Sometimes, shit happens and it’s your fault or maybe it’s not, but it doesn’t really matter because either way, you gotta just man up and deal with it. Chocolate chip cookies are the perfect apology cookie because they’re comforting, everyone loves them, and they’re a cinch to make.
This is a chewy version (which is totally the best version, no offense to those of you who like crispy or cakey cookies) that is guaranteed to put you back in the good graces of whoever you’re apologizing to. I would even go so far as to say that people probably wouldn’t mind if you’re an asshole as long as you bake these cookies. In fact, you might even be able to get away with being an asshole in exchange for these cookies.
Chewy Chocolate Chip Cookies
From Baking Illustrated
Makes 18 large cookies
- 2 cups plus 2 tbsp unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 tbsp (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chips
- Preheat oven to 325F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
- With a wooden spoon, mix together the melted butter and sugars until thoroughly blended. Mixture should be thick and the butter should be completely incorporated. Beat in the egg, yolk, and vanilla until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chips. Refrigerate dough overnight, or up to 48 hours for best results.
- Remove dough from fridge and let it come to room temperature so the dough is soft enough to handle. Roll cookies into balls. Hold the ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. Sprinkle tops with salt if desired. (This sounds way more complicated than it is. Basically what you do is pull the dough apart in half and then mash the flat sides together so the jagged edges stick up. It’s not absolutely necessary, but it does give the cookies that signature look where it’s not completely flat on top.)
- Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets from front to back and top to bottom halfway through the baking time.
- Cool cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.
- Store in airtight containers.
Now I’m not saying these cookies will definitely get you out of any shitstorms, but they sure as hell can’t hurt. In fact, I think this recipe might be the one – you know, the chocolate chip cookie recipe you spend your whole life searching for, the one that makes you believe in baking again after countless mediocre batches, the last thing you think about before you close your eyes at night and the first thing on your mind when you wake up in the morning…
What makes these cookies the perfect chewy cookie? The extra egg yolk and melted butter. I’m kind of over softened butter – melted is totally the way to go. Make sure your eggs are room temperature and that your butter has cooled a little bit before adding it to the sugar. Initially, the sugar/butter mixture will look really wet and the butter will form a separate layer over the sugar – just keep mixing and mixing and mixing until it becomes fully incorporated with the texture of a thick oatmeal but without lumps.
Once you add the dry ingredients, the dough will come together pretty easily. It’s a thick, dense batter, so make sure you give it a couple extra stirs to catch any hidden pockets of flour at the bottom. I like to mix these by hand to prevent overmixing.
I doubled the recipe (because if one batch is good, two is better!) and added a whole slew of fall spices to give these a little something extra. I also used a combination of milk and dark chocolate pieces instead of the usual semi-sweet chips. Even if you’re using regular chocolate chips, I would still chop them up a bit – the smaller pieces will melt into the batter, which adds to the flavor and chewiness. Plus, they look fancier that way with pieces of chocolate chunks studded throughout.
Definitely refrigerate the dough for at least a couple of hours, preferably overnight, and even more preferably for 48 hours. This gives the gluten enough time to rest and a longer refrigeration time means more time for the flavors to meld together.
Make sure you keep an eye on the oven when you bake these. They spread just enough, so be sure to leave a couple inches between the dough so they don’t run together. Underbaking these will also help keep them chewy – look for slightly crisp edges with a gooey middle. Once they cool, they’ll maintain their chewy texture, but make sure sure you store them in an airtight container to be safe. But you probably won’t have any left over, because these cookies will fly off the plate.
This has been a (possibly unnecessarily) lengthy explanation of how to make a chocolate chip cookie. In short, they are delicious, people will love you, and your life will be perfect (if even for just a moment).