I have a long time favorite chocolate chip cookie recipe here. They are my favorite because for me they are a the perfect combo of crispy, chewy, packed with chocolate, great flavor… I could go on and on. I also love other types of chocolate chip cookies too though. I don’t think I have ever found one I didn’t like 🙂 I decided to try this recipe because the emphasis was on soft and chewy, and that sounded delicious.
These cookies have a very similar taste profile to my favorites. I really can’t make a chocolate chip cookie without the brown butter now, because they just have so much less flavor without that step. They texture of these is definitely different though. I loved how tall and soft and chewy they were, and these will definitely be making it into my rotation again. If you love the salty/sweet combo like I do, these are great with some flaky sea salt sprinkled on top.
Lets talk about chocolate for chocolate chip cookies. I don’t think you can have too much. My kids disagree and like a more moderate amount of chocolate chips, so I have to compromise. I love the Ghirardelli milk chocolate chips best, but their semi sweet chips are also great, or you can use a good quality chocolate bar chopped into chunks. For great cookies, don’t use the cheaper chips. You can get Ghirardelli in most grocery stores now. Check out my favorite links page for the links to my standard cookie baking tools. I always use parchment and good cookie scoop.
Soft, Chewy Chocolate Chip Cookies
Ingredients
- 1 3/4 cup AP flour always spoon and level your flour if not weighing it
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup salted butter
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 2 egg yolks room temp
- 1 tbsp vanilla
- 6 oz chocolate chips more or less to taste
- flaky sea salt for topping optional
Instructions
- Line baking sheets with parchment and heat the oven to 350.
- Place the butter in a heavy duty pan over medium heat and melt until foaming, swirling often. Continue swirling and heating until the solids begin to brown and you see brown specs in the bottom. Stop when they are golden brown as burnt butter is bitter.
- Immediately pour the butter into a heat safe bowl and add the sugars and vanilla and mix well. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk the egg yolks into the butter mixture and then fold in the flour mix. Gently fold in the chocolate chips.
- Scoop balls of dough using a medium size cookie scoop onto the trays, I did 6 per sheet. Bake for 7-8 minutes, or until starting to brown around the edges. Don't overbake or you will lose some of the soft texture. Sprinkle with salt if you like.