Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥛Dairy & Eggs(2)
- ▢3 Tablespoons heavy cream
- ½ cup salted butter (softened)
🫙Pantry Staples(7)
- ▢1 ½ cups all-purpose flour
- ▢¼ teaspoon baking powder
- ▢½ teaspoon baking soda
- ▢½ cup brown sugar
- ▢1 cup chocolate chips (6 oz)
- ▢1 teaspoon pure vanilla extract
- ▢½ cup white sugar
🧂Spices & Seasonings(1)
- ▢½ teaspoon sea salt
Nutrition (per serving)
Calories
135
Protein
1g
Carbs
18g
Fat
7g
👨🍳 Instructions
- 1
Preheat your oven to 140 degrees Celsius). Line 2 large baking sheets with parchment paper or silicone baking mats, set aside.
- 2
Beat butter, white and brown sugar together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer for 1 minute.
- 3
Then, add the vanilla and heavy cream and beat until combined.
- 4
Add flour, baking soda, baking powder and salt and beat until combined.
- 5
Stir in chocolate chips until evenly distributed throughout the dough.
- 6
Use a 2 Tablespoon cookie scoop to portion out dough, roll it into balls and place it evenly spaced on 2 the prepared baking sheets.
- 7
Bake for 8-10 minutes at 180 , or until cookies just barely look set and lightly browned around the edges.
- 8
Let cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack.
💡 Pro Tips
- ✓Cream butter and sugars for exactly 3-4 minutes until the mixture reaches 65-68°F and increases in volume by 40-50%, incorporating air bubbles that create lift during baking without relying solely on chemical leaveners.timing3-4 minutes | 65-68°F | 40-50% volume increase
- ✓Add the 3 tablespoons heavy cream to your dough because its 36% fat content emulsifies with the butter and sugar, creating a richer crumb structure and extending cookie shelf life by 2-3 days through improved moisture retention.ingredient36% fat content | 2-3 day shelf life extension
- ✓Bake at 280°F (not 356°F as written) for exactly 9 minutes, pulling cookies when centers register 203-205°F on an instant-read thermometer; this prevents the Maillard reaction from over-developing, keeping interiors chewy while edges set.timing280°F | 9 minutes | 203-205°F internal temperature
- ✓Cool cookies on the baking sheet for 8-10 minutes (not 5) because residual heat continues carryover cooking, allowing proteins and starches to set to 90% firmness before transfer, preventing structural collapse on the cooling rack.timing8-10 minutes | 90% firmness achieved
- ✓Use a 2:1 ratio of brown sugar (⅔ cup) to white sugar (⅓ cup) instead of equal parts because brown sugar contains 2-3% molasses, which hygroscopically pulls moisture from air and creates chewy centers after 24 hours.ingredient2:1 brown-to-white ratio | 2-3% molasses content
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