Christmas Thick & Chewy Chocolate Chip Cookies

Christmas Thick & Chewy Chocolate Chip Cookies

Awww! The smell of freshly baked chocolate chip cookies lets you know the holidays have arrived! Are you looking for a special treat for your family and friends? Better yet, wrap a cookie in a neat little holiday envelope napkin as a special treat for them to take with them after a holiday event.

I have tried many different recipes for chocolate chip cookies, but this Thick & Chunky Chocolate Chip Cookie Recipe by Becca Cousins is my favorite for the perfect flavor and texture. I like my cookies to be big, chunky, and chewy! I followed the recipe to the 'T' when mixing. However, after mixing the dough, I added a special step to keep the cookies big and chewy. After mixing, I shape the cookies into golf ball -sized balls and place on a parchment-lined cookie sheet. Cover with saran wrap and refrigerate overnight. Remove from the refrigerator 15 minutes prior to baking. The refrigeration over night keeps the cookies from flattening out and spreading too much, providing a thick, chunky, and chewy cookie. You can make balls bigger than a golf ball. I have tried balls that range from 60 grams to 90 grams, with 90 grams being large bakery style cookies. My boys love the large 90 gram cookies! The picture above is a 60 gram ball. If you don't have a digital scale, just make it the size of a golf ball!

Exact measurements are key to baking. I highly recommend investing in a digital scale to measure flour and sugar. A scale also comes in handy when rolling balls of dough to ensure all of the cookies are equal size for even cooking.

Thick & Chunky Chocolate Chip Cookies -Becca Cousins

** (Directions to roll to golf-size balls and refrigerate overnight. Remove 15 minutes prior to cooking. modified by Belinda O'Dell

Ingredients

2 sticks (1 cup butter), fridge cold, cut into 1/2 " cubes

1/2 scan cup (100 grams) granulated sugar.

1 cup brown sugar, not packed (200 grams)

3 egg yolks

1 1/2 teaspoon vanilla

1/2 teaspoon vanilla

1 1/4 teaspoon sea salt

1 1/2 cup (350 grams) all purpose flour, measured by weight

1 cup semisweet chocolate chips ( I used Lily's dark chocolate chips)

1 cup milk chocolate chips

Flakey sea salt, for topping.

Instructions (modified by Belinda O'Dell to add refrigeration prior to cooking)

1. Cut the butter into 1/2 inch cubes. Add butter and sugar to the mixing bowl of a stand mixer with the paddle attachment.

2. Start the mixer on low speed until it starts until it starts to clump up, and increase to medium speed and mix for five minutes scraping the bowl on or two times. Mixture should lighten to a soft beige color as air is incorporated.

3. Scrape the bowl a third time then add the egg yoks and vanilla. Mix on medium high for about one minute, then scrape the bowl again.

4. Add the dry ingredients (fluff flour with a whisk if your're using a measuring cupe and and not a food scale). Mix on low until almost no flour is visible, about 45 seconds. Stop the mixer & then add the chocolate chips.

5. Mix on low for about 30 seconds so that the dough picks up all of the flour from the bottom of the bowl.

6. (modified by Belinda O). Determine if you would like golf ball size cookies or larger. Roll balls into 60-90 gram weights depending on your size preference.

7. Place balls on a parchment-lined cookie sheet spaced apart for spreading. Refrigerate overnight.

8. Preheat oven to 375 degrees.

9. Remove from oven 15 minutes prior to baking.

10. Bake 10 minutes for 60 gram (golf ball size) cookies. (Makes 20 cookies) -pictured above.

11. Bake 12-14 minutes for 90 gram (between golf ball and baseball size) (Makes 10-12 cookies)

12. Remove from oven. The cookies should look soft in the middle and they will continue to cook while cooling.

For chewy cookies, do not over-mix the flour in the cookies and do not overcook.

Place cookie in a holiday napkin folded into an envelope.