Description
These Thin and Chewy Chocolate Chip Cookies are perfectly balanced with a rich buttery flavor and a delightful toffee-like chew. Featuring a blend of milk chocolate and semi-sweet chunks, these cookies offer an irresistible combination of texture and taste. Chilled dough enhances their depth of flavor and creates the ideal thin and chewy consistency.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Butter (1 stick, melted)
- 3/4 cup Brown Sugar (packed)
- 1/2 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
Add-ins
- 8 ounces Milk Chocolate and Semi-Sweet Chunks
Instructions
- Melt Butter and Mix Sugars: Melt the butter in a microwave-safe bowl at 50% power to avoid splatters. Once melted, add the brown sugar and sugar, stirring vigorously for about 2 minutes until the mixture is completely smooth and the sugars are well dissolved.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture and stir thoroughly for 1 minute to combine fully.
- Combine Dry Ingredients: Add the flour, baking soda, and salt to the wet ingredients. Stir until just combined. Let the dough rest for 5-10 minutes before adding chocolate chunks to prevent melting.
- Fold in Chocolate Chunks and Chill: Fold the milk chocolate and semi-sweet chunks into the dough gently. Cover the dough and chill for at least 30 minutes; for a more pronounced toffee flavor, chill up to 24 hours wrapped tightly in plastic wrap.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper to prevent sticking and allow even baking.
- Portion Dough and Bake: Using a cookie or ice cream scoop, portion the dough onto the baking sheet, leaving at least 4 inches between each cookie to accommodate spreading. Bake for 11-15 minutes or until the edges turn light golden, indicating that cookies are done.
Notes
- Chilling the dough enhances flavor and texture; longer chilling yields more toffee-like chewiness.
- Using a light-colored baking sheet helps prevent over-browning of the cookie edges.
- Space cookies well apart on the baking sheet as they spread significantly during baking.
- For thicker cookies, chill dough longer or use less space between scoops for less spreading.
