The Best Chewy Chocolate Chip Cookies
The Best Chewy Chocolate Chip Cookies
This version of the classic favorite is extra chewy and loaded with two types of chocolate chips. These chewy chocolate chip cookies are to die for!
Chocolate chip cookies are my go-to for cookies. While the classic is my favorite, I do like sometimes mixing it with my eggless chocolate chip cookies, peanut butter chocolate chip cookies, and oatmeal chocolate chip cookies.
An extra chewy classic
Chocolate chip cookies are an American classic! They are a favorite treat in our house. This version is extra chewy and delicious!
Over the years, I’ve read that one thing you can do to make cookies more chewy is to increase the brown sugar content. So I decided to give it a try and make chocolate chip cookies with just brown sugar instead of white sugar.
result: A significantly more chewy cookie. I did use light brown sugar and can conclude that the chewiness will only increase if you use dark brown sugar. The combination of semisweet and milk chocolate chips adds more chocolate to the love.
How to Make Chewy Chocolate Chip Cookies
Prepare. Preheat oven to 350°F.
wet ingredients. In the bowl of a stand mixer, combine sugar and butter. Add eggs and yolks after mixing. mix.
dry ingredients. Add dry ingredients and vanilla, then mix. Fold in the chocolate chips. (You can reduce the amount of chips added.)
bake. Use a cookie scoop to place dough balls on a baking sheet. Bake for 8-10 minutes. Bake larger cookies for 10-12 minutes.
picturesque: I used a very simple trick to make these look like they came from a bakery: roll the dough and place 5 chocolate chips on top of each dough ball before baking. Super easy right?
Variety:
- Substitute ½-¾ tsp almond extract for 1 tsp vanilla extract
- Use butterscotch, peanut butter or white chocolate chips
- Add Reese’s Pieces or M&Ms
- Size: Increase or decrease the size of the dough ball – be sure to adjust the baking time accordingly
storage and freezing
shop Baked cookies cooked in an airtight container for up to 5 days. Add a piece of white bread and crackers to help keep them soft and chewy.
Cookies can also be kept in the refrigerator for up to 3 months. They make a really great last-minute snack or toss in a lunchbox treat after school.
you can override and Storing Cookie Dough Store in the refrigerator for 3-4 days before baking.For longer storage time you need freeze it. Dough can be kept for up to 3 months. Thaw before baking.
- dough ball: Knead the dough into a ball and place on a baking sheet. Then, place the pan in the refrigerator until the dough balls are firm. Finally transfer to a freezer-safe Ziploc.
- log format: Roll out the dough into 1 or 2 log shapes. Wrap the logs in plastic wrap, then foil. Thaw and shape into balls before baking.
More cookies to try:
Course dessert
American food
Prep Time 1 hour 8 minutes
Cook Time 10 minutes
Total time 1 hour 18 minutes
Serving Size 36
Calories 162 kcal
by Lil’ Luna
- 2 c brown sugar light or dark
- 1 c butter melted and cooled
- 2 eggs + 1 egg yolk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3 c all-purpose flour
- 1 c semisweet chocolate chips
- 1 c milk chocolate chocolate chips
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Preheat oven to 350°F.
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In the bowl of a stand mixer, combine sugar and butter. Add eggs and yolks after mixing. mix.
-
Add dry ingredients and vanilla, then mix.
-
Fold in the chocolate chips. (You can reduce the amount of chips added.)
-
Use a cookie scoop to place dough balls on a baking sheet. Bake for 8-10 minutes. Bake larger cookies for 10-12 minutes.