Calling all crisp chocolate chip cookie lovers. Calling all soft, chewy chocolate chip cookie lovers. This twice-baked cookie is for both. The cookie starts with a bowl of chocolate chip cookie dough. Some of the dough is baked into crisp cookies, which are then mixed into the remaining unbaked dough and baked together. The result is a soft and chewy cookie with crisp pieces of cookie throughout. Yes, it is as good as it sounds.
If you have some baked chocolate chip cookies on hand, they can be mixed into any chocolate chip cookie dough. A good proportion is about 1 cup of baked chocolate chip cookie pieces for every 2 cups of dough, but a little more or less is fine.
makes 20 cookies • cookie making 25 minutes cookie baking 350 degrees, one baking sheet for about 13 minutes, then two baking sheets for about 15 minutes each
2 cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (18 ounces) semisweet chocolate chips
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. (One sheet will be used first, then cooled, relined, and used again.)
Sift the flour, baking soda, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs and vanilla and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips.
Drop 10 heaping tablespoons (about 3 level tablespoons each) of dough 3 inches apart onto one of the prepared baking sheets. Set the remaining dough aside. Bake until the edges of the cookies are lightly browned but the centers are still golden, about 13 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. (Leave the oven on.) Line the baking sheet with a clean piece of parchment paper.
Break the cooled cookies into ½- to 1-inch pieces. Add the pieces to the reserved dough and mix on low speed just to distribute them evenly, about 10 seconds. Using an ice cream scoop or measuring cup with a ¼-cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3 inches apart.
Bake the cookies one sheet at a time until they feel firm on the top but are still soft in the center and the edges are beginning to brown slightly, about 15 minutes. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.