Perfect Chewy Chocolate chip cookies!!!!
I've been striving for years to find the perfect, chewy chocolate chip cookie, and here it is. I could't find a better recipe around, so I created this one myself. I spent hours on the internet researching the science of cookies and how they work, and from that I figured out the methods to make the perfect chewy cookie that stays chewy. Most cookies get crispy after cooling, while these stay chewy for for several days! Enjoy this recipe!
1 cup brown sugar (preferably dark)
1/2 cup white sugar
2 sticks butter, cold (right out of the fridge)
2 eggs
2 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (or to taste. I always just eyeball it).
directions: Preheat the oven to 300ºF. In a stand mixer or bowl (with a hand mixer), let the two sugars mix together until combine. Add cold butter. It may take a few minutes to incorporate, and still will be a little rough texture-wise. Beat in eggs and vanilla. Add the dry ingredients while on a low speed. Only mix until combined, no more. Fold in chocolate chips.
Line a cookie sheet with parchment paper (or use a baking matt in a half sheet pan). Make evenly-sized cookies a couple of inches apart (I like to use a large melon baller/ice cream scoop with squeeze release). Bake about 20 minutes, or until cookies are golden brown. Allow to cool a little bit on a rack, then dig in!
1/2 cup white sugar
2 sticks butter, cold (right out of the fridge)
2 eggs
2 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (or to taste. I always just eyeball it).
directions: Preheat the oven to 300ºF. In a stand mixer or bowl (with a hand mixer), let the two sugars mix together until combine. Add cold butter. It may take a few minutes to incorporate, and still will be a little rough texture-wise. Beat in eggs and vanilla. Add the dry ingredients while on a low speed. Only mix until combined, no more. Fold in chocolate chips.
Line a cookie sheet with parchment paper (or use a baking matt in a half sheet pan). Make evenly-sized cookies a couple of inches apart (I like to use a large melon baller/ice cream scoop with squeeze release). Bake about 20 minutes, or until cookies are golden brown. Allow to cool a little bit on a rack, then dig in!