Best-Ever Thick and Chewy Chocolate Chip Cookies
Three little tweaks take this chocolate chunk cookie recipe from simply delicious to sensational:
• Culture uses a higher-fat unsalted European-style butter. "It's more expensive," says LoCascio, "but it's better." Most butter clocks in at 80 percent butterfat, but a European-style stick can have up to 84 percent butterfat. Look for it in the grocery store with the other butters. Organic Valley makes a version.
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- 2 1/2 cups unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 sticks (16 tbsp) european style unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 2 cups dark chocolate chunks
In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight.
Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.
• "The key is getting really good chocolate," advises LoCascio. "We use a darker chocolate." Buy your favorite dark chocolate bar and cut it into chunks yourself, or buy the best quality dark chocolate chunks you can find in the baking aisle.