Delicious Chewy Chocolate Chip Cookies

It seems that as my children grow so does their requests for desserts and sweets. One of my goals as a homemaker and mother is to have an arsenal of recipes that I can whip up quickly and easily when needed. Of course any recipe that makes it into this list must also be delicious, too. This chewy chocolate chip cookies recipe is one that definitely fits the bill. The recipe calls for basic ingredients, most of which can normally be found in our pantry. It can be mixed by hand and is ready in 30 minutes. After baking you have a cookie that is crisp and chewy on the outside with a soft, gooey delicious center. It is a favorite in our home and I hope it will soon be a favorite in yours.

Chewy Chocolate Chip Cookies Recipe

As with any other recipe its best to collect all of your ingredients beforehand. You will need:

• all purpose flour
• baking soda
• baking powder
• salt
• unsalted butter
• light brown sugar
• granulated sugar
• vanilla extract
• 1 egg
• semisweet chocolate chips

Print

Chewy Chocolate Chip Cookies

Course Dessert

Prep Time 15 minutes

Cook Time 15 minutes

Servings 6

Ingredients

• 1¼ Cups All Purpose Flour spooned & leveled
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• ¾ tsp Salt
• ½ Cup Unsalted Butter melted and cooled
• ½ Cup Light Brown Sugar packed
• ⅓ Cup Granulated Sugar
• 2 tsp Vanilla Extract
• 1 Egg large
• 1½ Cups Semisweet Chocolate Chips plus more for topping

Instructions

1. Line 2 large baking sheets with parchment paper and preheat oven to 350℉.

2. In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. In a large mixing bowl, add the melted & cooled butter, brown sugar, and granulated sugar. Make sure that the butter is not hot, though it can be warm. Whisk together vigorously for 2 minutes until it is smooth and contains no lumps.

4. Whisk the egg and vanilla into the brown sugar and butter mixture.

5. Pour the dry ingredients into the large bowl of wet ingredients and use a rubber spatula to fold the ingredients together until combined. It's ok if there are a few streaks of flour at this point. Add the chocolate chips and continue to fold until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.

6. Use a large cookie scoop or 1/4 measuring cup to scoop your cookies onto the baking sheets. This will yield around 9-10 large cookies. Use the two cookie sheets you prepared to scoop 5 cookies on each sheet.

7. Bake until cookies have a golden ring around the edge but are pale and puffed in the center. This should take 12-15 minutes.

8. When you remove your cookies from the oven sprinkle them immediately with a few additional chocolate chips.

9. Transfer to a cooling rack and allow to cool for about 20 minutes before eating.

Special Tips For Making the Cookies Chewy

1. Melt the butter and allow it to cool. This guarantees that it will properly cream with the sugars.
2. Use the proper amount of flour. Using too much flour can cause your cookies to be cakey and not chewy. Very loosely spoon the flour into your measuring cup and use a knife to scrape the excess off of the top. Do not compress the flour as you measure it.
3. Do not over beat the egg. Beating too much air into your mixture after you have added the eggs can give your cookies a cakey texture. This recipe has you fold the egg, brown sugar, and butter mixture into the flour with a rubber spatula. Make sure to stop folding as soon as they are evenly combined.
4. Be sure to follow the instructions on the size of the cookies. Cookies that are too small won’t have enough space to spread out and make chewy centers.
5. Deflate after baking. Tap the baking sheet on the counter immediately after removing the cookies from the oven. This will deflate the cookies so that they stay chewy once cool.

Freezing the Cookie Dough

This cookie dough is perfect for preparing now and saving for later. Freezing the dough is simple. Scoop the cookie dough with your large scoop and form into balls. Line the balls up in a single layer on a sheet pan. Transfer the sheet pan to the freezer and chill until the dough is frozen solid (about 2 hours). Once frozen, transfer the dough to a freezer safe bag. Remove as much air from the bag as possible, seal tightly, and store in the freezer for up to one month. When you are ready to bake a cookie, preheat the oven to 340F and bake for an additional 2-3 minutes. The lower temperature and longer cook time is important for the dough to defrost and cook all the way through without burning the edges.

Enjoy More Recipes

This recipe along with some of our families other favorite recipes can be found here. Be sure to tag me on Instagram @ Fresh.Wanderings if you try this chewy chocolate chip cookies recipe or any others. Happy Baking!

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