Chewy Chocolate Chip Cookies
User Reviews
5
Chewy Chocolate Chip Cookies
Description
This recipe for Chewy Chocolate Chip Cookies uses melted butter mixed with both brown and white sugars to develop moistness and sweetness. The addition of two eggs, including an extra yolk, contributes to the chewy texture. The dough incorporates all-purpose flour with baking soda and salt, and semisweet chocolate chips provide chocolate throughout.
Chilling the dough refrigerates and firms it before baking at 325°F, which allows the cookies to bake evenly and maintain soft, slightly underdone centers while the edges have a gentle brown. The result is a cookie with a pleasing chew and a balanced sweetness from the mixed sugars.
These cookies can be baked fresh or stored by freezing dough balls for up to three months, then baked directly from frozen with slightly longer baking time. Once baked, keep them in an airtight container for up to three days for best texture. Using parchment paper or silicone mats prevents sticking and promotes even baking.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup butter melted and slightly cooled (1 1/2 sticks, unsalted
- 3/4 cup light brown sugar packed
- 1/4 cup white sugar
- 1 tablespoon vanilla extract pure
- 1 large egg room temperature
- 1 egg room temperature, yolk
- 1 1/2 cups chocolate chips (semisweet or a blend of your favorite types)
Instructions
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a separate large bowl, cream together the melted butter and sugars until fluffy. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the dry ingredients until just combined.Fold in the chocolate chips.
- Refrigerate cookie dough, covered, for 2 to 3 hours. When ready to bake, Preheat the oven to 325 degrees F.
- Line two baking sheets with parchment paper and set aside. Scoop 1-2 tablespoon-sized balls onto prepared cookie sheets, about 2 inches apart.
- Bake for 12 to 15 minutes, or until the edges are lightly browned but the centers still look slightly underdone. Remove from oven and allow to cool on baking sheets completely.
Notes
- Use a gluten-free all-purpose flour blend to adapt this recipe for gluten-free needs.
- Always bake cookies on parchment paper or silicone baking mats to prevent sticking and promote even cooking.
- Store unbaked dough covered in the refrigerator for up to 3 days before baking.
- After baking, keep cookies in a sealed container at room temperature for up to 3 days to maintain freshness.
- For freezing, roll dough into balls and freeze in a zipped bag for up to 3 months; bake directly from the freezer adding 1–2 minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 44mg | 15% |
| Sodium | 114mg | 5% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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