Description
Experience the nostalgia of the American shopping mall with this meticulously engineered copycat recipe. By utilizing cold butter and a low-temperature baking method, these cookies achieve a signature dense and chewy texture that remains soft long after cooling.
Ingredients
- 1 cup cold salted butter, cubed
- 1 1/2 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces semi-sweet chocolate chips
Instructions
- Combine dark brown sugar and granulated sugar in a stand mixer and mix on medium speed for one minute.
- Add the cold, cubed butter to the sugars and cream on medium-high speed for 4 to 5 minutes until a grainy paste forms.
- Lower the speed and add eggs and vanilla extract, mixing for about one minute until just incorporated.
- Add flour, baking soda, salt, and chocolate chips, mixing on the lowest speed until the dry ingredients just disappear.
- Form the dough into 19 equal-sized mounds, flatten slightly with your palm, and press extra chips onto the tops if desired.
- Cover the dough mounds and refrigerate for at least 30 minutes to hydrate the flour and firm the fats.
- Preheat your oven to 300 degrees Fahrenheit and bake for 15 to 16 minutes, rotating the tray halfway through.
- Remove from the oven and allow the cookies to rest on the hot baking sheet for 10 minutes to finish setting via carryover heat.
Notes
To ensure the perfect mall-style density, avoid the temptation to use room-temperature butter; the cold cubes are the secret to preventing excessive spread. If you do not have a silicone mat, high-quality parchment paper on a heavy-gauge aluminum pan will also provide the even heat distribution necessary for the low-temperature bake. Storing these with a slice of bread in the container will maintain their iconic softness for up to five days.
- Prep Time: 15 mins
- Cook Time: 16 mins
- Category: Dessert
- Method: Baking
- Cuisine: American