About Chewy Chocolate Chip Cookies
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.
Do you have to chill the dough?
This recipe does not call for chilling the cookie dough before baking and I’ve been happy with the results. However, depending on the type of cookie you want, you might want to consider chilling the dough for 1-2 hours. Check out this article for more info: Chilling Cookie Dough: Does it Make a Difference?
Can you freeze baked chocolate chip cookies?
Yes! You totally can.
For best results, allow the cookies to cool completely, then arrange the cookies in a single layer (without touching) on a baking sheet or large plate. Freeze the cookies first, then once solid, they can be transferred to a container of your choice. If possible, separate layers of cookies with wax paper or parchment paper.
When stored correctly, baked cookies can be frozen for up to two months.
Notes & tips for this chewy chocolate chip cookie recipe
- If you’re doing a lot of baking, I highly recommend having some silicone baking mats or silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
More fun cookie recipes
Recipe Details
Chewy Chocolate Chip Cookies
Ingredients
Instructions
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper, then set aside.
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Using a stand mixer (or hand mixer + large bowl), mix butter, brown sugar, and granulated sugar on medium-high until fluffy, about 3-5 minutes.
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Drop mixer speed to low and add eggs, one at a time, mixing thoroughly in between.
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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.
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Keeping mixer speed on low, slowly add the dry ingredients in with the wet, about 1 cup at a time, until batter is thick.
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Remove bowl from mixer and add in semisweet chocolate chips. Use a spatula (or your just hands) to knead the chips into the dough.
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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).
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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.
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Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling 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.
YUM. Chewy is my favorite texture for a chocolate chip cookie!
Right?! It’s the best!
These look amazing! Chocolate chip cookies are my favorite! I am adding this to my list of recipes to try.
😀 Thanks, Melissa!
One of my favorite desserts ever! Your recipe looks so good too!
😀 Thank you, Madeline!
Chocolate chip cookies are literally my favorite dessert. Must try!
Thanks, Sarah!
I love Chocolate Chip Cookies! I am always looking for new recipes:) Thanks for sharing.
😀 Thanks, Andrea!
These look addicting!! I need to try these.
They totally are 😀 Thanks, Katherine!
OK I need these in my life ASAP!!
Haha, right?! I already need to make them again!
I could so go for these right now! Looks amazing 🙂
xx nicole
http://www.nicoleparise.com
Thanks, Nicole 😀
Def making these my family loves chewy chocolate chips!
xo
jen
effortlesseverydaystyle.com
😀 Thanks, Jen! If you make them, I hope the family like them!
I’ll bet with all that brown sugar these aren’t just chewier, but maybe a hint more caramel-y? YUM! Gonna hafta try these SOON!
YES, indeed they are 😀
I tried to make the mixture fluffy, but with that little amount of butter and that amount of sugar it didn’t ever get “fluffy” – any suggestions?
Same. Guess nonreply forthcoming?
I actually don’t like to write a review but after I tried this recipe, followed everything. I love baking and also my 3yrs old daughter, we were so excited to try different ways to make chocolate chip cookies and this recipe really disappoint us. The cookies looks really good but when tried it, all we can taste is flour. So we ended up throwing everything. I guess its too much flour and less butter cause the recipe says 4cups of flour and only 1/2 cup of butter.
These cookies were so amazing!!! I added a little extra whipping cream than it said. They are so delicious and chewy!! Super hard to beat the taste of these chocolate chip cookies.
It turned out horribly. I did everything you said, and as an experienced baker I am quite disappointed. Will not use again.
🙁
Oh MY! What a delight these were. Nice and messy to make, but oh so delicious, now my FAVORITE choc chip cookie recipe. I used both white and regular chips, about 4 dark to 1 white, rolled a third of the cookies in turbinado sugar before baking (just ’cause I was in a hurry and wanted them all balled up, but they were too sticky on their own) and the rest in powdered sugar, which is making them look so very festive. They will be gifts, if we can keep from eating them all before I mail out! I didn’t have enough unsalted butter, so used regular butter and cut the salt to 1/2 what was called for. Wish I could send you a photo of how beautifully they turned out. They don’t spread much at all. And I used my silicone mat with no sticking. Woo-hoo. Thank you for a great recipe.