Chewy chocolate chip cookies
Golden edges, soft middles and puddles of chocolate, made with melted butter and a spoon, so you don’t need a mixer.
- 75 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 12
- About $0.69 a serving
- 480 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 12 servings.
- 2 sticks butter
- 2 large eggs
- 2 cups chocolate chips
From your pantry
- 1 cup brown sugar, packed
- ½ cup sugar
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Each serving has about 480 calories, 5 g protein, 64 g carbs and 25 g fat, and costs about $0.69 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Microwave the butter in a large microwave-safe bowl in 30-second bursts until , then let it cool for 10 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 10 min
Dolly’s tip: Hot butter cooks the eggs and melts the chips. Warm is fine; hot isn’t.in the brown sugar and sugar until smooth, then whisk in the eggs and vanilla until glossy.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the flour, then stir it in with the baking soda and salt shows. Stir in the chocolate chips.
Spoon and level. Spoon and level is how to measure flour: spoon it lightly into the measuring cup, then sweep the extra off the top with the back of a knife. Scooping straight from the bag packs in too much flour and makes bakes dry and heavy.
How you’ll know: The flour sits flat and even with the rim, and you never pressed it down or tapped the cup.
Just combined. Mixing until just combined means stopping the moment the dry flour disappears into the batter. More stirring makes cakes, brownies and muffins tough, so a few small lumps are fine.
How you’ll know: No streaks of dry flour are left, but the batter still looks a little lumpy, and that’s right.
Food safety: Don’t eat raw dough or batter, not even a lick of the spoon. Raw flour can carry E. coli and raw eggs can carry salmonella until they’re cooked. The one exception is dough with no eggs, made with flour heated to 165°F.
Cover the bowl and the dough for 30 minutes, so the cookies bake up thick instead of spreading thin.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Timer: 30 min
Dolly’s tip: It keeps up to 3 days in the fridge. Cold dough just needs an extra minute in the oven.the oven to 350°F and line 2 with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Scoop the dough into balls of about 2 tablespoons each and set them 2 inches apart, 12 to a sheet.
Bake one sheet at a time for 10 to 12 minutes, until the edges are but the middles still look a little soft.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 10 min
Dolly’s tip: Pull them when the centers look slightly underdone. They finish on the hot pan.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let the cookies sit on the sheet for 5 minutes, then move them to a rack to cool while the next sheet bakes.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
