Chewy Chocolate Chip Cookies

The Point
There are a bunch of Chocolate Chip Cookie recipes out there: cakey, crunchy, nutty. Well, we prefer chewy. The gooey-ness of slightly under baked buttery cookies is what I live for. Not to mention that these come paired with some delicious cookie dough.
Prep Time 12 mins
Cook Time 10 mins
Total Time 22 mins
Servings 2 Dozen
  • 2 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter melted (warm)
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 egg + 1 egg yolk
  • 1 cup butterscotch chips
  • 1 1/2 cups chocolate chips
  • Preheat oven to 375F and line a large baking dish with parchment paper. Set aside.
  • In a medium mixing bowl sift 2 1/4 c flour, 1 tsp baking soda, and 1 tsp salt.
  • In the bowl of a standing mixer (or another large mixing bowl) cream together 1 c melted butter, 1 c packed brown sugar, and 1/2 c granulated sugar.
  • Add 1 Tbsp vanilla extract, 1 egg, and 1 egg yolk to mixing bowl. Continue to mix until combined.
  • Take the bowl out of the mixer and fold in 1 c butterscotch and 1 & 1/2 c chocolate chips. Using an ice cream scooper or your hands, make 1 inch balls of cookie dough. Place 2 inches apart on baking sheet.
  • Place the baking sheet into the oven and bake for 8-10 minutes. You want the cookies to be slightly browned on the edge and still soft and gooey in the middle. If they look slightly underdone you did it correctly!
  • Let cookies cool on baking sheet for 10 minutes. Transfer to a cooling rack to cool completely.