Chewy cookies that are perfect for leftover egg yolks from another recipe.
Everyone likes a different type of cookie. To get that perfectly crispy outside and chewy center, go on the lower end of time, about 13 minutes. Or more crispy 15-17 minutes.
To achieve that perfectly chewy cookie, there are a few tips I like to use, like whipping the butter and sugar and chilling the dough.
Cream Butter and Sugar
By whipping your butter and sugar together for 5-6 minutes with a paddle attachment on a medium speed, you will emulsify your ingredients and add air to the cookie.
Chill the Dough
Chilling your cookie dough is essential to further blend your ingredients (no grainy sugar), but also helps to make for an even chewier cookie!
How to Chill Dough
I first put the dough in the fridge, covered or in an airtight container. Leave it in there for 30-60 minutes.
Freeze Cookie Dough
Then scoop dough, place on a sheet pan with parchment paper, freeze for 60 minutes, move into an air-tight container. I like to do this overnight. But you can bake off some and store the remaining.