Chewy Chocolate Chip Cookies

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Whether you like crunchy dipping cookies or chewy cookies, I think that chocolate chip cookies are the epitome of an American childhood snack.

Classic and always yummy - Chewy Chocolate Chip Cookies from Cosmopolitan Cornbread

There is nothing that makes me feel like a kid again more than a classic chocolate chip cookie.

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Classic and always yummy - Chewy Chocolate Chip Cookies from Cosmopolitan Cornbread
Classic and always yummy - Chewy Chocolate Chip Cookies from Cosmopolitan Cornbread
Classic and always yummy - Chewy Chocolate Chip Cookies from Cosmopolitan Cornbread

In this particular batch of cookies, I used milk chocolate morsels. But you can use semi-sweet or even some dark chocolate chips. Whatever you happen to have in the pantry will work just fine.

Classic and always yummy - Chewy Chocolate Chip Cookies from Cosmopolitan Cornbread

This cookie dough gets refrigerated for a while before you do the baking. You should chill it for a least a couple hours, but overnight would be even better.

Classic and always yummy - Chewy Chocolate Chip Cookies from Cosmopolitan Cornbread

Mmmm…cookie dough!

Classic and always yummy - Chewy Chocolate Chip Cookies from Cosmopolitan Cornbread

Enjoy these beauties!

Classic and always yummy - Chewy Chocolate Chip Cookies from Cosmopolitan Cornbread

What are some of your fondest memories from childhood?

Classic and always yummy - Chewy Chocolate Chip Cookies from Cosmopolitan Cornbread

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Yield: 2 1/2 dozen

Chewy Chocolate Chip Cookies

Classic and always yummy - Chewy Chocolate Chip Cookies from Cosmopolitan Cornbread

Classic and always delicious, chewy chocolate chip cookies

Prep Time 2 hours 30 minutes
Cook Time 36 minutes
Total Time 3 hours 6 minutes

Ingredients

  • 2 3/4 c all-purpose flour
  • 1 tsp fine salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 sticks (1 1/4 c) unsalted butter, room temperature
  • 1 3/4 c brown sugar
  • 1 c granulated sugar
  • 2 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 c milk chocolate chips (or whatever variety you happen to have)
  • 1/2 c finely chopped pecans (optional)

Instructions

  1. To begin, combine the flour, salt, baking soda and baking powder in a bowl. Give them a stir to mix them together.
  2. In your mixing bowl, beat the butter and sugars on medium-high speed until they are fluffy and pale, about 3-4 minutes.
  3. Beat in the eggs one at a time, and then add in the vanilla.
  4. Add in the dry ingredients, and mix on slow speed until it is combined.
  5. Add in the chocolate chips and pecans. Stir them in by hand.
  6. Cover the dough with some plastic wrap and refrigerate for t least 2 hours or overnight.
  7. When you are ready to bake them, heat your oven to 375 degrees.
  8. Scoop the dough by rounded tablespoons, about 2 inches apart onto parchment paper for a baking stone, or a cookie sheet.
  9. Bake for 10-12 minutes or until golden brown around the edges, but still a bit soft in the center. Let the cookies cool in place for about 10 minutes, then transfer them to cooling racks to cool completely.
  10. Enjoy!

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