Super Moist Bran Muffins
Chewy Chocolate Chip Cookies
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!
Super Moist Bran Muffins
Chewy Chocolate Chip Cookies
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!
Servings Prep Time
24cookies * 15minutes
Cook Time
20minutes
Servings Prep Time
24cookies * 15minutes
Cook Time
20minutes
Ingredients
  • 4cup all-purpose flour
  • 1tsp baking soda
  • 1tsp salt
  • 1/2 cup+ 1 tbsp unsalted buttersoftened
  • 2cup brown sugar(dark) packed
  • 1/3cup granulated sugar
  • 2 large egg
  • 7tbsp heavy whipping cream
  • 1tsp vanilla extract
  • 2cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper, then set aside.
  2. In a medium bowl, sift together flour, baking soda, and salt. Set bowl aside.
  3. 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.
  4. 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.
  5. Keeping mixer speed on low, slowly add the dry ingredients in with the wet, about 1 cup at a time, until batter is thick.
  6. Remove bowl from mixer and add in semisweet chocolate chips. Use a spatula (or your just hands) to knead the chips into the dough.
  7. 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).
  8. 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.
  9. 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.
Recipe Notes

The amount of cookies this recipe makes depends on the size of the cookie scoop you use. If you use 2 tablespoons of dough, the recipe will make about 24. If you use 1 tablespoon of dough, the recipe will make about 48 cookies.