My take on these classic cookies includes the perfect balance between gooey and crunch, a good amount of chocolate chips, with little fuss to prepare and no refrigerating prior to baking. The end result? The perfect chocolate chip cookie with a crisp outer edge and a chewy center.
Keyword Chocolate Chip Cookies, Cookies, Thick Chewy Chocolate Chip Cookies
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high for 3 minutes.
Add the egg, water, and bourbon or vanilla and continue to beat on medium-high until the mixture is lightened in color. I let it go for another 5 - 7 minutes. Mixing for this long gives a nice merengue-like topping to the cookies and it melts, the sugars into the butter.
In the meantime, combine the flour, baking soda, and salt in a medium bowl. Set aside.
Add the dry mixture to the sugar mixture and mix until it's just combined. Add in the chocolate chips and just mix until they're incorporated.
Scoop using a #40 scoop (3 tablespoons), spacing them apart on the prepared baking sheets. I can fit 10 - 11 cookies per baking sheet which should use up all the dough. You should get 20 -21 cookies depending on how much dough you eat along the way. Come on, we all do it. If you don’t have a scoop, just measure out 3 tablespoons of dough then rough up the surface with a fork. Sprinkle each mound with a sprinkle of sea salt, if you like.
Bake for 11 minutes, until golden on the outside but still a little soft in the middle. It's better to slightly undercook if you want chewy gooey cookies. If you cook them too long, they will be hard and crispy. Remove from oven and allow to cool for 5 minutes before transferring onto a cooling rack.
*Dark brown sugar gives these cookies that extra chewy texture. If you don’t have dark brown you can use light brown sugar but just know, they won't have that extra molasses flavor and might be slightly less chewy.Do not roll these into balls using your hands. Rolling the dough changes the texture of the cookies and they will not look the same. What makes these special is the uniqueness of each cookie. These cookies are meant to be scooped and not rolled. If you roll the dough into balls, the texture will change. If you don't have a scoop, use a spoon and plop even sizes onto baking sheet and adjust the baking time. The scoop I use holds 3 tablespoons. If you use a smaller scoop, adjust the baking time taking off a few minutes and go from there.
Thick Chewy Chocolate Chip Cookies https://www.thegeneticchef.com/thick-chewy-chocolate-chip-cookies/