Cooking with Alison

Best Chewy and Crunchy Chocolate Chip Cookies

In Cookies on March 11, 2010 at pm

I used to get anxious about baking cookies because it was a guaranteed Fail for years.  But I finally got the hang of it by pushing my way through more than a dozen different peanut butter cookie recipes over a short period of time.  Here’s a link to my tips for baking cookies.  After I recovered from baking peanut butter cookies, I took on a mission to find my favourite chocolate chip cookie recipe.  I love cookies that are chewy in the middle with crunchy edges.  I tried 13 different recipes before I declared 2 of them the best.

Both of the recipes that I’ve posted below will give you beautifully chewy and crunchy chocolate chip cookies.  If you like your cookies crunchy, the second recipe makes excellent crunchy cookies if you make them smaller or add an extra minute or two to the baking time.  The first recipe is the one I use when I want to make a large batch quickly and easily.  The second recipe is unique in that it uses browned butter.  I prefer the flavour of the first recipe but I prefer the texture of the second recipe.  Also note that cookies from the second recipe taste better on the second day compared to cookies made from the first recipe.  Both make excellent cookies but the second recipe requires a bit more time and work.  Also, the second recipe doesn’t make as many cookies as the first one.

Chewy and Crunchy Chocolate Chip Cookies Recipe #1

makes 3 dozen cookies.  adapted from Alice’s Chocolate Chip Cookies

2 sticks of salted butter, softened at room temperature

1/2 cup granulated white sugar

1 1/2 cups brown sugar, packed

2 large eggs, at room temperature

1 scant tbsp vanilla extract

2 1/2 cups all-purpose flour  (Note:  Use 1 3/4 cups of flour if you like really thin cookies.)

1 tsp baking soda

1 1/2 tsp baking powder

1 3/4 cups of semi-sweet chocolate chips

Preheat oven to 350 degrees F. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a stand mixer). Add both eggs and vanilla and beat for an additional 2 minutes.  Add sifted baking soda, baking powder, salt, and flour until cookie batter is just fully incorporated.  Then mix in chocolate chips.  Using a #40 cookie dough scoop (or roll about 2 tbsp of dough into golf ball sized balls), drop the dough (or place the balls) 2 inches apart onto a baking sheet lined with a silpat (silicone) mat.  Bake for 8 – 12 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.  Transfer the cookies to a wire rack to cool.  Allow the cookies to cool for at least 3 more minutes before serving.  Store at room temperature in an air tight container, or freeze them.

Chewy and Crunchy Chocolate Chip Cookies Recipe #2

makes 16 large cookies or 2 dozen smaller cookies.  adapted from Cook’s Illustrated Cookbook (original recipe can be found here).

1 3/4 cup (250 g) all purpose flour

14 tbsps (1 3/4 sticks) salted butter

1/2 cup granulated white sugar

3/4 cup dark brown sugar, packed

1 large egg

1 large egg yolk

1/2 tsp baking soda

2 tsp vanilla extract

1 cup chocolate chips (I like to use semi-sweet or Hershey’s special dark)

Preheat oven to 375 F.  Sift together flour and baking soda and set aside.  Heat 10 tbsps of butter in a 10 inch skillet over medium-high heat.  When the butter melts, continue cooking, swirling constantly until the butter is dark brown and has a nutty aroma.  Remove the butter from heat and place in a heat proof bowl. Add the remaining 4 tbsps butter and when the butter has melted completely, pour this into the stand mixer bowl.  Add the sugars and beat until combined.  Then add the vanilla and mix in.  The texture will be grainy and the butter will look like it is separating from the sugar.  Add the egg and egg yolk and mix together.  When there are no more sugar lumps, let the mixture sit for 3 minutes.  Mix briefly and let it sit again for 3 minutes.  Mix again.  The texture will be smooth now.  Gently mix in the flour and baking soda until just combined.  Add the chocolate chips and gently mix in.  If you’re making a large cookie, use a large cookie dough scoop (or use about 3 tbsp of dough and gently roll it into a ball in your hands).  Drop the dough (or place the balls) 3 inches apart and bake for 8 to 11 minutes.  If you’re making a smaller cookie, use a #40 cookie dough scoop (or gently roll 2 tbsps of dough into a ball in your hands).  Drop the dough (or place balls) 2 inches apart and bake for 7 to 10 minutes.  The edges will be brown and the middles will still be soft.  Let cool on the cookie sheet for 2 to 3 minutes before carefully transferring them to a wire rack to cool completely.  These freeze well.

  1. I had upset Krystal before leaving work last night, so I looked through your site to see what I could bake given the ingredients I had lying around the kitchen. I had everything for the second recipe; except that I had used unsalted butter instead of salted (I had extra unsalted butter from the cranberry/almond cake :P).

    So I baked her “I am sorry” cookies. I think they were good because she forgave me.

  2. haha I’m glad they worked 🙂 Unsalted butter works too! Just remember to add a pinch of salt to the recipe as well.

  3. They’re delicious with unsalted butter without adding salt too!

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