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I have only one secret to this recipe; chilling the dough.
I have been making those cookies for more than a decade now and I have made countless tweaks to the original recipe, but nothing I did made a big of a difference as big as chilling the dough did. I simply can not stress enough how important it, if you wish to have chunky, crispy on the outside and chewy on the inside cookies.
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Ingredients:
2 sticks of butter (200 gms), preferably at room temperature
3/4 cup of tightly-packed brown sugar
3/4 caster sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups of sugar
1/2 tsp salt
1 tsp baking soda
2 cups of semi-sweet chocolate chips
Procedure:
- In a mixing bowl, mix the room butter with the brown and caster sugar until you reach a wet sand consistency.
- Add the eggs and the vanilla extract to the mix until fully incorporated and no traces of eggs are seen.
- In a separate bowl, mix the flour, salt and baking soda. Then add the dry ingredients to the mix.
Mix slowly until all flour is incorporated in the mix, avoid overworking the dough. - Add in 2 cups of semi-sweet chocolate chips and mix with a rubber spatula
- chill the dough in the fridge for at least an hour, overnight yields the best results.
- Spoon the dough and create small to medium balls (around 30 gms each) and place on a baking sheet lined with a silicon mat. Don’t crowd your tray, leave 3 to 4 cms between cookies from each side.
- Bake in a preheated oven at 190 °C, for 8-10 minutes or until the edges are golden brown.
Remove from the oven and place on the countertop and completely cool, hot cookies break and will stick to each other.
Cookies are removed from the oven when soft and left to harden outside. If you leave it for too long in the oven, it will be too hard to eat when it cools down. If you prefer cookies that are browned on the top, bake them with the oven light on and keep an eye until you reach the color that you prefer most. In all cases, Do Not leave the cookies for more than 12 minutes in the oven.
Enjoy!
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