I’ve been tweaking this chewy chocolate chip cookies recipe for ages, trying out different things like using only egg yolks or adjusting the baking soda and salt amounts. But this version? It’s the best by far. Every Christmas, it’s a must – the kids love it, and it’s perfect for sharing during the holiday season or just as a simple dessert.
How to make chocolate chip cookies chewy
To make chocolate chip cookies chewy, you’ll want to focus on a few key ingredients and techniques:
- Use more brown sugar than white sugar: Brown sugar contains more moisture than white sugar, which helps create a chewier texture. You can adjust the ratio of brown sugar to white sugar in your recipe, using more brown sugar for a chewier result.
- Add a touch of corn syrup or honey: Corn syrup or honey can help retain moisture in the cookies, contributing to a chewier texture. Just a small amount can make a difference without significantly affecting the flavor.
- Use melted butter: Melted butter adds more moisture to the dough compared to softened butter, resulting in chewier cookies. Be sure to let the melted butter cool slightly before adding it to the dough to avoid cooking the eggs.
- Don’t overmix the dough: Overmixing can lead to tough cookies. Mix the ingredients until just combined to avoid developing too much gluten, which can result in a denser texture.
- Underbake slightly: Bake the cookies until the edges are set but the centers are still slightly underdone. They will continue to cook and set as they cool on the baking sheet, resulting in soft and chewy centers.
Chewy chocolate chip cookies recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions:
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Form cookie dough balls: Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, leaving some space between each cookie.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers are still soft and slightly underbaked.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set and achieve that perfect chewy texture.
