How Not to Mess Up Cookies: The Best Chewy Chocolate Chip Cookies

Chewy chocolate chip cookies are the BEST cookie of all time 🍪 (Yes, we said it!) Pastry chef Ben Hardy won't let you mess them up. Get the recipe ▶https://foodtv.com/30503Up Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! The Best Chewy Chocolate Chip Cookies Level: Easy Total: 1 hr 15 min Active: 20 min Yield: 3 1/2 dozen Ingredients 2 3/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons fine salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks unsalted butter, softened 1 3/4 cups packed dark brown sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract or vanilla bean paste One 12-ounce bag semisweet chocolate chips (about 2 cups) Directions Special equipment: 1-ounce ice cream scoop Sift the flour, salt, baking powder and baking soda into a large bowl. Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch. Bake until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper again if necessary and repeat the scooping and baking process with the remaining dough. Cook’s Note When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #HowNotToMessUpCookies #BenHardy #ChocolateChipCookies #FoodNetwork How Not to Mess Up Cookies: The Best Chewy Chocolate Chip Cookies | Food Network https://www.youtube.com/watch?v=CPVs9b3F4nA