There are only a handful of recipes that are requested on a regular basis in my house. This cookie recipe is the #1 requested recipe, in fact, it has almost becoming annoying how often I have to make these. I rarely memorize a recipe, but this one is burned into my brain. I make these at least once a week because my children are excellent at guilting me into doing just about anything. I am a pushover, trust me on this. Oh well, they are only little once.
This recipe is one that I found online from one of the best blog postings I have ever read about baking cookies. Please, please go to this site and read her post about baking cookies. I learned so much by reading the entire story.
Secret #1: Slice butter to allow it to soften faster.
Secret #2: Place eggs in room-temperature water to keep them from curdling your batter.
Secret #3: Sift/whisk your ingredients – Ok, I already knew this one, but I liked the pic.
Secret #4: Do not over-mix your batter and stir in chocolate chips by hand. I knew this one as well, but it doesn’t hurt to reiterate this one because it’s VERY important.
So, if you love chewy, soft and non-cakey cookies, this is the recipe for you. I exclusively use this recipe when anyone asks me to make chocolate chip cookies. I hope you enjoy them as much as my family does.
Chewy Chocolate Chip Cookies
Recipe adapted from: DesignMom.com
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups light brown sugar
1/2 cup white sugar
2 large eggs, room temperature
1 tbsp. vanilla extract
2 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup dark chocolate chips
1 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Place soft butter in large mixing bowl and beat on high until creamy.
Add white and brown sugar and beat on high for 4- 5 minutes or until light and fluffy. Reduce mixer speed to medium and add eggs, one at a time, and beat for a full minute after each addition. Finally, add vanilla and mix for another 30 seconds.
In a large bowl, sift together flour,baking soda and salt. With mixer on low, add dry ingredients in 3 batches and mix only until flour is wet and incorporated. I tend to undermix and finish the mixing by hand (just to be safe.) Finally, add the chocolate chips and stir just until they are incorporated into the dough.
Form your dough into balls using a cookie scoop or measuring spoon. The cookies will spread, so leave space between. Bake for 12 minutes. Be sure to remove them from the oven when they are just starting to brown around the edges. They may not appear done, but they will be fine. Trust me! Let them cool for 2 minutes on the cookie sheet. Transfer to a cooling rack and enjoy immediately.