13/05/2015

Chewy Chocolate Chip Cookies

We're really going back to basics with this post, but everyone needs a really good cookie recipe in their baking repertoire and this is mine. And sometimes you just need a really good chocolate chip cookie. Or 2. And a nice, tall glass of milk. There's just something about that crispy exterior and that soft, melt-in-your-mouth interior with melted chocolate chunks that tastes like childhood...am I right?

I copied a chocolate chip cookie recipe from an off-brand bag of chocolate chips about 8 years ago (can't remember the brand, to be honest!) and I've modified it again and again over the years to create a super soft and chewy cookie that hits the spot every single time!





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You'll need:

1 cup unsalted butter, softened to room temperature
1/2 cup white sugar
1 cup light brown sugar
2 eggs
1 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp sea salt
2 cups your favourite chocolate chips (dark, milk or semi-sweet...your choice!)


To make:

Fit your stand mixer with the paddle attachment and add the butter to the bowl of the stand mixer. It's important that the butter is at room temperature before you add it to the mixer, so make sure you take it out of the fridge a few hours before you plan to make cookies.

The temperature of the butter is a pretty controversial topic among cookie-bakers: too cold and it won't cream properly with the sugar, and too warm and the cookies will flatten out too much in the oven. Ideally, the butter should be just below room temperature, and slightly firm but not hard. But because of a special little trick you'll use in a minute just make sure the butter isn't too hard to beat properly.

Beat the butter for about a minute on medium speed until it's smooth.




 Add the sugars to the bowl.





 Beat for about 2 minutes, until the mixture starts to turn smooth and just a little bit fluffy.





Add the eggs and vanilla and beat on medium speed until they're well combined (about 45 seconds), scraping down the sides of the bowl now and then to ensure everything is incorporated.







Add the flour, salt, and baking soda to a separate bowl and whisk them together to ensure the baking soda and salt are evenly distributed through the flour. Dump the flour mixture into the butter mixture.




Mix on low speed, just until the dry ingredients are incorporated completely.

Remove the bowl from the stand mixer and dump in 2 cups of your favourite chocolate chips. Traditional chocolate chip cookies are made with semi-sweet chocolate chips, but feel free to experiment with dark unsweetened chocolate or even milk chocolate if you're so inclined.





Mix the chocolate chips into the cookie dough by hand using a rubber spatula. This will prevent the stand mixer from breaking up the chocolate pieces into the dough. A nice, gentle mix is best at this stage.




Try to resist the urge to grab a spoon and start shoving cookie dough in your mouth, and begin rolling the dough into balls about 1.5 tablespoons at a time.

Line a large baking sheet with parchment paper and arrange the balls of dough on the baking sheet in rows. You don't need to worry about the distance between the cookies at this point because you're going to refrigerate the dough for an hour before baking.






Refrigerating the dough before baking allows the butter in the dough to firm up again, creating the perfect texture as it bakes. Once all the dough is rolled into balls (you should get about 3 dozen cookies), place the baking sheet in the fridge and leave it for at least 60 minutes.

Once 60 minutes have passed, remove the baking sheet from the fridge and preheat your oven to 350 degrees Fahrenheit. While the oven is heating up, line another baking sheet with parchment and arrange the cookies about 12 to a pan so there's adequate space in between them. They spread out a fair bit during baking.






Bake each pan for about 10-11 minutes, or until the edges of the cookies brown ever-so-slightly. It's a good idea to watch them after about 8 minutes of baking.

Let the cookies cool on the pan for several minutes until they firm up enough to transfer to a cooling rack.

Enjoy them with a glass of milk while they're still warm and the chocolate is still nice and soft.









 These cookies freeze well, and they also keep for up to a week in an airtight container...if they last that long!









This recipe makes approximately 3 dozen cookies and each cookie is only 3 Weight Watchers PointsPlus, so it's a perfect low-point snack to satisfy those cookie cravings. 

Hope you enjoy this one!

