Cookies

Chewy Chocolate Chip Cookies

Hi everyone! I was looking through my past blog posts recently, and I realized that I have never posted a recipe for classic chocolate chip cookies! There is a wonderful recipe for Oatmeal Chocolate Chip Happy Cookies, but if you aren’t a fan of oats, then I’m sure you’ve been waiting for a traditional recipe. So… here it is!

Chewy Chocolate Chip Cookies

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I haven’t met anyone who doesn’t like chocolate chip cookies. But even if you don’t like chocolate chip cookies, whoever you are, these ones are sure to change your mind.

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These delicious cookies are crunchy around the edges, but soft and chewy in the middle – they’re sure to please everyone, whether you like crunchy or chewy cookies! And the best thing about these cookies is that they don’t take too long to make. Normally, chocolate chip cookies take a long time to make because they require time to chill – but this recipe doesn’t have any chilling time… faster cookies! 🙂

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Make sure to add in ample chocolate chips – you can never have too many chocolate chips in a cookie!

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xx

Juliet

Chewy Chocolate Chip Cookies

Prep time: 15 minutes

Cook time: 12 minutes

Yield: 18 cookies

Ingredients

  • 2 cups & 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 sticks of butter, melted
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semisweet chocolate chips (or more!)

To bake

  1. Preheat your oven to 325*F. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
  2. In the bowl of a stand mixer, combine the melted butter and both types of sugar, and then the eggs and vanilla. Make sure to beat until just combined, no more.
  3. Slowly beat in the dry ingredients to combine, and then stir in the chocolate chips.
  4. OPTIONAL: Refrigerate the bowl for 30 minutes or up to an hour. That will prevent the cookies from spreading, but it’s not too vital.
  5. Roll about 2 tablespoons of dough into a thick cylinder, and place the cylinders about three inches apart from one another. The cylinder shape is important for making the cookies chewy in the center.
  6. Bake for about 12 minutes, and after 6 minutes, rotate the pans to make sure the cookies are baking evenly. Let the cookies cool on the baking sheet, and enjoy the cookies with a glass of milk!

 

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