I love homemade chocolate chip cookies, so much so that I don’t like making them because I usually eat them. Not all, at least, but enough to feel really bad about it! I’ll find myself sneaking cookies with my morning coffee. Or after lunch. Or before dinner while I’m cooking. And then again after dinner for dessert. So, yeah, I try not to make them But, when I do, I usually make this recipe—Chocolate Chip Cookies—which is the Nestlés Original Toll House recipe, making a few adjustments so that they are moist and chewy.
Teresa’s Top Tips for Chewy Cookies
Some things that I do to ensure a chewy cookie:
- I use fresh ingredients (especially with the baking soda).
- I use cold butter and eggs (not room temperature like most baking).
- I use butter only, not shortening.
- I use really good quality chocolate chips.
- I bake for the least amount of time (usually 9 or 10 minutes for my oven.)
- And most importantly, I keep the dough cold at all times. When I make the dough, I immediately cover it and put it back in the fridge to set. If I have a lot of dough and am making several batches, I put the dough back into the fridge to remain cold while the first batch is in the oven.
This seems to produce consistently chewy, moist, buttery cookies that are sure to make me feel guilty about overindulging.
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Chocolate Chip Cookies
Equipment
- (2) baking sheets
- cooling rack
- medium-sized cookie scoop (optional)
Ingredients
- 2 1/4 cups all-purpose, unbleached flour
- 1 teaspoon baking soda fresh!
- 1 teaspoon kosher salt
- 1 cup unsalted butter
- 3/4 cup granulated white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 ounces semi-sweet chocolate chips
- 1 cup walnuts, chopped optional
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, combine flour, backing soda, and salt. Set aside.
- In a large bowl, beat butter, sugars, and vanilla together. Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate chips and walnuts.
- Place dough in fridge and let cool for about 30 minutes to an hour.
- Line a baking sheet with parchment paper and drop the cookie dough in 1 1/2 tablespoon amounts on the baking sheet, making sure cookies are spaced apart in case they spread.
- Place dough back in fridge when not using to keep cool.
- Bake for 9-11 minutes, the longer the more crispy they become.
- Let stand for a minute to cool.
- Meanwhile, get a fresh baking sheet and line it with parchment paper. Repeat the steps for placing cookies on the baking sheet and place in oven to bake.
- Move the first batch to the cooling rack.
- When the second batch is ready, set aside to cool a bit. Depending on the size of your baking sheet, you may be done, or you may have additional batches to make. To ensure cookies are chewy, use a cool baking sheet and keep the dough in the fridge between batches.
Recipe adapted from Nestlés Original Toll House recipe.
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