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1 tsp salt
3/4 cup butter (12 tbsp), melted and cooled until just warm
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/4 cups chocolate chips
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet and pat lightly so the cookie is an even thickness, not a ball shape. Cookies will spread as they bake and this ensures a more even spread.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies.
- Egg-less Oatmeal Chocolate Chip Cookies
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- Vanilla Pudding Mix Chocolate Chip Cookies
I know, I know. I've been posting a LOT of cookie recipes on here lately! Sometimes I just get in a cookie phase and cannot be stopped, what can I say. These particular cookies are a take on a traditional chocolate chip, which I have made many varieties...
- Super Soft And Dense Chocolate Chip Cookies
When I was a kid, one of my favorite things to do was go over to my grandma's house, because I knew we'd make chocolate chip cookies. We didn't always make them homemade, oftentimes it was out of a tub because we were short on time, but you...
- Browned Butter Chocolate Chip Cookies
I have a problem. A chocolate chip cookie problem. No matter how many I make, I will always try a new recipe, even if there's one that I really like already. Why? I don't know. I mean, just let me list off the various ones I have tried (and enjoyed!):...
- Peanut Butter Chocolate Chip Cookies
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Chewy Chocolate Chip Cookies
Chocolate chip cookies are a go to cookie for virtually any occasion, and I have been trying to hunt down a recipe that knocks my socks off for a while. I'll probably post each time I try a new recipe, because while these ones were good, they weren't great. At least, in my opinion. And what makes a chocolate chip cookie great? I guess it all depends. But personally I prefer them to be moist, soft and chewy. Kind of like when you slightly under bake Otis Spunkmeyer frozen dough. We had those at my high school cafeteria for 4/$1 and I was seriously addicted.
Anyway, these particular cookies come from The Best Recipe. They have chewy right in the name of the cookie, so they must be great, right? The only problem I had with these was that they were too big and too flat. Even when I made them smaller than the recipe says to, they still spread a lot. It's because of the melted butter, but I wanted to go by the book on this one. Without further ado...
Chewy Chocolate Chip Cookies
2 cups plus 2 tbsp all purpose flour
1/2 tsp baking soda1 tsp salt
3/4 cup butter (12 tbsp), melted and cooled until just warm
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/4 cups chocolate chips
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet and pat lightly so the cookie is an even thickness, not a ball shape. Cookies will spread as they bake and this ensures a more even spread.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies.
Here's the butter and sugars. As you can see, the larger amount of brown sugar combined with the melted butter makes it much darker than if you used the Nestle recipe.
After adding in the eggs and vanilla. Very sticky!
Now we've got the flour mixture all mixed in.
And finally, the chocolate chips.
Voila! No photos of the cookie sheets this time.
I will give these credit in the fact that they stayed chewy for days afterward. In fact, I started to like them more as I had them a couple days after I had baked them. Usually chocolate chip cookies get kind of hard and dry by then, but these stayed nice and chewy. But, I'm still on the lookout for the perfect chocolate chip cookies! If you have a recipe you swear by, let me know!
- Egg-less Oatmeal Chocolate Chip Cookies
What happens when you want to make some kind of baked good, but realize you don't have any eggs? You go looking through the vastness of the internet to find a recipe sans egg, of course. Because who wants to run to the grocery store when you were...
- Vanilla Pudding Mix Chocolate Chip Cookies
I know, I know. I've been posting a LOT of cookie recipes on here lately! Sometimes I just get in a cookie phase and cannot be stopped, what can I say. These particular cookies are a take on a traditional chocolate chip, which I have made many varieties...
- Super Soft And Dense Chocolate Chip Cookies
When I was a kid, one of my favorite things to do was go over to my grandma's house, because I knew we'd make chocolate chip cookies. We didn't always make them homemade, oftentimes it was out of a tub because we were short on time, but you...
- Browned Butter Chocolate Chip Cookies
I have a problem. A chocolate chip cookie problem. No matter how many I make, I will always try a new recipe, even if there's one that I really like already. Why? I don't know. I mean, just let me list off the various ones I have tried (and enjoyed!):...
- Peanut Butter Chocolate Chip Cookies
These cookies are a staple of mine that I bust out whenever I feel like a quick batch of cookies. Except that I always forget that they're not necessarily as quick as you'd like, because you do have to refrigerate the dough for 1-3 hours. Details,...