I’ve been perfecting my chewy chocolate chip cookie for a year, and I think I’ve got it this time. These have become my “go to” chewy chocolate chip cookies, and they are definitely a favorite with my family and friends.
Chocolate Chip Rice Krispie Cookies have been my crispy chocolate chip cookie, and now I have my chewy.
*Chill the dough at least 3 hours, or better yet overnight.
*Bake the cookies on parchment paper lined sheets. Makes it easy to pull off the sheet, cookies and all, onto a cooling rack.
*Between baking batches, rinse the back of baking sheets with cold water, wipe dry, then chill it so that it is not hot when rescooping dough onto the parchment lined sheets.
*Keep baking sheets with scooped dough in the refrigerator until time to be baked. I usually can place sheets on top of evenly spaced cartons( i.e. milk and juice) and stacked items on the refrigerator shelves.
*Parchment paper sheets may be reused.
Bake the cookies until they are just done.
The will look puffy, but as they cool they will squish down to chewy goodness.
- 2 c. salted butter, melted* (see note)
- 1-1/2 c. light brown sugar
- 1-1/2 c. granulated sugar
- 4 large eggs
- 4 tsp. vanilla
- 4-1/2 c. all purpose flour
- 2 tsp. baking soda
- 1 tsp. sea salt
- 3 c. assorted chocolate chips and chunks (I use 1c. each of dark, semi-sweet, and milk)
- 1 c. toasted walnuts or pecans, chopped (optional)
- Melt butter in a small saucepan on medium to medium high heat. (*Note: If you want the cookies to have a light toffee flavor, brown the butter by continuing to swirl the butter in the pot and letting it cook until it is a golden brown. It can take 10 minutes or more. Watch the melted butter closely, and keep swirling, as towards the end "golden brown" can turn to burnt extremely fast.) Pour into the bowl of a standing mixer and let cool to lukewarm.
- In another bowl, whisk together flour, baking soda, and salt.
- Mix sugars into melted butter on medium speed until blended. Add eggs in one at a time, then vanilla. Stop the mixer and scoop in about a third of the flour mixture and mix on low speed, then medium speed. Repeat with remaining flour mixture. Remove mixing bowl from stand and stir in chocolate chips by hand with a rubber spatula. Stir in nuts if using. Cover and chill for at least 3 hours (overnight is better).
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and scoop dough (~2T) 2-3" apart. Bake for 12 minutes or until just done. The cookies will look puffy. Remove from the oven and pull quickly the whole parchment paper, cookies and all, onto a cooling rack. As the cookies cool, they will deflate down and become chewy. Repeat with the remaining dough. Between baking batches, rinse the back of baking sheets with cold water, wipe dry, then chill the sheets so that they are not hot when rescooping dough onto the parchment lined sheets.
- This dough can be kept in the refrigerator in an airtight container easily for a couple of weeks. Makes it easy to scoop out a dozen or two at a time and have freshly baked cookies. The dough freezes well too--wrap well or place in airtight containers first.