It’s important to have a few go-to cookie recipes, don’t you think? This is mine for crispy, chewy chocolate chip cookies. They’re made with butter for richness, some whole grain flour because they’re boring otherwise, and less chocolate than many recipes call for. Perhaps that’s heresy, but I really like the cookie part of chocolate chip cookies and sometimes the chocolate takes over.
So what makes a cookie recipe qualify as ‘go-to’ besides exceptional flavor? There’s one essential element that many recipes are missing. Can you guess?
It needs dry ingredient weights. Weighing dry ingredients is the only way I’ve found to have baked goods come out the same every time. If you don’t have a kitchen scale, it’s well worth the $15 to buy one.
What I love about this recipe is that it makes cookies that are crispy and chewy at once: crispy edges, chewy middle.
It also freezes well, as do most cookie doughs. I like to keep a bag full of dough balls in the freezer, ready to bake. That way, I can make only as many as I think we’ll eat that day so we always eat them warm and fresh. It’s a good idea to note the cooking temperature and timing on the outside of the bag- bake 2 minutes longer when frozen.
What is a ‘go to’ recipe of yours? Feel free to leave a link in the comments below.
Crispy Chewy Chocolate Chip Cookies
- 1 cup white whole wheat flour 120 grams
- 2 1/2 cups all-purpose flour 313 grams
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup plus 5 tablespoons unsalted butter softened
- 1 cup plus 2 tablespoons packed brown sugar 250 grams
- 1 1/4 cups granulated sugar 250 grams
- 3 large eggs at room temperature
- 2 tsp pure vanilla extract
- 2 cups bittersweet chocolate chips 12 ounces/340 grams
Preheat oven to 375°F.
Add flours, baking soda, baking powder and salt to a medium bowl; whisk to combine. Set aside.
Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down the bowl as needed.
Reduce mixer speed to medium-low and add eggs, one at a time, until combined. Scrape down bowl and add vanilla extract; mix until combined. Add dry ingredients in 2 or 3 additions and mix just until combined. Remove bowl from mixer and scrape down sides with a rubber spatula, being sure to incorporate any dry ingredients still in the bottom.
Line a baking sheet with parchment paper.
With a 3-tablespoon scoop or 1/4-cup dry measure, scoop out scant 1/4 cup portions of dough and place 12 to 15 cookies on prepared baking sheet (number depending on the size of your sheet), leaving an inch or more of space on all sides of each cookie (cookies will spread during baking).
Bake until golden around the edges and slightly pale in the middle, 12-14 minutes, rotating pan halfway through the cooking time.
Remove pan from oven and cool on wire rack 10 minutes before transferring cookies to cooling rack with a spatula. Repeat with remaining dough.