cup semisweet chips and ¾ cup dark chocolate chips (I use 72% cacao)
- 1 tbsp Coarse salt for topping, optinal
Instructions
- Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees.
- Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- Using a stand mixer with the paddle attachment, or electric hand mixer, mix the butter and all sugars together until thoroughly blended. Beat in the egg, yolk, and vanilla until combined.
- Add the dry ingredients and beat at a low speed just until combined. Stir in the chocolate chips until evenly distributed throughout.
- Roll the dough into balls using around ¼ cup of dough for each ball. Hold the dough ball with the fingertips of both hands and pull into two equal halves. Rotate the halves 90 degrees, and with the jagged surfaces facing up, join the halves together at their base, again forming a single ball – being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them appx 2.5” apart.
- Place the baking sheets in the oven. Rotate them from top to bottom, front to back, at 8 minutes. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, a total of 15 to 18 minutes (7 to 10 additional minutes after rotation).
- Remove from the oven. Let cool for 5 minutes, and sprinkle with coarse salt. Let cool additional 10 minutes and remove to a cooling rack to finish.
Notes
Thanks to FoodSaver for sponsoring this post, all opinions are my own.
