I have a confession. I’m not a dessert person. Cookies included. I love to bake, and of course that means taste testing everything along the way, but I don’t really have dessert cravings. Besides gelato-I love gelato. That being said, if someone takes out a fresh batch of classic chocolate chip cookies from the oven, even I’m compelled to eat one. And I recently realized that I don’t have my own tried recipe for the classic cookie. So after testing out a few recipes, here are my Soft and Crunchy Chocolate Chip Cookies.
Soft and Crunchy Chocolate Chip Cookies
These cookies remind of the cookies I see in bakeries. Homey, imperfect and a wonderful combination of crunchy and soft. The edges of these cookies give a slightly chewy crunch and the brown sugar in the recipe offer them a caramel taste. So good.
The center of these Soft and Crunchy Chocolate Chip Cookies are little bit fluffy and a little bit goey. Two things that are hard to get in a cookie at the same time, but is perrrrrfect.
Servings: 7-10, depending on big you want the cookies
- 1 3/4 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup packed brown sugar
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 2 sticks butter, room temperature
- 1 large egg, room temperature
- 2 tsp. pure vanilla extract
- 2 tbs. water
- 3/4 cup bittersweet chocolate chips
- Line a baking sheet with aluminum foil.
- In a bowl, whisk the flour, baking soda, and salt. Set aside.
- In another bowl, beat the butter until creamy. Add both of the sugars and beat until light and fluffy. Add in the vanilla, egg and water. Mix on low, just to combine. Add the flour mixture and mix on low until just combined. Don’t over mix. Fold in the chocolate chips. Don’t mix.
- Scoop the dough and form into balls and place on baking sheet with room in between, since these cookies will spread. Place baking sheet in the freezer for 15 minutes before baking.
- After, place the baking sheet in the oven and bake for roughly 15 minutes, until the cookies look a little fluffy in the center with browned edges.