J-Dough Chocolate Chip Cookies
Gooey, soft chocolate chip cookies with a hint of salt, packed with high-quality chocolate for the perfect indulgent treat.
Equipment
- Mixing bowls
- Electric mixer (optional, can be done by hand)
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt plus extra for sprinkling
- 1 ½ cups high-quality dark chocolate chunks or bittersweet chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
Prepare the Dough:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy (about 2-3 minutes with an electric mixer).1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.2 large eggs, 1 tablespoon vanilla extract
Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon sea salt
Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the high-quality dark chocolate chunks and semi-sweet chocolate chips, distributing evenly.1 1/2 cups high-quality dark chocolate chunks, 1/2 cup semi-sweet chocolate chips
Chill the Dough (Optional but Recommended):
- Cover the dough and chill it in the refrigerator for at least 30 minutes. This step helps prevent the cookies from spreading too much while baking and enhances the flavor.
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Portion and Bake:
- Using a cookie scoop or spoon, portion the dough into balls (about 1 1/2 tablespoons each) and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Sprinkle a small pinch of sea salt on top of each dough ball.1 teaspoon sea salt
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft and slightly underbaked for a gooey texture.
Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- Enjoy the cookies warm for the gooey, fresh-from-the-oven experience Jennifer loves!
Notes
Chilling Time: For an even gooier center, let the dough chill longer—up to 24 hours.
Chocolate Choice: Use high-quality chocolate for the best flavor. Dark chocolate chunks provide a more intense flavor, while semi-sweet chips offer a balanced sweetness.
Storage: Store any leftover cookies in an airtight container for up to 3 days. Reheat in the microwave for 10 seconds to revive the gooey texture.
Chocolate Choice: Use high-quality chocolate for the best flavor. Dark chocolate chunks provide a more intense flavor, while semi-sweet chips offer a balanced sweetness.
Storage: Store any leftover cookies in an airtight container for up to 3 days. Reheat in the microwave for 10 seconds to revive the gooey texture.
Nutrition
Calories: 241kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 197mgPotassium: 69mgFiber: 1gSugar: 18gVitamin A: 329IUCalcium: 27mgIron: 1mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
Tried this recipe?Let us know how it was!
