These Chocolate Chip Cookies are a chewy cookie studded with lots of chocolate chips. These tried and true cookies are one of my absolute favorites.
Chewy Chocolate Chip Cookies
It was Sunday night and I had to make cookies.
I have been on a cookie kick lately much to my husband’s detriment who is trying to lean up.
He has amazing self control but he even succumbed to these.
They kind of remind me of Paradise Bakery cookies except for they are BIG.
These are regulars at our house.
WHAT MAKES A COOKIE CHEWY?
The secret is the melted butter which gives them that chewy texture.
WHAT MAKES COOKIES SOFT?
If you want soft cookies, you’ll want to try my other recipe Soft Chocolate Chip Cookies. They aren’t that much different than this recipe but definitely have more softness then chewiness because of the added ingredient of cornstarch.
This dough is filled with chocolate chips! If you have a chocolate craving – this will satisfy you!
HOW TO PROPERLY MEASURE FLOUR
In order to properly measure flour, fluff the flour so it’s not packed down and spoon the flour into the measuring cup. Level off the flour with a knife. If you scoop the flour with the measuring cup it packs down the flour and causes you to add too much to the dough.
HOW DO I MAKE COOKIES THICK?
You want to roll the balls of dough taller rather than wide. That makes for one thick cookie! Look how tall those balls of cookie dough are above.
HIGH ALTITUDE BAKING
There is a great resource for high altitude baking here. There are various things you can do like increasing oven temperature, decreasing sugar, and increasing liquid.
For this recipe, I tried some of the variations. This recipe dough is fairly liquid already so I didn’t want to increase that and they aren’t incredibly sweet so I didn’t decrease the sugar. I tried baking at 25 degrees higher but liked my control group at 325 degrees better. The one change I did find helpful was to increase the flour. King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.” Since I’m at 5,000 ft I added 2 tablespoons of flour.
Look at the difference in the two cookies! Just by making that adjustment.
OTHER COOKIE RECIPES
Yield: 24 cookies
This recipe for My Big, Fat, Chewy Chocolate Chip Cookies is a chewy cookie studded with lots of chocolate chips.
unsalted butter, melted and slightly cooled
packed brown sugar
semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
Sift together the flour, baking soda and salt; set aside. If baking at high altitude, add 2 tablespoons of flour to the flour mixture.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case (or chill in the fridge until a little more solid) and then it will be cool enough to scoop into cookies.
For big cookies, roll 1/4 cup balls of cookie dough and for small cookies roll 1 1/2 tablespoons of dough. Roll dough taller than wider. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, approximately 11-14 minutes for big cookie and 8-10 minutes for smaller cookies. Do not overbake. The cookies will continue to cook as they cool.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.