It’s no secret here at Ali Does It that the Pie and I are quite enamoured with the guys over at Brooklyn’s Baked. When the b’ys were on their way over last weekend to play some Street Fighter at our house, the onus was on us (ha. ha.) to come up with a tasty treat, so we made some chocolate chip cookies. These ones are great because they’re crunchy on the outside and chewy on the inside, just like we like them. The trick to getting that texture is in chilling your dough for several hours, or even overnight. This means that when you make your dough balls on the baking sheet, the outside will start to cook and provide a cookie structure, an outer wall, before the inside can warm up and ooze all over the place. You will notice with these cookies that I didn’t have time to chill them for very long and as a result they spread quite a bit, running into each other on the pan. So that’s why you chill your dough.
Start with your dry ingredients. In a bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda. Set that aside.
In the bowl of an electric mixer, cream together 1 cup butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until it’s smooth and fluffy.
Scrape down your bowl to get all the stuff back together and beat in 2 large eggs, one at a time. Let the eggs emulsify the ingredients between additions. The mixture will look light and fluffy when it’s ready.
You can add in now 2 teaspoons vanilla and beat for an additional few seconds.
Add in half the flour mixture and beat slowly until just incorporated (if you do it on a high speed the flour will fly everywhere. Been there, done that. More than once). Add the second half and do the same thing.
Fold in at this point 2 2/3 cups chocolate chips. I used 2 cups of chocolate chips and then added 1 cup Skor bits that were leftover from an office ice cream party. I also got the Pie to do the stirring for me, as the dough was stiff.
Now chill your dough for about six hours, or even overnight, before you do your baking. As I said earlier, I didn’t have time, which means I had to deal with the consequences of flat cookies.
Preheat your oven to 375F. Line baking sheets with parchment paper, and using an ice cream scoop with a release mechanism, or a really round soup spoon, serve up the dough in 2 tablespoon-sized balls.
Bake the cookies for 12-14 minutes, rotating the pans halfway through. Leave the cookies to cook for 5 minutes on the pan before transferring them to wire racks to cool completely. If you don’t eat them all immediately, store them in an airtight container for a couple days.