Chewy Chocolate Chip Cookies

I have no idea where this recipe came from. Living in a high altitude makes chocolate chip cookies go flat and crispy. This is the first recipe I found that didn’t do either of those. Finally! It only took a few years. It also does not need doubling because the yield is about 4 dozen.

Preheat the oven to 350 and grease a cookie sheet or 2.

Cream together:

2 sticks (1 c.) butter (Room temperature is a must! I cheat and warm mine up in the microwave for 10-15 seconds.)

1 c. sugar

1 c. brown sugar

Add and mix:

1 egg

2 t. vanilla

A little at a time, add the remaining ingredients:

1 t. baking soda

1/2 t. salt

2 1/2 c. flour

2 c. chocolate chips

Drop by tablespoonfuls onto a greased cookie sheet or use a cookie scoop and bake at 350 for 10-12 minutes. The centers will appear a little gooey and the bottoms lightly browned. They will harden once cooled. Enjoy your chocolate chip cookies with milk – or not!

This article has a pretty interesting explanation about cookie chemistry. In other words, you can change a cookie recipe to suit your own taste, whether you like crisp, crunchy, chewy, or soft cookies. Baking is so interesting!

chewy chocolate chip cookies

0 thoughts on “Chewy Chocolate Chip Cookies”

  1. I never knew that! These are tricky to get off the pan, but I usually put them on some foil so I don't have to wash the pan and just slide it right off.

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