Killer Chewy Chocolate Chip Cookies

Well, THAT escalated quickly. We went from instituting a strict baking ban during quarantine to lifting said baking ban to...baking and eating chocolate chip cookies on the daily. Oops. What can I say, I only know how to do things in big, sweeping, overreaching ways. 🤷🏻‍♀️
•
I know there are a million possible methods to wind up at the perfect cookie. I also know that while I like mine soft and chewy, there are plenty of people out there that prefer a harder crispier cookie. Maybe this isn’t your killer cookie, and that’s ok. More for me! Wait, does it work that way?

Yield: 12 cookies

Author: The Balaboosta Chef

Print

Killer Chocolate Chip Cookies

Prep time: 10 MCook time: 17 MTotal time: 27 M

Ingredients:

• 6 tablespoons unsalted butter, softened to room temperature
• 1 tablespoon plus 2 teaspoons refined or filtered coconut oil (shortening will work as a sub)
• ⅔ cup brown sugar, light or dark both work
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 egg YOLKS ONLY (save the whites for an omelette)
• 1 cup all purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• 2 3oz bars semi-sweet or milk chocolate, but we do a mix, chopped (save 1 square from each for later!) (sub ¾ cup chocolate chips if you don’t have the bars)
• Maldon or other flakey sea salt (optional)

Instructions:

1. Preheat the oven to 360°F. Line two sheet trays with parchment or a silpat mat.
2. Cream the butter, coconut oil and both sugars in a stand mixer for 3 minutes.
3. Add vanilla and egg yolks and mix another minute.
4. Add flour, salt & baking soda and quickly mix until just incorporated. Do not overmix.
5. Roughly chop all but one square from each bar of chocolate. Add to the batter and mix until dispersed evenly. Chop the last two squares of chocolate into big pieces and reserve.
6. Place 3 tablespoon scoops of dough onto the sheet tray, 6 to a tray, evenly spaced apart. Place the first sheet tray into the oven and bake for 13 minutes. 
7. After 13 minutes, remove pan and gently press half of the chopped reserved chocolate squares onto the tops of the cookies. Place back in the oven and bake for another 4 minutes. Sprinkle with sea salt, if using. The cookies will not look cooked, but let them sit on the sheet tray for another 20 minutes to allow baking to continue before digging in.
8. Repeat with the second sheet tray of cookies and try not to eat them all in one sitting.

Equipment:

Stand mixer or hand mixer or just a wire whisk and a bowl 2 large sheet trays lined with parchment or silpat

Did you make this recipe?

Tag @thebalaboostachef on instagram and hashtag it #thebalaboostachef

Created using The Recipes Generator