Good 'n' Chewy Chocolate Chip Cookies
I normally prefer my chocolate chip cookies thin and crisp. However, I do sometimes get a hankering for a chewy change of pace. When I get that hankering, this is the recipe I turn to. Truly the best chewy chocolate chip cookies that I've ever made.
I normally prefer my chocolate chip cookies thin and crisp. However, I do sometimes get a hankering for a chewy change of pace. When I get that hankering, this is the recipe I turn to. Truly the best chewy chocolate chip cookies that I've ever made.
- Carbohydrate 57.0960916668083 g
- Cholesterol 43.7398611111111 mg
- Fat 11.1389963888896 g
- Fiber 0.969833348857032 g
- Protein 2.39324361111178 g
- Saturated Fat 6.71460277777789 g
- Serving Size 1 1 Serving (79g)
- Sodium 224.738972222323 mg
- Sugar 56.1262583179513 g
- Trans Fat 0.761181166667067 g
- Calories 328 calories
Step-by-step
- Preheat oven to 325 degrees F. Grease cookie sheets or line with either parchment paper or silicon baking pads (e.g., Silpad).
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown and white sugars until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Slowly incorporate the flour mixture until just blended. Stir in the chocolate chips. Chill the dough, then drop 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly browned. Check the cookies after 7 or 8 minutes and rotate the baking sheet for even browning. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Store in an airtight container.
- Make Ahead Note: If you want to have ready-to-bake cookies, you can drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Expect the frozen cookies to take a little longer time to bake than normal.
Rotating the baking sheet halfway through a 15-to-17-minute bake ensures even heat distribution across every cookie. Achieving the ideal chewiness relies on precise fat chemistry and sugar ratios. Butter contains water, which generates steam during baking, but melting that butter beforehand alters how the flour hydrates. Brown sugar introduces molasses and extra moisture, lowering the pH slightly to promote softer textures compared to white sugar alone.
Scaling the Batch
Doubling or halving drop-cookie dough requires careful math, particularly with the binding agents. Standard baking scales use grams, yet home bakers often rely on whole eggs. Dividing a single egg yolk when halving a recipe can prove tricky; whisking the egg completely before measuring by volume solves the discrepancy. Double batches require larger mixing bowls to ensure the melted butter and sugars incorporate fully without splashing over the rim. Spacing matters immensely when scaling up total volume; crowding multiple pans inside a standard home oven disrupts airflow, leading to unevenly baked centers.
- Bake at 325 degrees F to prevent the exterior from burning before the inside sets.
- Check progress at the 7 or 8 minute mark for the crucial pan rotation.
- Cool cookies directly on baking sheets for several minutes before transferring them to wire racks.
- Freeze raw dough balls on parchment paper before transferring them to plastic bags for long-term storage.
