Description
Experience the nostalgic taste of mall-style cookies with this recipe designed for a pale, dense, and ultra-chewy finish. By utilizing cold butter and a low-temperature bake, these chocolate-rich treats remain soft and tender for days.
Ingredients
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 cup cold salted butter, cubed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces semi-sweet chocolate chips
Instructions
- Cream the dark brown sugar and granulated sugar in a mixer on medium speed for one minute.
- Add the cold cubed butter and beat on medium-high for four to five minutes until a grainy paste forms.
- Mix in the eggs and vanilla extract on medium-low speed for exactly one minute.
- Add the flour, baking soda, salt, and chocolate chips, mixing on low speed until the flour is just incorporated.
- Scoop the dough into 19 equal mounds using a quarter-cup measure and flatten the tops slightly.
- Cover the dough mounds and refrigerate for at least 30 minutes to ensure the proper chill.
- Preheat the oven to 300F (149C) and bake the chilled mounds for 15 to 16 minutes.
- Let the cookies rest on the hot baking sheet for 10 minutes to allow the centers to firm up properly.
Notes
For an even more professional look, reserve a handful of chocolate chips to press into the tops of the dough mounds before they go into the oven. Chilling the dough is the most critical step to prevent thinning, so do not skip the refrigeration period if you want that signature thick texture.
- Prep Time: 15 mins
- Cook Time: 16 mins
- Category: Dessert
- Method: Baking
- Cuisine: American