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
Chewy Chocolate Chip Cookies
In a large bowl, sift together flour, baking soda, and salt. Set bowl aside.
Drop mixer speed to low and add eggs, one at a time, mixing thoroughly in between.
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 cooling rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 4 days.
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.