The best cookies are chewy and soft, in my opinion. When you eat them warm, right out of the oven, they melt in your mouth. But too often, that wonderful texture goes away after a day or so. Not so with this chewy chocolate chip cookies recipe.
Even after a few days, these cookies stay chewy. The secret is the melted butter and extra egg yolk. Make sure you let the butter cool completely, though, before mixing with the sugars. The 1 hour refrigeration time is important to the texture of these cookies, too.
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Prep Time: 10 minutes
Cook Time: 18 minutes
refrigeration time: 1 hour
Total Time: 1 hour, 28 minutes
Yield: 48 cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup butter, melted and cooled
- 1 cup firmly-packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 egg yolk
- 2 tsp. vanilla extract
- 1-1/2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Preparation:
- Line two cookie sheets with parchment paper or a silpat mat (compare prices) (or simply used ungreased cookie sheets). The silpat mat makes it easier to ensure the cookies don't get overcooked, which helps them stay chewy.
- In a small bowl, sift together the flour, baking powder and salt. Set aside.
- In a large bowl beat the cooled melted butter with the sugars. Beat in the egg, egg yolk and vanilla until well-combined.
- Stir in the flour mixture until it forms a smooth batter with no lumps of flour showing. Stir in the chocolate chips and walnuts. Refrigerate chocolate chip cookie dough at least 1 hour, or as long as overnight.
- Preheat oven to 325 degrees F. Drop chocolate chip cookie dough by rounded tablespoonsful (or use a cookie scoop (compare prices) onto prepared cookie sheets. Bake cookies 12 to 18 minutes or until lightly browned around the edges. Do not overbake, or they will become crisp.
- Remove from oven and let cool for 2 minutes on the cookie sheets. Transfer the cookies to wire racks to finish cooling.
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