My Favorite Cozy Chocolate Chip Cookies

Chocolate, Cookies, Desserts, Quick and Easy

The vibe of Friday is the best, isn’t it? It’s that feeling of almost being able to hang out and chill TFO.

I don’t have any crazy plans this weekend but it might consist of us taking a trip to the vet because Amelia is favoring/licking her left toe obsessively and she won’t let me look at it. Every time I get close she starts to show her teeth at me like a psycho. So, hopefully it doesn’t cost a million dollars/her toes are a-ok.

Moving onto cookies…

Remember when I did that nerdy post all about chocolate chip cookies? Well, that post was actually SO much fun to execute and write because I learned a whole lot about CC cookies. And I figured out how to get closer to the cookie I had in my dreams/brain.

I really love doing these types of baking experiments because I learn so much. I’m thinking of doing a post on the perfect white cake because while I’ve made a ton of cakes, I’m still searching, still learning what makes a white cake hella special. Let’s learn things together!

Also, before we begin, I’d like to give a special shout-out to my friend and helper, Billy. In case you don’t know, Billy helps me pretty much every week with helping create content for this space and he extra helped with these cookies because he loves nothing more than to talk nerdy about chocolate chip cookies.

Here’s the breakdown of the choices I made (AND WHY!) with these chocolate chip cookies.

I’ll also say that there is no perfect chocolate chip cookie because we’re all after different things. Some people like thin and chewy, some like crispy, some like super soft. Those recipes are good too.

This one is soft in the center that is slightly chewy and a teeny bit crunchy around the edges. They are not cake-y but are a little fluffy.

Ok, here is the breakdown:

MELTED BUTTER:
Most cookie recipes begin with you creaming room temperature butter with sugar(s). But melting the butter vs. using room temperature butter will lead to a chewier cookie. I’m am very down with a chewy cookie so I went the melted butter route.

BAKING POWDER + BAKING SODA:
The baking powder in this recipe gives it a bit of a lift, while the baking soda helps these cookies spread. A lot of recipes you see that only have baking soda are on the thinner side. There is nothing wrong with this but I like a bit of both.

MORE FLOUR:
I added a bit more flour in this recipe to make it a little bit thicker cookie but not too much because I didn’t want it to be dry. I love the thickness of this cookie. It’s not too thin and not too thick/cake-y/dry. It my opinion, this has a super good ratio of butter to flour.

ADD ALL THE FLOUR AT ONCE:
This makes complete sense if we all think about it but for some reason I’d never thought about this before. A lot of recipes tell you to add the flour mixture in a few batches but this means you’re mixing way more than you need to. For this recipe, we’re going to add ALL of the flour at once and then mix. This means minimal mixing, just until all the speckles of flour have disappeared. Thank you, Dorie Greenspan, for teaching us this.

COVER THE MIXER WITH A KITCHEN TOWEL:
If you add all the flour at once and then mix it on low, little bits of flour will fly out and make a bit of a mess. So, to avoid this, I like to cover the mixer with a clean kitchen towel. Problem solved! I know a lot of mixers come with that flour guard and that works too but I forgot where I put mine and I think the towel works best anyway.

TEAM CHOCOLATE CHUNKS:
Of course I love chocolate chips. Who doesn’t?! But in chocolate chip cookies I’m on team chocolate chunks. I favor the Whole Foods 365 brand of dark chocolate chunks because they melt like a dream and are still melty and gooey for HOURS after the cookies come out of the oven. It’s unreal.

Another thing I’m down with is taking a block of chocolate and chopping it up and adding it to the dough. That’s awesome too.

USE A MEDIUM COOKIE SCOOP:
This medium cookie scoop from OXO is PERFECT because the edges of it are sharp enough to cut through chilled cookie dough and the handle/lever releases perfect rounds of dough.

Some things to keep in mind:

1. When using melted butter, you have to make sure it cools before you proceed with the recipe or else the chocolate chips/chunks will melt when you’re mixing the dough. This is not the worst thing in the world that can happen but I like pockets of chocolate.

2. Having frozen balls of cookie dough in the freezer means that warm chocolate chip cookies are only 10 minutes away from your life. SO, freeze half of this chocolate chip cookie dough and keep in the freezer for your future late-night snacking self.

