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Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

This is for Niki. She has been on a quest (part 2 and 3) to find the perfect chocolate chip cookie. I agree with her completely in that personal preferences play a big part in the “perfect” cookie. Of course, ingredients and oven temperatures do, too. I like slightly crisper cookies and I simply love oatmeal in cookies. Niki wants a chewy cookie, the kind you might find at a coffee shop, that retains it’s chew even the day after it has been baked. No strange ingredients and no cakiness to be found.

I turned to The Best Recipe for these cookies and, low and behold, they had them! The recipe claimed that the secret was not just in melting the butter, but in the extra egg yolk. Apparently the little bit of extra fat adds just enough moisture to keep the cookies chewy, without making the cookies greasy, as extra butter might.

Just barely cooled and straight out of the oven, these large cookies are perfectly crisp at the edges and chewy – but not cakey – in the center. This may be the perfect way for cookies to be, but all cookies are good fresh from the oven. To test the longer-term claim of chewiness, I left a few out on the counter (out of the reach of my cats) overnight and put the rest into an airtight container. Both groups were still nice and chewy. Success!

I did increase the salt slightly from 1/2 tsp, which I didn’t feel was enough. Using salted butter in addition will make them practically irresistable, but unsalted is fine, too. Baking time will vary slightly based on the size of your cookie. The book got 18 cookies from their “scant 1/4 cup” measure. I thought I had just about a full 1/4 cup and still got 24 cookies.

 

 

Chewy Chocolate Chip Cookies
(thanks to the Best Recipe)
2 cups plus 2 tbsp all purpose flour
1/2 tsp baking soda
1 tsp salt
3/4 cup butter (12 tbsp), melted and cooled until just warm
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/4 cups chocolate chips

Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet and pat lightly so the cookie is an even thickness, not a ball shape. Cookies will spread as they bake and this ensures a more even spread.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies

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57 Comments
  • Nicole
    August 28, 2011

    Evan – Sorry to hear these cookies didn’t work out for you. They’re not soft, cake-like cookies – they have a substantial chew to them. If your oven temperature was a little too high, it could have overbaked the cookies and caused them to harden as they cool. If you try them again, take them out of the oven a minute or two sooner and cool them on a wire rack.
    I hope that helps!

  • Elle
    September 4, 2011

    Like Niki, I’ve been looking for the ultimate cookie recipe to brainwash my future university flatmates into liking me 🙂 That and because I just looove the soft, chewy, almost under-baked cookies you find in some coffee shops and all respectable school canteens… I’ve been using my collegues as my guinea pigs as my family and I could do without the extra calories from eating 15 cookies per batch. Yesterday was my last day at work and I tried a recipe by Mary Berry that one of my collegues had recommended me. Alas, they came out like fairy cakes rather than cookies (they were still very much appreciated). I decided to have one more try today when I came across this recipe (sorry, this is starting to become a novel isn’t it?). Anyway. I made the cookies, and they are amazing! Almost exactly what I was looking for! I’ll see if they taste as good tomorrow, and then next time I cook them I’ll try tweaking to see if I can get the effect I wanted. Overall, I am eternally grateful for this recipe!

    Elle

  • erisgrrrl
    December 4, 2011

    Evan – that’s happened to me a couple of times and it’s always been when I’ve over baked them. You really do have to heed the lightly brown instruction – anything more than golden and it’s too far.

  • marsha johnson
    December 6, 2011

    These are absolutely delicious cookies. The only thing I did different is that I added roasted nuts to the mixture while they were hot giving a marble cookie. It so good. Wouldn’t do it any different. Got to try it.

  • m
    March 28, 2014

    I just made these and they are great! I used a 1.5 tablespoon scoop and it took about 15 minutes for a slight to moderate browning on the edges BUT I have an oven that’s from the 40’s. That is the only change I made. When they’re completely cool the texture is great, moderate crisp edges and chewy middle. The only flavor change I would make would probably be browning the butter. The flavor is quite good and I’ll probably make only a few minimal changes in the future. Thank you!!

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