Chewy chocolate chip cookies – the reason why we do not need to wait for the afterlife to experience heaven. One of the best compliments I ever received was being called a “warm, soft chocolate chip cookie.” Now, why did I consider such an expression to be a compliment? Well, they embody coziness and simply make you feel happy. It’s like food is giving you a big, loving, metaphorical hug.
These extra chewy chocolate chip cookies are best served warm and with a cup of coffee or hot chocolate (with marshmallows on top)… ohhhhhh the indulgence… hmmmm.
There are several ways to make sure your cookies are chewy and soft. The trick to making your cookies turn out chewy is melted butter. As a rule of thumb, melting the butter makes baked goods chewier, while room temperature butter leads to typical cake texture, while cold, a.k.a. butter straight from the fridge, ensures the dough doesn’t spread out and it is thus great for pastries.
To avoid ending up with rock-hard cookies, but ones that are soft and fluffy, only bake them for the exact time listed below. You will think that they are still waaaay to undone when you take them out of the oven, but give them 5 minutes to cool down and you will find that they have magically solidified, while still being perfectly soft.
I usually make a larger mostly a double batch of cookie dough and then freeze them. Thereby, we can make fresh cookies whenever we feel like it. This is probably my own personal equivilant of preparing for the hibernation month a.k.a. winter. Just like a squirrel or a hedgehog, I prepare and store away delicious treats for when the snow starts to fall. There really is hardly anything better, then coming home from a day in the snow and enjoying some hot chocolate with chewy chocolate chip cookies fresh from the oven.
Servings: 12 * Preparation time: 10 min * Start to finish: 50 min
- 4 ounces (115 grams) of unsalted butter
- ¾ cup (150 grams) of white sugar
- ½ a cup (100 grams) of brown sugar
- ½ a teaspoon of salt
- 1 egg
- 1 teaspoon of vanilla aroma
- 1 ¼ cup (150 grams) of flour
- ½ a teaspoon of baking soda
- 4 ounces (115 grams) of chocolate chips
How to prepare chewy chocolate chip cookies
The first step is melting the butter. Mix the two types of sugar, salt, vanilla and one egg in a bowl, pour the melted butter in and whisk it until the ingredients are all well blended. Afterwards, drizzle in the flour and baking soda and combine everything into an even dough. Use a mixer for those first two steps. The last step is tossing in the chocolate chips. Mix those in using a spatula.
Form 12 balls about the size of golf balls out of the cookie dough and place them in the fridge for 30 minutes before baking them. This allows the cookie dough to firm up a little and thus makes for more perfect cookies as they spread out better and more evenly during their time in the oven. Meaning they don’t melt too much which would make them spread out too thin.
When they have chilled a little, put them on a baking tray with baking paper and preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius. Do NOT ever (no, really never!) put the cookies in the oven until it reached the right temperature. With this recipe every single minute at perfect temperature actually matters. It does with cookies in general as they only go into the oven for such a short amount of time. So when the oven has heated up to 350 F, bake them for 10 minutes.
If you use frozen cookie dough, bake the batch for 12 minutes.