Last week, my baking team and I baked over 2000 chocolate chip cookies for one of our corporate clients. I thought it was fitting, too, being President’s Day weekend and all, since what is more patriotic than the beloved, traditional chocolate chip cookie?
Over the course of two days, we made, scooped, baked, and individually wrapped each cookie. Lots of work that at times led to moments of silliness (hey, we bakers need to have some fun, too!)
I developed this chocolate chip cookie recipe for my brother, who for years asked me for a chocolate chip cookie that was flat, crispy on the edges and chewy in the center. It had to have chocolate in every bite, too. It sounded impossible, but I was up for the challenge!
And so, Beach House Baking’s Chocolate Chip Cookie was born. My recipe has a higher proportion of fat and sugar which allows the dough to simultaneously spread and caramelize (see the brown wrinkles on the edges?).
The cookies have just the right amount of leavening to remain flat yet chewy. I use mini chocolate chips (10,000 count Callebaut chocolate chips) so that there’s chocolate in every bite, but not enough to be overwhelming.
These cookies have phenomenal texture (all modesty aside) – crispy on the edges and chewy in the center. Enjoy them with a cup of ice-cold milk, or pack up a couple and take them to the beach for a picnic.
If you like this recipe and want more like it, check out my cookbook Beach House Baking on Amazon. 🙂
Chocolate Chip Cookies (Flat and Chewy)
Ingredients
- 1 cup butter (unsalted), 2 sticks at room temperature
- 1 cup brown sugar light
- ⅔ cup sugar plus 3 tablespoons
- 2 eggs
- 1⅔ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 12 ounces chocolate chips (mini), 1 package
Directions
- Preheat the oven to 375 degrees. Line a few sheet pans with parchment paper or aluminum foil. Set aside.
- Combine the flour, baking soda, salt, and chocolate chips in a bowl. Set aside.
- In a mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about one minute. Add eggs one at a time, scraping well after each addition. Add the dry ingredients, and mix until incorporated.
- Scoop the dough onto the prepared trays (I use a 1-ounce ice cream scoop), and bake for 10 to 12 minutes, or until the cookies are lightly browned all over.
- Remove from oven and let the cookies cool on the sheet pans.