I love thick, chewy chocolate chip cookies with a crisp outside and soft inside. I’m not one for crispy chocolate chippers, but I’d never turn down any chocolate chip cookie. Anybody with me? There’s just something so satisfying about that crunch as you sink your teeth into a soft, brown sugar laden chunky chocolate chip cookie.
These cookies are charmers.
Since I first began selling baked goods (and thus began this blog) these chunky chocolate chip cookies have been my go-to prize chippers.Brown sugar and chocolate chips compete as the star of the show in these cookies. The high proportion of brown sugar lends to a smoky, caramel flavor which partners with the rich chocolate of the chips and lush butter to form a gorgeously tasty cookie. I’ve tried many a chocolate chip cookie recipe, and this one has yet to be topped.
- 1 cup (2 sticks) butter, softened
- ½ cup sugar
- 1½ cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- ½ t. salt
- 1 tsp. baking soda
- 1½ tsp. baking powder
- 2 cups chocolate chips
- Preheat oven to 360 F.
- Beat butter and sugars until fluffy and lighter in color, approximately 5 minutes. Beat in eggs and vanilla and continue to beat 2 minutes. Slowly add in dry ingredients and finally stir in the chips.
- Scoop out dough by the tablespoon or using a cookie scoop and place on a silpat or parchment lined baking sheet. Bake 12-15 minutes and remove cookies to a cooling rack. Gobble down with a big glass of cold milk.
Recipe adapted from here
If you’re the chocolate on chocolate type, you must try this chocolate chip biscotti. It just might become your favorite coffee dunker.
What is your favorite type of chip cookie? Share a link in the comments so we can all check it out!