1 tsp of baking soda
½ C of brown sugar
1 C of granulated sugar
1 tsp of table salt
1+1/2 sticks or ¾ C of butter (170 g or 6 oz)
1 egg + 1 egg yolk
2 tsp of vanilla extract
52% (dark) chocolate chuck, chopped.
Salt (sprinkle on unbaked cookies)
Sift dry ingredients together in a bowl, set aside. Make sure the brown does not clump up.
Micarowave butter in medium heat until completely melt (should not bubbling), mix in sugars. Stir with fork until they are completely incorporated and that you cannot see streaks of butter. Before mix in eggs, ensure butter mixture is not too hot. You can just simply poke a clean finger in the mixture and feel if it is too hot for your finger tip. If it is okay, pour in the eggs. Stir vigorously for half a minute until well-blended. Add vanilla extract, stir to combine
Add wet ingredients to the dries (or do it the other way around if you do not want to dirty too many bowl). Stir with fork until well blend. The good thing about making chewy cookies is that, it is a study animal, you don’t have to be kind. Just stir, smash, flip or do whatever to mix the dough.
Cover the cookie dough with plastic wrap. Push down the plastic so that it touches dough surface. And rest in the fridge until firm to make a ball, around 2 hours. For best color and taste, NYtimes recommend 24-36 hours rest in the fridges.
When you are ready to bake, pre-heat the oven to 325 F. If you want giant cookies, say 4-inch diameter, make 40-45 g of dough and then add dark chocolate chunks. I normally make 25-30 g dough, which yields 3-inch diameter, the right size to cure my crave.
Put the dough on the tray, lined with un-greased parchment paper, 2-inch apart. Flatten them down a bit. ***This is important*** Sprinkle salt very lightly on surface before you put the tray in the oven.
Bake for 10-15 minutes for smaller cookies (25-30 g ball) , or 25 minute for giant cookies. Rotate the tray half way through to get them evenly browned.
They should be just a little dry out on the edge/surface but soft in the center. If you have thermometer, it should register 85C in the center. Do not over-bake or they will be just dry and hard. If the oven is too hot, the cookies will get burnt before they are done.