🔥 Achieve Perfectly Chewy, Bakery-Level Cookies with Chilled Dough & Convection Baking
📌 Why It’s Special
This recipe follows professional bakery techniques—chilled dough, proper oven rack positioning, and convection baking—to deliver chewy centers, crisp edges, and rich, deep flavor in every bite.
🛒 Ingredients
✅ 2 ½ cups all-purpose flour
✅ 1 tsp baking soda
✅ 1 tsp salt
✅ 1 cup unsalted butter, melted & cooled
✅ 1 ¼ cups brown sugar
✅ ½ cup white sugar
✅ 2 tsp vanilla extract
✅ 2 eggs
✅ 2 cups chocolate chunks
👨🍳 Instructions
1️⃣ Chill the Dough for Texture
- In a mixing bowl, whisk together melted butter, brown sugar, white sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture.
- Stir in chocolate chunks until evenly distributed.
- Chill dough for 24 hours—this deepens flavor and controls spreading.
2️⃣ Preheat & Position for Even Baking
- Preheat oven to 375°F (350°F if using convection).
- Line a baking sheet with parchment paper for even baking.
3️⃣ Shape & Bake
- Roll dough into 2-inch balls and space them 3 inches apart on the baking sheet.
- Bake for 10-12 minutes until the edges turn golden, but the centers still look soft.
4️⃣ Cool for the Perfect Texture
- Let cookies set on the tray for 5 minutes before transferring to a wire rack—this helps them retain chewiness.
🔥 Pro Tip: Bake one test cookie first! If it spreads too much, mix 1 tbsp of flour into the dough before baking the rest.
🍪 Serving & Storage Tips
- For extra gooey cookies: Reheat in the oven at 300°F for 3-4 minutes before serving.
- To keep fresh: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
📌 Try This Variation: Love a salty-sweet contrast? Sprinkle flaky sea salt over the cookies before baking!
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