It’s been forever since I posted and for that I am sorry. I have been super busy for the last few months being super pregnant and giving birth to my little peanut! Life is crazy for me but it’s been great.
So I’m sitting here eating chocolate chip cookies and watching shark week. Fun fact about me, I love… like really LOVE sharks. I don’t know why or what started my fascination with sharks and the ocean but I’ve always been intrigued by ocean life. Is anyone else watching shark week?!
On to the good stuff..
I love me a good chocolate chip cookie. There is nothing more satisfying than a good cookie, and I’m not talking about hard crunchy cookies (unless that’s you’re thing.. or it’s a gingersnap), I mean a crispy outside chewy inside type of cookie.
I believe cookies are sent from the gods. Whoever invented chocolate chip cookies is a genius and I am forever indebted to them! This recipe is great if you love a chewy thin chocolate chip cookie… or if you have some frustrations to work out!
Prep and notes
Prep time: 20-25 minutes
Makes roughly 16 cookies
- Dough needs to be in freezer for 15 minutes
- Freezing and slamming baking pans are necessary to get crispy wrinkles. Do not skip.
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 sticks unsalted butter (room temperature)
- 1-1/2 cups sugar
- 1/4 cup brown sugar (packed)
- 1 egg
- 1-1/2 teaspoon vanilla extract
- 2 tablespoon water
- 190 grams bittersweet chocolate (chopped)
1. Preheat oven to 350°F. Line 3 baking pans with tin foil, the tin foil helps create a crispy bottom.
2. Combine flour, salt, and baking soda in a small bowl.
3. In the bowl of a stand mixer combine butter, sugar and brown sugar. Beat on medium until fluffy. Add the egg, water, and vanilla, mix on low-medium speed.
4. Using an ice cream scoop, scoop dough balls onto pans. Space them 3-4 inches apart, these cookies spread quite a bit. If you make the dough balls smaller the cookies won’t get the ridges and won’t be as chewy.
5. Put 1 pan in freezer for 15 minutes, remove and put into oven on middle rack. Then put second pan into freezer, repeat for the 3rd pan as well. Do not skip freezing, this helps created chewy and wrinkly texture.
6. Put first pan into oven for 10 minutes then remove. The cookies will be puffy. Lift pan 6″ above stove and drop a couple times. The middle of the cookie will fall and create the wrinkles in the cookie. Put cookies back into oven.
7. Bake for 3 more minutes, cookies will rise again. Remove and drop cookies on stove again. Repeat every 2-3 minutes.
8. Bake for a total of 18 minutes, or until golden brown. The middles should be gooey and much lighter.
9. Let cookies cool on pans before removing them. Store in airtight container once cooled.. if you don’t end up eating them all right out of the oven like my family does.