Chewy Chocolate Chip Cookies
I almost called this recipe: ‘The Chewiest, Yummiest Chocolate Chip Cookie in the World’, yup, I said it. This is without a doubt the world’s most delicious cookie. It is. I swear. You’ll be the hero of every bake sale and every mom in town will want your cookie recipe, even if you don’t have kids, all the moms in town will know who you are because of this cookie recipe… Just saying. I must point out though that there is nothing healthy or low fat about these cookies but we all deserve a treat!
Makes about 40 Cookies
1 Cup brown sugar
½ Cup granulated (white) sugar
¾ Cup softened butter
2 (Large) eggs (at room temperature)
1 tsp vanilla extract
2 cups all-purpose flour, plus 2 tbsp (I used white flour…eek!)
1 tsp baking powder
¼ tsp salt
1 270-300 g bag of semisweet chocolate chips
Preheat your oven to 375°F.
In a large bowl mix the granulated sugar, brown sugar, butter, eggs and vanilla until smooth.
In another large bowl, combine the flour, baking powder and salt.
Slowly add the flour mixture to the egg and butter mixture.
When the dough has come together, stir in the chocolate chips.
On ungreased cookie sheets, drop the dough by rounded tablespoons, 2 inches apart.
Bake for 8 minutes, until the edges have started to brown. The top of the cookie will be pale and it will be really soft but the bottom of the cookie will be brown.
Leave the cookies on the baking sheet to cool for 5 minutes and then transfer them to cooling racks.
Notes:
- Make sure you let the cookies sit before you transfer them to the baking sheet because they’re not completely cooked when they come out of the oven; they finish on the cooling rack!
- Use a spatula to transfer the cookies because they’re really soft at this point.
- These are not at all healthy; no way, now how. These are full fat, real sugar and naughty but man they are so good!
Oh. My. GOODNESS! These look absolutely amazing! I love how they’re extra thick in the middle, yet still look so soft and gooey…and so, so chocolaty! I’m going to try making them TODAY! 🙂
These are totally my guilty pleasure! I hope you love them as much as I do 🙂
Although I’m not a chocolate chip (or chocolate anything), I do bake for my tribe. These are by far the most “double delicious” cookies according to my boys! Thank you, thank you, thank you! This recipe is going in my “Keepers” file.
Yay!!! I’m so glad your boys enjoyed the cookies! Thanks for letting me know 🙂
How many cookies can you make in one recipe?
Hey!
I usually get 40 cookies here unless I snack on the cookie dough!
Thanks. I saw that after I posted the question. I should have put my glasses on. 🙂 I just got these out of oven! Can’t wait to try one.
Ugh, gonna make these tonight. They look like a similar recipe I have, but I’m always looking for that one little change that will give me the perfect texture.
Oh my goodness, so tasty. Mine needed two extra minutes, but I did make them a little bigger than the recipe called for because I only came out with 30 cookies.
These are the softest, melt-in-your-mouth cookies I’ve ever made. I made the first batch with 8 minutes and let them cool on the pan and they were a hint under done. I made the next pan on ten minutes and those came out perfect! *Just* baked and filled with chocolate. No burnt edges or bitter chocolate bottoms. I cannot find the words to describe the other wordliness of these nibbles. I really suggest making them bite size because these are aaallllll butter. (and you *must* let the butter come to room temperature on this one. No cheating and heating on this one.)
Thanks for the feedback! I’m glad you liked them 🙂
Hi! So I’ve made these cookies twice now and they came out flat! Booo! They taste amazing, but they aren’t as fluffy as yours. I have baked all of my life and never had this happen! New house, new oven. Perhaps I should check into that. First time I made them as described. This time I used butter that wasn’t as soft and substituted 1/4 cup shortening for some of the bitter. I turned the oven up a bit and cooked a tad longer. They are better but still not there. Any suggestions? Thanks!!
Oh no 🙁
I find using a cookie scoop helps big time, in addition to room temp butter and eggs.
I hope that helps.
Thanks for the feedback 🙂
Hello! I would like to bake these cookies but i m a french speaker and i don t know which baking powder to use as plenty exist! I think maybe “baking powder” in english is for a specific one? Thanks a lot
Oh and i almost forgot i m not sûre to have vanilla extract if i do without you think it will still be ok??
Hi!
