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Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
47 minutes
Irresistible homemade chocolate chip cookies with a secret ingredient for enhanced flavor and chewy texture. Don't miss out on this exceptional recipe!
Ingredients:
  • 2 1/2 (350 g) cups all-purpose four
  • 2-4 tablespoons nonfat milk powder (see Recipe Note)
  • 1 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (161 g) dark brown sugar
  • 1 cup (2 sticks, or 8 ounces) unsalted butter, very soft
  • 2 large eggs
  • 12 ounce bag (about 2 cups) semisweet chocolate chips
Instructions:
  • Combine the flour, milk powder, salt, and baking soda in a medium mixing bowl and whisk until well mixed.
  • Cream the sugars and butter: Use an electric mixer or stand mixer fitted with a beater attachment to cream the granulated sugar, brown sugar, and softened butter on medium speed for 30 to 60 seconds until well combined. Remove any large hard brown sugar pieces, then scrape down the bowl and beaters.
  • Combine the eggs and vanilla with the butter-sugar mixture and beat at medium speed for 10 to 20 seconds until smooth. Remember to scrape down the sides of the bowl and beaters.
  • Incorporate the flour mixture: Add all the flour mixture at once and beat on low speed until no more dry streaks of flour remain, for 20 to 40 seconds. It's okay if there are still some flecks of milk powder visible.
  • Incorporate the chocolate chips: Add all the chocolate chips and beat on low speed briefly until evenly mixed.
  • Refrigerate the dough: Scrape down the bowl and beater, cover, and chill for at least 30 minutes or up to three days (or freeze in individual scoops for up to 3 months).
  • Preheat the oven to 375F. Position a rack in the middle. Prepare two baking sheets with silicon baking mats or parchment paper. For even baking, consider baking one sheet at a time; or if pressed for time, bake two sheets simultaneously with one in the upper third and the other in the lower third of the oven.
  • Scoop the dough onto a baking sheet using a medium cookie scoop or a well-mounded tablespoon measure, leaving about 2 inches of space between each cookie.
  • Bake the cookies for 10 to 12 minutes until slightly puffed in the middle and starting to turn toasty at the edges. Meanwhile, scoop the cookies for the next batch.
  • Allow the cookies to cool on the baking sheet for approximately 5 minutes until the centers deflate and the cookies slightly firm up. Then, transfer them to a wire rack to cool completely.
  • Bake remaining cookie dough in batches until all cookies are done.
  • Devour these cookies the day they're made for ultimate freshness. Store any extras in an airtight container; they will slightly soften overnight but remain incredibly scrumptious. They'll stay tasty for up to a week before becoming crumbly (perfect for crumbling over ice cream!). If you loved the recipe, share your feedback and give us some stars below!

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