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Chewy Chocolate Chip Cookies
Ingredients
- 2 ½cups all-purpose four
- 2 tbspnonfat milk powder (see recipe note
- 1 tspsalt
- 1 tspbaking soda
- ¾ cgranulated sugar
- ¾ cdark brown sugar
- 1 cunsalted butter
very soft
- 2 largeeggs
- 1 tspvanilla extract
- 12 ozbag semisweet chocolate chips
about 2 cups
Directions
- 1
Mix the dry ingredients: In a medium mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside.
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- 2
Beat the sugars and the butter: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters.
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- 3
Mix in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.
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- 4
Mix in the flour mixture: Add the flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds. You may still see some flecks of milk powder -- this is fine.
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- 5
Mix in the chocolate chips: Add all of the chocolate chips and beat on low speed for just a few seconds until the chips are evenly incorporated.
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- 6
Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)
- 7
Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment. I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.
- 8
Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.
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- 9
Bake the cookies for 10 to 12 minutes: While the first batch bakes, scoop the cookies for the next batch. The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges.
- 10
Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middles collapse and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.
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- 11
Continue baking cookies in batches until all the cookie dough has been used.
- 12
Enjoy: These cookies are at their best on the day they are made. Store leftovers in an airtight container; they will soften a little overnight but are still very delicious. They keep for about a week before becoming crumbly (at which point, I recommend crumbling them over ice cream!). Did you love the recipe? Give us some stars and leave a comment below!
Chewy Chocolate Chip Cookies
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Ratings & Reviews
Based on 13 ratings
Rating Breakdown
About this Recipe
Craving that perfect, melt-in-your-mouth homemade chocolate chip cookie experience? These Chewy Chocolate Chip Cookies are the best, delivering an unparalleled depth of flavor and that wonderfully satisfying chewiness you dream of with every bite.
What truly sets these cookies apart is a special ingredient: a thoughtful addition of nonfat milk powder. This seemingly simple component works wonders, actively deepening the overall flavor profile of the cookie dough. Beyond enhancing taste, it plays a crucial role in achieving that irresistibly chewy texture, ensuring these cookies stand out significantly from other recipes that often fall short of true chewiness.
Prepare for a classic cookie experience elevated to new heights, perfectly balanced in both taste and texture. Each bite of these Chewy Chocolate Chip Cookies offers a delightful contrast: the subtly crisp edges of the cookie give way to a soft, yielding interior generously packed with rich, melty semisweet chocolate chips. You'll savor the harmonious blend of sweet, buttery notes complemented by the hint of caramelized depth from the dark brown sugar, creating a truly comforting and utterly addictive treat. The texture is consistently chewy throughout, never veering into cakey or crumbly, just pure, unadulterated cookie bliss designed to satisfy your deepest cookie cravings.
Feel free to personalize your batch by experimenting with the chocolate. While the recipe calls for semisweet chocolate chips, you could easily swap some for dark chocolate chunks, creamy milk chocolate, or even a vibrant mix for a more complex flavor profile. For an added textural dimension, consider stirring in a handful of chopped nuts like walnuts or pecans, though the recipe as written shines beautifully with its pure focus on chocolate and that signature chewy texture.
These decadent cookies are universally loved and are ideal for sharing at any gathering. From a comforting dessert after dinner to a festive holiday spread, a lively game day treat, or simply as a well-deserved snack alongside a tall glass of cold milk, they fit perfectly into any occasion.