24 hrs 10 mins
Chef #1352632's Note:
This was from Shine on Yahoo! and I didn't want to lose the recipe! It was adapted from Baking at Home with the Culinary Institute of America, according to the website. They claim the key to the moist, chewy cookies is to use high-fat butter (such as a European variety) and refrigerate them overnight, so this is not something you'll whip up and enjoy on a rainy afternoon. :) I'll have to plan ahead.
My Private Note
Units: US | Metric
- 1In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.
- 2In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
- 3Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight.
- 4Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
- 5Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.
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Nutritional Facts for Best-Ever Thick and Chewy Chocolate Chip Cookies
Serving Size: 1 (1268 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 233.2
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 8.5 g
- Cholesterol 35.8 mg
- Sodium 135.1 mg
- Total Carbohydrate 27.8 g
- Dietary Fiber 2.1 g
- Sugars 14.7 g
- Protein 3.3 g