Do you have a favourite cookie recipe? Share it with me in the comments below!

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30 comments:

  1. Sorry I don't know if my previewed post upload. I'm not a native speaker, so I'll try to do my best. I was wondering if instead of using brown sugar, I could use only white sugar.

    Thanks for the info
    María

    ReplyDelete
    Replies
    1. You could try this, however you'll end up with a slightly less chewy cookie since white sugar has a lower moisture content than brown sugar. I'm sure they'll still taste great!

      Delete
    2. Best choclate chip cookies,really chewy and they taste great! Thanks for the recipe.

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  2. Love the pale chewy centers of those cookies Crissie! I'm definitely trying them!

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  3. Would it work to freeze the dough in balls? That way I could bake just enough for Curtis! :P some of us can't resist eating entire batches of cookies yet...

    ReplyDelete
    Replies
    1. Definitely! I do this all the time :) I usually store them in a container in the freezer with parchment paper between the layers of frozen dough balls. That way they don't freeze together.

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  4. Sometimes the simplest is best! I made oatmeal chocolate chip cookies today and everyone raved about them! Go figure. Your cookies look delicious!

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  5. The perfect after school treat! I definitely need to fill my cookie jar with these amazing looking cookies!

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  6. I'm deefinitely in the chewy camp when it comes to chocolate chip cookies. Love this recipe. Pinned!

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  7. That is an extremely smart written article. I will be sure to bookmark it and return to learn extra of your useful information. Thank you for the post. I will certainly return.

    ReplyDelete
  8. When i made these cookies they turned out really soft and they would melt if you tried to move them. I tried putting them back in the oven for a couple more minutes after letting them cool. Theyre still mushy. Any ideas on what I did wrong?

    ReplyDelete
    Replies
    1. That's a tough one! My first guess would be that you baked them at too low a temperature and perhaps not long enough. I hope you give these another try!

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  9. Oh man, these look amazing! I'm a sucker for soft chocolate chip cookies. Totally give this a try!

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  10. I don't understand why all these blogs assume that everyone has a kitchenaid or mixer with a paddle.

    ReplyDelete
    Replies
    1. I'm sorry you feel that way! A hand-held mixer works just fine, or you can always cream the butter and sugar by hand with a wooden spoon! :)

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    2. I am very glad that a hand mixer will work!

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  11. Chewy chocolate chip cookies are my ABSOLUTE FAVORITE!! I have such a guilty pleasure for chewy cookies/bars...

    ReplyDelete
  12. How long do I let them cool on the cookie sheet after coming out of the oven? Making them for the 2nd time. The first time the texture was inconsistent. I think I left some on the cookie sheet a little longer than I should have.

    ReplyDelete
    Replies
    1. It's a good idea to leave them on the cookie sheet for only 5 minutes, or just until you can move them without them falling apart. That way they'll be nice and chewy!

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  13. If i dont have parchment paper can i use aluminume foil? Would the bake time be different?

    ReplyDelete
    Replies
    1. Using aluminum foil isn't a good idea...a better option would be to just bake them straight on a greased cookie sheet! Bake them for the same amount of time, watching them closely at the end of baking time (you may have to shave 1 minute off them end.). Hope you enjoy them!

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  14. These are SO delish. I've made them twice now. : )

    ReplyDelete
    Replies
    1. I'm so glad you like them Erin!! Thanks for letting me know!

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  15. Thank you for sharing.
    They tasted great but my cookies came out to 'puffy' (thick) and not flat like yours.
    Any ideas why??
    (I refrigerated for 2 days)

    Tammy

    ReplyDelete
    Replies
    1. Hmmm. Sounds like maybe you refrigerated them for too long, but it could also be that you mistakenly added too much flour. If they ended up with a cakey texture, that's definitely the problem. Good luck!

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  16. This comment has been removed by a blog administrator.

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  17. Can i add some nuts like a walnut? Would that ruin the cookie by adding walnuts?

    ReplyDelete

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