Chewy Chocolate Chip Cookies
There’s something delightfully comforting about the smell of freshly baked cookies wafting through the house. Chewy chocolate chip cookies, in particular, evoke sweet memories of childhood and family gatherings. With their rich chocolatey goodness and a texture that strikes the perfect balance between soft and chewy, these cookies are a staple in any dessert repertoire.
Why Make This Recipe
- Ultimate Comfort Food: There’s nothing quite like the warmth and familiarity of homemade cookies to lift your spirits.
- Customizable: With options to include different types of chocolate chips or even nuts, you can make these cookies your own!
- Perfect for Sharing: Whether it’s a bake sale, a birthday party, or just a cozy night in, these cookies are a hit with everyone.
Chewy chocolate chip cookies are special because they combine simplicity with indulgence, giving you a dessert that remains accessible yet utterly satisfying.
Easy Method for Chewy Chocolate Chip Cookies
Ingredients
- 2-1/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1 egg + 1 yolk, room temperature
- 2-3 cups mini* or regular semisweet chocolate chips (or 1 cup each semisweet, peanut butter, and white chocolate chips)
Directions
- Start by sifting together the flour, baking soda, and salt in a bowl; set it aside for later.
- In a medium bowl, cream together the melted butter, dark brown sugar, and white sugar until well blended, using a mixer for about 1-2 minutes.
- Next, beat in the vanilla extract, egg, and additional egg yolk until the mixture becomes light and creamy.
- Gradually mix in the sifted dry ingredients in three batches until they’re just blended to maintain the cookie’s chewiness.
- Fold in the chocolate chips by hand, ensuring even distribution throughout the dough.
- To shape the cookies, roll about 2 tablespoons of dough into balls that are slightly taller than they are wide. Arrange them on a plate or tray.
- Cover the dough tightly and chill in the refrigerator for at least 2 hours, but ideally overnight. You can also refrigerate the dough for up to a week.
- When you’re ready to bake, preheat your oven to 375°F (190°C). Line your cookie sheets with silicone baking mats or parchment paper.
- Place the cookie dough balls on the prepared sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for about 8 minutes, or until the edges are barely golden (the centers will look slightly underbaked).
- Cool the cookies on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
- Store your delicious treats at room temperature in an airtight container.
Best Way to Store Chewy Chocolate Chip Cookies
To keep your chewy chocolate chip cookies fresh, here are some essential storage tips:
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze in a resealable plastic bag for up to 3 months.
- Chill Dough: The cookie dough can be refrigerated for up to a week before baking.
Storing Leftover Chewy Chocolate Chip Cookies
- Ensure that the cookies are completely cooled down before storing.
- Layer them between sheets of parchment paper in an airtight container for best results.
- Consider adding a slice of bread to the container, as it helps to keep the cookies soft and moist.
How to Present Chewy Chocolate Chip Cookies
Serving your cookies beautifully can elevate the entire dessert experience. Consider these suggestions:
- Rustic Touch: Serve cookies on a wooden platter or a cake stand lined with parchment paper.
- Gifts from the Kitchen: Package them in clear treat bags tied with a ribbon for a personal touch when gifting.
- Ice Cream Sandwiches: For a fun twist, use two cookies to sandwich a scoop of ice cream for an indulgent treat.
Tips to Make Chewy Chocolate Chip Cookies
- Don’t Overmix: When combining the dry ingredients, mix just until you see no flour. This will help the cookies stay tender.
- Chilling Time is Essential: Don’t skip the chilling step! This allows the flavors to meld and helps the cookies maintain their shape during baking.
- Try Different Chips: Experimenting with various types of chocolate chips or even adding nuts can make each batch unique and delicious.
Variations
- Add Nuts: For added crunch, consider mixing in half a cup of chopped walnuts or pecans. They provide a delightful contrast to the chewy texture.
- Double Chocolate: Substitute half of the amount of flour with cocoa powder for chocolate lovers, creating a more decadent cookie experience.
FAQs
Q: Can I use margarine instead of butter?
A: While it can be done, using unsalted butter will yield the best flavor and texture for your cookies.
Q: What if I don’t have dark brown sugar?
A: You can substitute light brown sugar, though the flavor will be slightly different. You can also add a touch more molasses for the flavor boost.
Q: How do I store unbaked cookie dough?
A: Wrap the dough tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. Just be sure to let it thaw slightly before baking.
Q: Why are my cookies spread too much?
A: This can happen if the dough is too warm when placed in the oven. Ensure you chill the dough thoroughly before baking and keep your butter measurements accurate.
Chewy chocolate chip cookies are not just a treat; they are a heartfelt expression of joy and nostalgia, weaving into the fabric of our lives and celebrations. So gather your ingredients and indulge in the joyous process of creating these delightful cookies that bring smiles with each bite!
Print
Chewy Chocolate Chip Cookies
- Prep Time: 120 minutes
- Cook Time: 8 minutes
- Total Time: 128 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich chocolatey goodness of these chewy chocolate chip cookies, perfect for sharing and customizable to your taste.
Ingredients
- 2-1/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1 egg + 1 yolk, room temperature
- 2-3 cups mini or regular semisweet chocolate chips (or 1 cup each semisweet, peanut butter, and white chocolate chips)
Instructions
- Sift together the flour, baking soda, and salt in a bowl; set aside.
- Cream the melted butter, dark brown sugar, and white sugar until blended, about 1-2 minutes.
- Beat in the vanilla extract, egg, and additional egg yolk until the mixture is light and creamy.
- Gradually mix in the dry ingredients in three batches until just blended.
- Fold in the chocolate chips by hand for even distribution.
- Roll about 2 tablespoons of dough into balls and arrange on a plate or tray.
- Cover the dough tightly and chill in the refrigerator for at least 2 hours, ideally overnight.
- Preheat the oven to 375°F (190°C) and line cookie sheets with baking mats.
- Place cookie dough balls on the prepared sheets, spacing them about 2 inches apart.
- Bake for about 8 minutes, or until edges are barely golden.
- Cool on baking sheets for 10 minutes before transferring to wire racks.
Notes
Store cookies in an airtight container for up to 1 week, or freeze for up to 3 months. Consider adding a slice of bread to keep them soft.