Description
These thick, pillowy cookies use barely-melted butter and a high ratio of brown sugar to ensure a tender texture that lasts for days. Perfect for those who crave a dense, bakery-style treat that stays fresh and chewy long after baking.
Ingredients
- 8 tablespoons (113g) salted butter, barely melted
- 1/2 cup raw cane sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chips and chunks
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and microwave the salted butter for approximately 40 seconds until almost entirely liquid.
- Using a stand mixer or electric beaters, combine the melted butter with the raw cane sugar and light brown sugar, beating for about one minute until creamy.
- Add the vanilla extract and the egg, then beat on a low speed for only 10 to 15 seconds to avoid over-aerating the dough.
- Add the flour, baking soda, and salt, mixing on low until crumbles form, then use your hands to press the mixture into a cohesive ball.
- Fold in the chocolate chips and chunks by hand to ensure even distribution without overworking the gluten.
- Roll the dough into 12 large balls and place them on a cookie sheet with ample spacing.
- Bake for 9 to 11 minutes until the tops look puffy and pale; do not wait for them to turn golden brown.
- Let the cookies rest on the hot baking sheet for at least 30 minutes to allow the centers to set properly.
Notes
To ensure the most accurate texture, measure your flour by weight rather than volume to prevent adding too much. Always store these cookies in an airtight container immediately after they have cooled to lock in the moisture from the brown sugar.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American