I tend to use Fleischmann’s (http://www.achfood.ca/ach-brands/fleischmanns/) but any brand will do. Vanilla is definitely a must, if you don’t have extract then you can use the paste of a vanilla bean. I hope that helps 🙂
These are amazing and so full of chocolate. Thank you, thank you, thank you, for sharing.
I’m glad you like them 🙂
Hi, I’m making these tonight and was wondering if I could use chocolate and white chocolate chips? I have half a bag of each in my cabinet, and my local grocery store is out of chocolate chips:( (holiday season)
Hey! Great question, I think that’ll be just fine but please note I haven’t done this before but my research leads me to believe that it shouldn’t be a problem. Good luck 🙂
Do we have to use semi-sweet or can we use milk chocolate chips??
Hey!
Milk chocolate chips would be awesome too 🙂
I tried your receipe out and it was by far the best one I have ever tried. I did add pecans to mines which even kicked it up a notched. So glad I picked and used your receipe, and my family loved the cookies just as much as I did. Keep sake for me.
Thank you! I’m so glad you like these cookies as much as I do 🙂
I made these, but mine taste a little dry! Can you help?
Hey!
I’m so sorry to hear that 🙁
The only thing that comes to mind is that if you baked the cookies at 375 then maybe your oven runs hot? Try baking the cookies at 350 next time for the 8 minutes.
Hope that helps,
Happy New Year,
Lisa
I have been looking for a soft chocolate chip cookie you don’t have to refrigerate before baking. Saw this recipe so I thought I’d try it . Loved it they were soft and very good tasting. Making them again today to take to work tomorrow . Going to add walnuts this time . Thanks for the recipe.
Thank you for the feedback 🙂
OMG! These look insanely good! This will make my cheat day all worth it….I am trying this recipe this weekend!!
I hope you love them as much as I do 🙂
So how many cups is the chocolate chips?
Hey!
You’ll get around 2 cups in a 300 g bag and around 1 2/3 cups in a 270 g.
Hope that helps 🙂
Thank you. It does as I buy the large bag of chips at Costco.
I made these cookies and although delicious, the batter isn’t as thick. It’s a bit more goopy and i followed the instructions closely. Even It came time to bake they all spread out.
Hey! I’m trying to think about what could have gone wrong and I’m stumped! I’m sorry the recipe didn’t work for you 🙁
I made these cookies this past weekend. Thanks for the recipe. It all worked out fine and the cookies were great! I would say that I added a little extra flour (as you mentioned) and I baked them at 350 instead of 375; to prevent them from burning overall. I would suggest this to the previous commentor, as well who said that their batter was not as thick. – Don
Thanks for the feedback 🙂
Did you use salted or unsalted butter?
Hi!
I prefer unsalted butter when I’m baking but tend to go with whatever I have on hand (I don’t adjust the recipe at all either!).
🙂
Oh my! So glad I came across your recipe! The BEST chocolate chip cookie I have ever made! I finally had plump chewy delicious cookies- not flat and crispy! This is a keeper! THANKS!! 🙂
Hey!
I’m so glad you like the cookies 🙂
please suggest an egg substitute.
Hi!
I personally don’t have experience with it but I know you can purchase one. However, based on my research I’d use a 1/4 unsweetened apple sauce in place of one of the eggs and then use a 1/4 cup canola or vegetable oil for the second. Don’t double up on either in place of the either, ie, 1/2 cup oil or sauce because it may be too runny. I hope this helps 🙂
Hi there! Great recipe! Thank you. Mine came out a bit ‘flatter’ than yours look in the pictures. When you say “mix” (eggs, sugar, vanilla) do you mean with a mixer or just by hand? TIA 🙂
Great question!
I use my stand mixer on 2 with the paddle, doing it by hand would also be fine.
I’ve personally found that the cookie scoop is key to an extra fat cookie 🙂
Thank you, Lisa! 🙂
I’m so excited to try this recipe, especially after reading the reviews! Do you think if i made the dough and refrigerated it overnight that would be okay? Or does it defeat the purpose of all the room temperature ingredients? I just wanted to have them fresh tomorrow but prepare ahead.
Great question!
I’ve never done this but my gut is saying that should be fine; I find the ingredients combine better when they’re at room temperature, I don’t think it affects the baking.
Please let me know how it turns out!
Thanks,
Lisa
🙂