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Chilled Chocolate Chip Cookies

These cookies are made with a rich, buttery dough that benefits from a thorough chill, enhancing flavor and creating a chewy, thick interior with crisp edges. The process involves creaming butter and sugar, mixing in eggs and vanilla, folding in chocolate chips, and refrigerating the dough before baking to achieve the perfect texture and appearance.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 113 g unsalted butter softened, not melted
  • 100 g granulated sugar crisp and sweet
  • 1 large egg large size
  • 1 tsp vanilla extract good quality
  • 150 g all-purpose flour
  • 1/2 tsp baking soda
  • 150 g chocolate chips mix of dark and milk preferred

Equipment

  • Mixing bowl
  • Whisk or spatula
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. In a mixing bowl, beat together the softened butter and sugar until the mixture is light, fluffy, and slightly pale, about 2-3 minutes, and you can hear a gentle scratching sound as the sugar dissolves.
  2. Add the egg and vanilla extract to the bowl, then whisk or fold until the mixture becomes glossy and smooth, about 1 minute.
  3. In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, folding gently until just combined—avoid overmixing to keep the dough tender.
  4. Stir in the chocolate chips, ensuring they are evenly distributed throughout the dough. It will be thick and slightly sticky.
  5. Wrap the bowl with plastic wrap or cover with a lid, then refrigerate the dough for at least 30 minutes, or up to 24 hours, to deepen the flavor and improve the cookie's structure.
  6. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
  7. Using a tablespoon or small ice cream scoop, portion out the chilled dough and place about 2 inches apart on the prepared baking sheet. Gently flatten each mound for even baking.
  8. Bake the cookies for 10-12 minutes, until the edges are golden brown and the centers are just set. You might hear a slight crackle on the surface as they bake.
  9. Remove the baking sheet from the oven and let the cookies rest for about 5 minutes; they will firm up slightly as they cool.
  10. Transfer the cookies to a cooling rack and let them cool completely for about 10 minutes. Now, enjoy the warm, gooey centers with crispy edges — perfect for sharing or indulging all on your own!

Notes

Chilling the dough enhances flavor and texture, so don't skip this step. For extra richness, try browning the butter before mixing. Store leftovers in an airtight container for up to 3 days or freeze for longer freshness.