My favorite Chocolate Chip Cookie Recipe

This yields a cookie that is crunchy on the outside, but soft and melty on the inside.

Ingredients:

• 3/4 cup butter, softened
• 1 cup brown sugar
• 1/4 cup sugar
• 1 egg & 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp salt
• 1 3/4 cup all purpose flour
• 2 cups semisweet chocolate chips (I like Guittard)

Directions:

1. Beat the butter until light and fluffy. A few minutes.
2. Mix in the sugars, eggs, and vanilla extract.
3. Mix in baking soda and salt.
4. Gently mix in the flour.
5. Gently mix in the chocolate chips until evenly distributed.
6. Cover and refridgerate dough for at least 3 hours, but ideally overnight.

Baking instructions:

1. I like to bake these to order for warm cookies, so I typically bake 2-3 at a time. If you try to do a whole baking sheet, you will probably need to tweak the baking temp/time to compensate.
2. 75g of dough per cookie
3. Bake at 350° on parchment paper for 13-14 minutes until the edges are golden brown and the tops have some golden brown spots. You should pull them out before you typically would. Do not overbake.
4. Let them rest on the baking sheet for 15 minutes. They will continue to cook a bit more.

Air fryer baking instructions:

Alright, this is weird. But sometimes you don’t have access to a conventional oven, and you want a fresh homemade cookie. Like if you are camping in a van. After some experimentation, I came up with these instructions. It works for my air fryer, you may need to tweak it for your air fryer. The foil blocks some of the airflow from the bottom, and the heating element on top heats it from the top almost like a broiler. The air fryer applies heat much faster than a conventional oven, so if you put in a cookie dough ball it’s not going to melt into a disc and then develop a crust. It will melt into more of a dome, and then develop a crust. The outside will cook faster than the inside, and then the cookie will come out uneven due to it’s tall center. So you want to shape it to it’s final cookie shape before it bakes. And it should be pretty uniformly thick disc, so that it cooks more evenly. Also the foil should be as small as possible, since it will block airflow and possibly catch it like a sail. I would put each cookie on it’s own foil square.

1. Preheat air fryer to 300°
2. 55g of dough per cookie - refrigerated
3. Press it into an uniformly tall disc shape on a 3.5” square of foil
4. Air fry at 300° for 13.5 minutes
5. Let them rest for 7 minutes

Original Source: https://www.reddit.com/r/Baking/s/VP8NTh1PDn

Notes: original recipe calls for molasses, which I didn’t like. Also added refrigeration(helps hydrate the flour and intensify the flavor), slightly increased baking time to compensate, slightly increased baking soda for simplicity, and got rid of flattening step(flattening decreases the crunch on top and the softness on the inside).

Ryan modification: Use only 1 cup chocolate chips and add 1 cup pecans.