Perfectly Crispy and Chewy Dark Chocolate Chip Cookies

It’s another cold day here in the Rocky Mountain State.  Snow again tomorrow.  This calls for baking.

We’ve been here before, but I’ve updated a few techniques I’ve learned for chewier cookies with a deep toffee, chocolate taste.  Changes are in purple.

 I love my little cookie scoop.  Good for perfect cookies and filling muffin tins.

Let cool slightly before moving to baking rack.

Dark Chocolate Chip Cookies

(this is a half-batch)

  • 1 stick butter, melted and slightly cooled
  • 1 egg
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar60% Cacao Bittersweet Chocolate Baking Chips
  • 1/2 tsp baking soda
  • dash of salt
  • 1 tsp vanilla
  • 1 cup + 1 to 2 tbsp flour
  • 1 cup 60% Cacao Bittersweet Chips
  • 1 cup walnut halves

mixing bowl and cookie sheet

Preheat oven to 375 degrees

Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, and flour, then add to butter mixture, blending well. Add nuts and chocolate chips. Refrigerate for 15 minutes or longer.  Keep remainder refrigerated while baking each batch.  Spoon onto cookie sheet and bake at 375 degrees for 10-12 minutes. Cool on cooling rack.

Melting the butter gives you a chewier, crispier cookie.  Letting it rest in the refrigerator enhances the toffee flavor from the brown sugar.  Big cookie bakeries let theirs rest over night before baking.  I don’t have that kind of patience.  Though I’ve been known to double or quadruple this recipe and refrigerate for a week and make a fresh dozen each day.

You can also freeze the dough balls on parchment paper on a baking sheet and then store in an airtight container for quick baking later.

4 thoughts on “Perfectly Crispy and Chewy Dark Chocolate Chip Cookies

  1. Where is the flour? No flour in listed recipe. I just started making them, and now will need to go to another recipe to find the approximate amount.


  2. Oh poor Sue – yes, you do need flour. One cup and about 1 tbsp if it’s not quite thick enough (the melted butter kind of means you have to tweak the flour a bit). Sheesh, i need an editor. 🙂

    EDIT: Okay it’s now fixed. So sorry Sue, I hope you found what you needed and they turned out ok.


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