There are so many good chocolate chip cookie recipes out there. I rotate about 4 recipes depending on the texture and taste profile I’m craving. This cookie has an excellent crackley texture on the outside that gives way to an immediate chewy center, studded with only a few big chips in each cookie. Basically, you’re getting all of the buttery sweet vanilla caramel chew from a chocolate chip cookie with way fewer chocolate chips interrupting your joy. I even make this recipe minus any chocolate chips if I’m feeling especially anti chocolate that day.
Ingredients
2 cups [284 g] all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
9 tablespoons unsalted butter, at room temperature
3/4 cup [150 g] granulated sugar
3/4 cup [150 g] dark brown sugar (light will work, but I prefer the rich, caramel notes of dark brown)
3/4 teaspoon fine salt
1 large egg
1 large egg yolk
1 tablespoon pure vanilla extract
¾ cup super chocolate chips(flat disc shape)
Flaky salt, for sprinkling, optional
Adjust an oven rack to the middle of the oven. Preheat the oven to 400F [200C].
In a medium bowl, whisk together the flour, baking powder, and baking soda.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and salt and beat on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, yolk, and vanilla, and mix until smooth. Add the flour mixture and beat on low speed until just combined. Use a rubber spatula to give the dough a final mix and make sure it is completely combined.
Form the dough into balls, about 2 tablespoons each [50 g], and place the dough on one of the prepared sheet pans. Place the pan in the freezer until the dough is firm, about 20 minutes.
When the dough is chilled, place 8 cookies on each sheet pan. Sprinkle each cookie with a little flaky salt, if desired.
Bake one pan at a time, rotating halfway through baking. Bake the cookies until the tops are golden brown and the cookies are slightly puffed 8 to 11 minutes. Remove the baking sheet from the oven and use the back of a spoon to gently press the center of each cookie. Let the cookies rest on the sheet pan for 5 minutes, then transfer them to a wire rack to finish cooling. Cookies are best slightly warm but can be stored in an airtight container at room temperature for up to three days.
