The Chewy Chocolate Chip Cookie Recipes

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

THE CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
• Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
• Sift together the flour, salt, and baking soda onto a paper plate.
• Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
• Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
• Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
• Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI'd suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour.
• Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
• Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.
• Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
• Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
• Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
• Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
• Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pudding mix and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and walnuts (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.