Description
Experience the nostalgic taste of soft, pale, and chocolate-heavy cookies that perfectly mimic the mall classic. This recipe uses a low-temperature baking technique and cold butter to create a uniquely dense and tender crumb that stays fresh for days.
Ingredients
- 1 cup cold salted butter, cubed
- 1 cup dark brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons real vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 ounces semi-sweet chocolate chips
Instructions
- In a stand mixer fitted with a paddle attachment, beat the dark brown sugar and granulated sugar on medium speed for one minute until combined.
- Add the cold, cubed salted butter to the sugars and mix on medium-high speed for 4 to 5 minutes to create a thick, grainy paste.
- Turn the mixer to medium-low and add the eggs and vanilla extract, beating for one minute until just incorporated.
- Add the flour, baking soda, salt, and chocolate chips, then mix on low speed for about one minute until no flour streaks remain.
- Form the dough into 19 mounds using a 1/4-cup measure, flatten slightly with your palm, and refrigerate covered for 30 minutes.
- Preheat your oven to 300F (150C) and bake the chilled dough mounds on parchment-lined sheets for 15 to 16 minutes until edges are set but centers remain pale.
Notes
To ensure the perfect signature texture, do not overmix the dough after adding the eggs, as keeping the sugar granules somewhat intact contributes to the cookie’s unique structure. Always use cold butter straight from the refrigerator; if the butter warms up during the mixing process, extend the chilling time to 45 minutes to prevent unwanted spreading in the oven.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American