Chewy Chocolate Chip Cookies

These Chewy Chocolate Chip Cookies are loaded with chocolate chips and cook up picture perfect every time.

Not only do these Chewy Chocolate Chip Cookies taste wonderful, they cook up picture perfect just like the ones you see in bakery shops. And I love the giant size of them. I feel like I’m REALLY getting a treat when I eat one.

There are many chocolate chip recipes that produce different types of cookies. Some are thin and crispy, others soft and cakey. Chewy cookies are my favorite.

How To Produce A Chewy Cookie

As far as chewy cookies go, I think this recipe from Cook’s Illustrated is the best there is.

There are three things in this recipe that help produce a chewy cookie: extra fat (in this case an egg yolk), using melted butter instead of softened butter, and a shorter cooking time.

When you pull the cookies out of the oven they will be slightly undercooked, but just perfect once cooled.

Cook’s Illustrated even has a trick for getting that gorgeous rippled top. You measure out 1/4 cup batter, pull the dough into two pieces using your hands, rotate each piece 90 degrees so that the ripped parts are now facing up, and then you press it back together into one piece. You’ll feel a little strange doing this to the dough, but it really does result in beautiful cookies that look like they were purchased at a bakery.

Kitchen Tools Needed

• Electric Mixer– a stand mixer fitted with a paddle attachment is best for this recipe. You can use a handheld mixer if you don’t have a stand mixer.
• Rimmed Baking Sheets

Chewy Chocolate Chip Cookies Recipe Tip

Be sure to measure your flour correctly for the best cookie texture. You should fluff the flour up some in the bag and then gently spoon it into a dry measuring cup. Overfill it slightly and then run the back of a knife across the top to get rid of any excess.

Varaiations

• Milk chocolate chips or dark chocolate chips can be used instead of semi-sweet.
• Add some chopped pecans or walnuts if you want your cookies to be nutty.

Storage

Cookies can be stored in an airtight container at room temperature for 5 days.

More Cookie Recipes

• Chocolate Chip Pudding Cookies
• Soft and Chewy M&M Cookies
• White Chocolate Oatmeal Cookies
• Andes Mint Cookies
• Soft Baked Reese’s Pieces Cookies
• No-Bake Butterfinger Oatmeal Cookies

Chewy Chocolate Chip Cookies

By Christin Mahrlig

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 18

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Deliciously chewy cookies with tons of chocolate chips. They bake up picture perfect every time.

Equipment

• Electric Stand Mixer
• Rimmed Baking Sheets

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Ingredients

• ▢ 2 1/8 cups all-purpose flour, (10 5/8 ounces)
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon baking soda
• ▢ 12 tablespoons unsalted butter,, melted and cooled slightly
• ▢ 1 cup brown sugar, light or dark, (7 ounces)
• ▢ 1/2 cup granulated sugar, (3 1/2 ounces)
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 2 teaspoons vanilla extract
• ▢ 1-2 cups semi-sweet chocolate chips, of course you know 2 cups is best!

Instructions 

• Heat oven to 325 degrees with racks in the upper-middle and lower-middle positions.
• In a medium bowl mix flour, salt, and baking soda. Set aside.
• With electric mixer, beat butter and sugars until thoroughly blended. Mix in egg, egg yolk, and vanilla. Add dry ingredients and mix just until combined. Stir in chips.
• Roll a scant 1/4 cup of dough into a ball. Holding the ball in both hands, pull ball apart into 2 equal halves. Rotate just 90 degrees so jagged edges face up and press the two pieces back together again. Place on baking sheet with jagged edges facing up, spacing 2 1/2 inches apart.
• Bake 15-18 minutes. Cookies should be slightly undercooked when you remove them from the oven. Cool cookies on baking sheets.

Notes

Recipe Source: Cook’s Illustrated

Nutritional info is provided as an estimate only and can vary based on brands or products used.

Nutrition

Calories: 255kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 108mg | Potassium: 99mg | Fiber: 1g | Sugar: 21g | Vitamin A: 265IU | Calcium: 24mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally posted November 6, 2014.