Chewy Chocolate Chip Cookies
January 29, 2019
After years of testing out chocolate chip cookies recipes, I believe I finally have the BEST Chewy Chocolate Chip Cookie recipe. You will need lots of chocolate chips for this recipe.
Three plus years ago and just one of the many side projects I owned an online website called A Glass Jar. I whipped up delicious cupcakes in a glass jar, but one of my most popular recipes was for the chewy chocolate chip cookies. Selfishly I never posted this recipe on the blog because I didn’t want people going to the site to get the recipe. (Sorry family members)
The time has finally come to share one of my most requested cookies with the rest of you today. Yes, there are many cookie recipes out there, but this one truly highlights what a chocolate chip cookie should be in every aspect. I think it should have a crunchy exterior while it is chewy on the inside with endless amounts of chocolate chips. One of the secrets to almost every cookie recipe that I make is to add espresso powder, which you can find in the coffee section of your local grocery store. No, your cookies don’t come out tasting like coffee, but it truly elevates the chocolate flavor. *I’ve linked to the espresso powder that I’ve been using for years in the recipe portion.*
Another little tip is right before the cookies go into the oven, you can top them with additional chocolate chips, so when they are baking the chocolate chips stay on the top. If you missed any areas after they come out of the oven you could add in a few more chocolate chips you can never have too many.
ENJOY ~ Meagan
Chewy Chocolate Chip Cookies
Ingredients
- 2 1/2 sticks unsalted butter, room temperature
- 1 cup light brown sugar
- 1 cup sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 2 teaspoons espresso powder
- 3 cups semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl cream together the butter and sugars.
- Stir in the eggs and vanilla and cream together .
- Slowly add in the baking soda, salt, flour and espresso powder.
- Then stir in 2 1/2 cups semi sweet chocolate chips.
- Line a baking sheet with parchment paper and scoop the cookies placing them 2 inches apart.
- Bake for 8-10 minutes and then remove and top with remaining chocolate chips.
- Let them cool for 10 minutes.
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Ahhh these cookies DO look like pure perfection! I can see why they’re so popular!!!
There is nothing better than a properly chewy chocolate chip cookie, and your tips for nailing that soft texture instead of crispy are spot on — I always struggle with the bake time. Definitely trying your method this weekend! These are my favorite reward after a long day, usually paired with an hour of a cozy-but-creepy indie game like dead plate game. Thanks for the foolproof recipe!
I really enjoyed this recipe! The tip about adding espresso powder to enhance the chocolate flavor without making the cookies taste like coffee is brilliant. I also love the idea of topping the dough with extra chocolate chips just before baking for that bakery-style look. These cookies look perfectly chewy with crisp edges—exactly what I want in a classic chocolate chip cookie. By the way, if anyone enjoys discovering fun online entertainment after baking, I recently came across chicken road, which was an interesting find. Thanks for sharing such a delicious recipe—I can’t wait to give it a try!