American culture is always trying to make us fall in love with the dangerous "in between". That fine line between a rough exterior and soft interior, like those "bad boys" you can't help but fall in love with in every movie. The one who gets in trouble with the law, yet aren't afraid of telling their girl "I love you". These cookies are the same types of heartthrobs. They are crunchy on the outside, but boy, are they soft and chewy on the inside. The goal is always finding the softness - having someone open up to reveal their sweet side. We all have it. I don't care if you have to peel away a few layers to get to it, eventually you'll find it.
When I did Teach for America, one of the most important parts of my job was developing relationships with my students. There were some who were bad to the bone, their shell harder than a turtle's. Month after month, I struggled to get them to open up and trust me, and without trust, you can't get them to open up and show you their soft side. In that softer side, you are most vulnerable, but you do make the most self discoveries and are most opened to receive whatever it is the universe is sending your way. Get to know someone and allow them to trust you enough to see their "soft" side. My daddy for example, scary from the looks of him and the mouth on him, but if you heard his speech to us at my wedding, it will bring tears in your eyes, the softness is in full force! Like these cookies you have to bite into the crunchy edges in order to make it to the gooey ooey center, where all the calories are worth it.
There are so many different types of cookies and I think it all depends on your personal preference. Some of you may like them hard and crunchy, other's cakey, but if you're like me and you love that dangerous best of both worlds type, then these heartthrobs have your name written all over it.
Soft and Chewy Chocolate Chip Cookies
Prep Time: 5 minutes
Active Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 30 cookies
2 1/4 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
2 sticks (1 cup) butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon vanilla extract
2 cups chocolate chips
Preheat oven to 350ºF degrees. Line two baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, and salt. In the bowl of an electric mixer, beat together the butter and both sugars on medium-high, until light and fluffy, about 3 minutes. Reduce speed to low, add the eggs one at a time, beating after each addition until incorporated; beat in the vanilla. Add the flour mixture, mix until just combined. Stir in the chocolate chips.
Scoop heaping tablespoons of dough onto the baking sheets with parchment paper, about 2 inches apart. Bake until cookies are golden, but still soft in the center, about 8 to 10 minutes. Remove from the oven and allow to cool on the baking sheet for 2 minutes. Transfer to a wire rack and allow to cool completely.
Once the baking sheets have cooled completely, scoop the remaining dough and bake. To store your cookies, keep them in a sealed container at room temperature for up to 1 week.