3. This recipe doesn’t have a ton of salt inside the cookie dough but that’s because I like sprinkling it on when the cookies come out of the oven when the chocolate is gooey and the salt will stick to it. You don’t need a ton of salt for it to be awesome and salty and sweet.

My Favorite Cozy Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 26 to 28 cookies

My Favorite Cozy Chocolate Chip Cookies

Ingredients

    Dry Mix:
  • 3 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Wet Mix:
  • 1 cup unsalted butter, melted and cooled slightly
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 ounces dark chocolate chunks
  • Large flakes of salt, such as Maldon or Jacobson

Directions

  1. To a medium bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
  2. To the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
  3. In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
  4. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  5. Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
  6. Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Allow to cookies to cool on the baking sheet for 5 minutes and then transfer to a cooling rack (they'll be too fragile to move when they exit the oven). Repeat until you’ve baked all the cookies.
  7. To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.
http://www.acozykitchen.com/my-favorite-cozy-chocolate-chip-cookies/

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16 Comments

  • Reply Iris June 16, 2017 at 3:01 am

    These cookies look amazing! I have cookie dough in the freezer as we speak, but I have to make these asap nonetheless.

  • Reply Michelle June 16, 2017 at 4:45 am

    I’m going to be thinking about these cookies all day! One of my favorite weekend activities is trying new cookie recipes. Chocolate chunks and sea salt? I’m in!

  • Reply Abby @ Heart of a Baker June 16, 2017 at 7:10 am

    Friday is pretty much my favorite day everrrr! All the chill and anticipation of the weekend, hell yeah. I’ve been wanting to do my own cookies experiments, so I’ll be taking notes from you on these! xo

  • Reply Mollie June 16, 2017 at 7:55 am

    This looks incredible! I know what I’m doing this weekend!! (I live that Granny life 🙂 )

    xoxo Mollie
    http://www.molliebellezza.com

  • Reply Mary June 16, 2017 at 10:53 am

    This has got to be the Ultimate Chocolate Chip Cookie recipe ever! I am in prep mode for making these this weekend! Thank you for sharing this recipe!

  • Reply Lou B. June 16, 2017 at 12:11 pm

    This recipe looks promising! I’m a big fan of a good CCC. It would be super helpful if the ingredients were measured by weight because a gram is always a gram, and many people may pack 1 1/2 cup of sugar differently, instead, 330 g of sugar will never change. Just saying, it would be better having both measurements.

  • Reply Celia Becker @ AfterOrangeCounty.com June 16, 2017 at 1:52 pm

    I too am such a fan of chewy cookies yet I never knew that melting the butter produces a more chewy cookie. I can’t wait to try this. And yes, freezing the dough makes so much sense, as what family can eat an entire batch of cookies while they are still super fresh? I love em hot outa the oven so frozen cookie dough is the way to go. A million thanks for all the great information.

  • Reply Deborah Tobis June 16, 2017 at 10:02 pm

    This recipe is definitely one I will try this week. I have always added ground pecans to add more lift to my CC recipe and it works like a charm but not everyone can eat nuts and adding extra flour is not something I considered. Thank you for the idea and the motivation.

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  • Reply Jen Buscemi June 17, 2017 at 5:56 am

    These sound awesome! I too have been on the search for a yummy chocolate chip cookie and this sounds like it will fit the bill. Just curious on the resting time on the cookie trays after they come out of the oven. Do they stay on the trays for a few minutes, then get transferred to wire racks to cool completely? I’ve sometimes had trouble with this as some recipes have them stay on the trays to do their final cooking & other recipes have them taken off the trays to set up as they cool. Thanks for the help.

    • Adrianna Adarme
      Reply Adrianna Adarme June 21, 2017 at 10:40 am

      Yes, let me update this. So I always let them cool for like 5 minutes before moving them because they can be a little fragile. And then I move them to a cooling rack.

  • Reply Rachael @ Rachael's Foodie Life June 18, 2017 at 7:23 pm

    these cookies sound absolutely ridiculous!!! i am definitely all about chocolate chunks and chewy cookies making these asap

  • Reply My Favorite Chocolate Chip Cookies – DIYFix.org June 18, 2017 at 9:05 pm

    […] My Favorite Chocolate Chip Cookies […]

  • Reply Lori June 19, 2017 at 4:29 pm

    OMG…made these yesterday and they were SO good! I have tried so many chocolate chip cookie recipes…this one is a winner!

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