Notes: You can make this batter and store it in the fridge for a week, baking off cookies as you like. I like to weigh (so anal and totally unnecessary) my cookie balls before baking and found that 1 oz (28 g) was a nice size for these cookies. Also, I find “thin and chewy” as opposed to “thin and crisp” to be a better description of these cookies. Also, I used Kerrygold butter because I had it, but it’s not necessary. Finally, I found a 350 degree oven to be a better temperature for my cookies — mine browned a little too much at 375 — but this might not be the same for your oven, so start with 375 and then adjust accordingly.
Also, if you like thick-and-chewy chocolate chip cookies, try these.
10 ounces room temperature high-fat butter, such as Kerrygold
1¼ cups (298g) dark brown sugar (I used light)
¾ cup (149g) granulated sugar
1 tablespoon vanilla bean paste or extract (I used extract)
2 teaspoons kosher salt*
2 large eggs
1¾ cups plus 2 tablespoons (265g) all-purpose ﬂour
1 teaspoon baking soda
8 ounces chocolate chips
*It seems like a lot, but go for it…I even used salted butter, which I don’t typically use or recommend, and the cookies were not too salty.
1. Preheat the oven to 375° (or 350º…see note above). Line baking sheets with parchment paper. Combine the butter, brown sugar, granulated sugar, vanilla bean paste, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes.
2. Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips.
3. Remove the bowl from the mixer. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl. Drop the batter by the well-rounded tablespoon, about 4 inches apart, onto the parchment-lined baking sheets. Bake until golden brown, 10–11 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool.0