To be honest, when I think of my ideal chocolate chip cookie, it has to be three things.
- Chewy on the inside with a slight crunch on the outside
- Not too puffy or cakey
- Filled with chocolate chunks
Simple as that, right? Meh… not so much. Too much white sugar and you’ve got an overly crunchy cookie. Too much brown sugar and your cookie is overly chewy. Too little baking soda and your cookie doesn’t spread, but too much baking powder and your cookie is cakey.
There are SO many nuances to cookies, down the amount of certain ingredients you put in, how you melt (or cream) your butter, the amount of chocolate you put in your cookies, and so on and so forth. It’s overwhelming to say the least.
But if you like your cookies the way I like mine, chewy with a slight crunch, not cakey, and filled with ooey gooey chocolate, then you’ve come to the right place!
One quick note before we get started, the first step in this recipe is actually not preheating the oven, as we will let the cookie dough chill for a bit before we scoop and bake. 🙂
If you made this recipe, I’d love to see it! Let me know in the comments or tag me on IG at @simply_unbeetable 🙂