Warm, chewy, ooey gooey chocolate chip cookies. Is there anything better in life? I don’t think so. But how do you get that perfect texture? Those crispy edges and fluffy middle? That perfectly thick and wripply top. It’s actually really easy as long as you follow these simple steps.
Chewy Chocolate Chip Cookies : Tips and Tricks for Success
This is the same recipe as my Chipwhich’s and my Chocolate Chip Tahini Cookies without the tahini or the iced cream.
1. Cream Your Butter and Sugar For a Soft, Fluffy and Chewy Texture
This is one of the most important things that you can do for the texture of your cookies. And so many people don’t whip for long enough. Me personally, I am so afraid of overdoing it that I under do it. Underwhip, underbake, under mixing.
The thing that really helps me is actually timing myself. I know I am supposed to cream the butter and sugar together for 2 minutes so I set a timer for 2 minutes. That way I am not over doing it or under doing it.
A lot of the time, I like to look for something visually in baking versus relying on the time but in this instance the time is best. A lot of times I’ll think the butter and sugar look “light and fluffy” enough but really they need about another minutes. Don’t rush this step. Trust me.
2. Chill Your Chewy Chocolate Chip Cookie Dough: Freeze or Refrigerate? It’s Up To You
This dough once made up has to be chilled. Chocolate chip cookies or really any cookie for that matter should not be baked from room temperature. The butter in the dough is softened causing it to melt in the oven too quickly causing your cookies to spread too much and become too flat.
So that means if you want good cookie, you have to wait. 2 hours minimum but I like to let mine sit for 24 hours. Something happens when you let the cookies sit too.
You know in recipes when they tell you to let the recipe “rest”. That is because the flavors need time to meld together and for flavor to develop.
In this case, the butter solidifies in the fridge making it not melt too much before cookies are finished baking. Making a taller cookie. Also some of the sugar crystalizes and the gluten develops more, leading to a chewier cookie.
3. Slightly Underbaking Increases Chewy – ness
If you slightly underbake your cookies, they will be fluffier and chewier.
I hope you all enjoy this recipe and thank you all for reading. If you recreate this, please tag me on social media so I can see. If you enjoyed this recipe, please consider subscribing. This way, you can get emails every time I post. Have an amazing week and I will see you all in the next one.
Chewy Chocolate Chip Cookies
Fluffy and chewy chocolate chip cookies just like chips ahoy!
Ingredients
- 2 Sticks of Butter
- 1/2 cup of Granulated Sugar
- 1/2 cup of Brown Sugar
- 1 Large Egg
- 2 Cups of All Purpose Flour
- 1 1/2 tsp of Baking Soda
- 1/2 of a tsp of Salt
- 1 Cup of Chocolate Chips
Instructions
- Sift the dry ingredients together in a medium bowl - the flour, baking soda and salt
- Add the softened butter and sugars to a large bowl or the bowl of your stand mixer. Beat for 2 minutes on medium speed with your stand mixer or hand mixer or by hand until light and fluffy.
- Add in the egg and the vanilla extract and beat until incorperated.
- Add in the sifted dry ingrediants and beat until you no longer see white streaks from the flour.
- Add in the chocolate chips and fold in by hand until they incorperate fully.
- Portion on the dough into balls on a parchment lined cookie sheet.
- Cover the dough and put it in the freeze for 24 hours.
- Bake for 10 - 12 minutes or until golden brown on the edges.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.