"Take the classic chocolate chip cookie and add a special ingredient to make them ultra soft and decadently chewy. It's impossible to eat just one!"
I know we’re only a few days past the mega holiday season and everyone is all about the “new year, new me” business, but you know what?
I decided that in 2017 I’m going to continue to be just as awesome as I always have been.
And you know what a big part of that awesomeness is?
Enjoying cookies all year round. Cookies for breakfast, cookies for lunch, cookies for dinner – I’m all about cookies all the time.
Because this adulthood business has to have at least one perk to it, amirite?
I know many people see the new year as a clean slate to start anew – and I hear you on that, I really do. A brand new year is the easiest time to make a change and mark your progress. Heck, even I and my cookie-loving ways have a few goals I’m looking to accomplish in 2017 (such as doing 100 pushups a day for 100 days – yikes!)
But even with the best of intentions for 2017, I still plan to keep enjoying all of my favorite things. I know 2016 was a rough year in so many ways, but between you and me, 2016 brought me just as many highs as it did lows. So if anything, not giving up what I loved in 2016 is my wacky way of both mourning and honoring everything that happened over the past 365 days.
So really, what better way is there to eat the whole spectrum of my “Father Time” emotions than with these chewy chocolate chip cookies?! And don’t let the name of these cookies fool you – chewy cookies can still be ultra soft and decadent. The only reason why these cookies earned the moniker “chewy” is due to the (insanely delicious) amounts of brown sugar in the batter. It changes the texture of the dough, but in all the right ways.
I actually have a little story about these cookies, which also elaborates on why 2016 had some high points for our family: near the end of December, The Husband and I found ourselves in the insanely lucky position to purchase a new vehicle. And, long story short, we worked with a very wonderful Nissan dealership who helped us drive home with a brand new Nissan “Rogue One” – which just happens to be the Rogue with the limited-edition Star Wars kit they made in honor of the Rogue One movie.
A lot of factors went into this purchase (such as plain ol’ opportunity, our surprise to actually see one of these rare cars for sale at the dealership, the potential of a collectors item, etc), but what it really boiled down to was this:
I hustled like a madwoman in 2016 and I love Star Wars.
(Because, yes, I am that much of a nerd.)
But anywho, while we were spending all day at the dealership discussions options and filling out mountains of paperwork, The Husband had to take a quick trip home to pick up something from our house. While he was there, he also grabbed the huge box of these cookies I had baked the night before (which, incidentally, are the same ones pictured above). We gave the box of cookies to our sales guy, who promptly put the cookies in the dealership’s breakroom so that the employees working tirelessly during the holidays could have a little sugar rush.
And let me tell you, the only thing better than driving home in my new nerdy car was taking that empty Tupperware home with me.
The guys at our local Nissan completely devoured the cookies.
And to me, that’s just more proof that not only are cookies perfect for every occasion, but that these particular chewy chocolate chip cookies are just what you need to help perk up your day, whether it’s for breakfast, lunch, or dinner.
Chewy Chocolate Chip Cookies
- 4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup + 1 tbsp unsalted butter softened
- 2 cup brown sugar (dark) packed
- 1/3 cup granulated sugar
- 2 large egg
- 7 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 2 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper, then set aside.
In a medium bowl, sift together flour, baking soda, and salt. Set bowl aside.
Using a stand mixer with a flat edge beater (or hand mixer + large bowl), mix butter, brown sugar, and granulated sugar on medium-high until fluffy, about 3-5 minutes.
Drop mixer speed to low and add eggs, one at a time, mixing thoroughly in between. Next, mix in heavy whipping cream and vanilla extract until smooth. Use a spatula to scrape around the edges of the bowl, then mix for 30 seconds more.
Keeping mixer speed on low, slowly add the dry ingredients in with the wet, about 1 cup at a time, until batter is thick.
Remove bowl from mixer and add in semisweet chocolate chips. Use a spatula (or your just hands) to knead the chips into the dough.
For the cookies, I found they work best when measured at 2 tablespoons with a medium cookie scoop. You can also measure the cookies to 1 tablespoon with a smaller cookie scoop. Using the measurement you prefer, scoop out cookie dough and arrange cookies 2 inches apart on the prepared baking sheet. Repeat until baking sheet is full (you may need to cook in batches).
If making larger cookies, bake for 15-18 minutes or until the bottom edges of the cookies appear to turn golden brown. If making smaller cookies, bake for 10-13 minutes or until the bottoms turn golden brown.
Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 4 days.