Chocolate chip cookies that are crisp on the outside yet moist and chewy on the inside. They’re a whole new level of yum!
Folks, I hate waiting. Especially if it involves warm, gooey chocolate chip cookies fresh out of the oven. Even the few seconds it takes for a batch to cool enough to bite is too much for me to bear. But if we want to take our cookies from good to great, we need to hold on to our horses and chill these babies for 36 hours before popping them in the oven to bake.
I found this recipe from a package of Ghirardelli chocolate baking chips years ago and has since become my go-to when I’m in the mood for something sweet and chocolatey. I have to say, these cookies never fail to deliver the pure indulgence I crave.
However, a friend of mine shared with me a few months ago a baking tip/method that totally leveled up my favorite chocolate chip cookie recipe into the best cookies I’ve had in my life!
Chill the dough, she said, and I was glad I listened.
I am not really sure what chemical wizardry happens here but from what I’ve read, the long chill time allows the dry ingredients to soak up more of the wet ingredients for a firmer dough.
The resulting cookies have a deeper flavor and bake up plump and proud!
Crisp on the outside yet moist and chewy on the inside, these chocolate chip cookies are a whole new level of yum. Definitely worth the 36-hour wait. 🙂
- 2¼ cups unsifted flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, room temperature
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 1 (10 ounces) semi-sweet chocolate baking chips (I used Ghirardelli brand)
- 1 cup walnuts, chopped
- In a bowl, combine flour, baking soda and salt. Stir together and set aside.
- In a large bowl, beat together butter, sugar and brown sugar with electric mixer at medium speed until creamy. Add vanilla extract and eggs, one at a time, beating well after each addition at low speed.
- Slowly add the flour mixture into the creamed mixture, beating at low speed until well-incorporated. Add chocolate chips and nuts. Stir until evenly distributed.
- Press a plastic wrap against the dough and refrigerate for 36 hours.
- Drop dough by the tablespoon onto ungreased cookie sheets about 2 inches apart. Bake in a 350 F oven for about 12 to 15 minutes or until cookies are golden brown. Allow to slightly cool for about 1 to 2 minutes and transfer to a wire rack to ccool.