These chewy chocolate chip cookies are perfectly chewy without being under baked! They are packed full of chocolate chips and brown sugar!
Have you ever wanted to make the perfect chewy chocolate chip cookie but noticed that all the recipes out there basically have under baked cookies masquerading as chewy?
Do not get me wrong. I LOVE an underbaked cookie. I savored a gooey cookie situation for most of my adolescence and {cough, cough} adulthood. No shade here.
But sometimes one wonders is there a cookie out there that is still soft and chewy when fully baked? Yes! I give you my soft, chewy, perfect chocolate chip cookies.
For those of you “in the know,” you will be excited to hear that these are, in fact, the chocolate chip cookies we serve at Restaurant Marc Forgione. All you need is some “melted ice cream,” which is just vanilla bean crème anglaise, aka ice cream base.
What makes these cookies so chewy, you ask?
- Sugar and brown sugar!!!! The combo makes the magic happen. Ok, fine, dark brown sugar is doing the heavy lifting here, but if you use all DBS, then the flavor would be overpowering.
- Not fully creaming the butter and sugar together. That way, you don’t incorporate too much air into the dough, which helps the cookies be chewy rather than cakey.
- While we are giving out awards: Chilling the dough before baking also really helps.
It has been said by strangers and those whom I love {rude} that I have a chocolate chip cookie problem. I say “define problem”.
There are 17 different chocolate chip cookie recipes on CLF.com. True. Each is beloved in their own right, and I could no more pick a favorite than I could pick a favorite pair of jeans. They are all perfect for different occasions. The New York Times Chocolate Chip Cookie recipe is thinner but still chewy, while Johnny Iuzzini's killer chocolate chip cookies are flavored with almond extract, or these sensational cream cheese chocolate chip cookies.
Now, these cookies are perfect for ALL occasions. Just throwing that out there. You decide.
Recipe
Thick Chewy Chocolate Chip Cookies
Ingredients
- 600 g All purpose flour (5 cups)
- 9 g Baking soda (1 ½ teaspoons)
- 3 g Baking powder (½ teaspoon)
- 8 g Kosher Salt (2 teaspoons)
- 220 g Sugar (1 cup)
- 220 g Dark brown sugar (1 cup packed)
- 340 g Butter (softened, 1 ½ cups)
- 2 Whole Eggs
- 5 g Vanilla extract (1 teaspoon)
- 400 g Chocolate chips (1 cup)
Instructions
- Preheat oven to 350°F and line 4 baking sheets with parchment paper.
- In a large bowl whisk together flour, soda, powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar just until starting to lighten. Add eggs one at a time beating until incorporated. Add the vanilla with the last egg.
- Reduce speed to low and slowly add dry ingredients adding the next amount of flour when the last addition is almost mixed in. Add the chocolate chips and mix just to combine.
- Roll into 1 ½ inch balls (approximately 70 grams). You can also use a 2 oz cookie scoop. Freeze before baking.
- When ready to bake, preheat oven to 350°F and line two baking sheets with parchment paper.
- Place cookie dough 2 inches apart on lined baking sheets and bake from frozen 350°F, 10-12 minutes or until a light golden brown.
Video Instructions
Notes
In the restaurant we bake these 10 minutes because we bake them again to rewarm them before serving. You can also do this at home! Everyone loves warm chocolate chip cookies and milk.
I followed the recipe to a T, yet the dough is like sand. 5 cups of flour seems to be too much! I will try to salvage it.
Hi Lisa! Sorry to hear that it didn't turn out. The 5 cups is an approximation based on the recipe by weight, where the flour is 600g. Measuring cups as a tool and flour are not always best friends, so I always try to weigh my ingredients when I can.