This classic treat is guaranteed to please the young and the young at heart. Slightly under-baking the cookies ensures that they remain pleasantly soft after cooling.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients
Makes 18 to 24 cookies
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2 Sticks Of Butter, room temperature
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1 Cup Light Brown Sugar, packed
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1/2 Granulated Sugar
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2 Teaspoons Vanilla Extract, Bourbon Madagascar
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2 1/2 Cups All-Purpose Flour
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1 Teaspoon Baking Soda
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1 Teaspoon Kosher Sea Salt Flakes
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2 Large Eggs
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1 1/2 Cups Chocolate Gems
Directions
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Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
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Combine brown sugar, granulated sugar, butter and vanilla extract in bowl of stand mixer fitted with paddle attachment. Mix on low speed until fluffy.
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Combine flour, baking soda and salt in separate bowl, and whisk to incorporate.
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Add dry mixture to butter mixture, one half at a time, alternating flour additions with eggs, mixing on medium low until just combined. Do no over-mix. If dough feels too wet or sticky to the touch, add additional 2 to 3 tablespoons flour, 1 tablespoon at a time, until dough feels dry to the touch. Gently fold in 3/4 of Chocolate Gems, reserving remaining gems.
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Roll dough into large balls (about 2 tablespoons each) and place on prepared baking sheets, flattening slightly. Press extra Chocolate Gems on top of each dough ball. Chill dough slightly before baking.
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Transfer sheets to oven and bake 8 to 10 minutes. Cookies will remain pale and slightly soft. Transfer to cooling racks and let stand at least 10 minutes before serving.