This recipe uses some secret techniques to create super chewy chocolate chip cookies. The only thing missing? A tall glass of milk for dunking.
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Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
Parchment paper prevents the cookies from sticking to the baking sheet.
In medium bowl, whisk together flour, baking soda, and salt.
In large bowl, whisk brown sugar, melted butter, and granulated sugar until smooth. Add egg and vanilla and whisk until well combined.
Add flour mixture and use rubber spatula to stir until just combined and no streaks of flour are visible. Add chocolate chips and stir until evenly combined. (If dough is really sticky, place bowl in refrigerator for 15 to 30 minutes before proceeding with step 5.)
Use your hands to roll dough into 12 balls (about 2 tablespoons each). Place dough balls on baking sheet, leaving space between balls.
Leave 2 inches between dough balls, arranging them in staggered rows so they don’t melt into each other.
Place baking sheet in oven. Bake cookies until edges are set and beginning to brown but centers are still soft and puffy, 15 to 20 minutes.