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

Chewy Chocolate Chip Cookies

Constance Smith - Cosmopolitan Cornbread
Classic and always delicious, chewy chocolate chip cookies
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Prep Time 2 hours 30 minutes
Cook Time 36 minutes
Total Time 3 hours 6 minutes
Servings 2 1/2 dozen

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
 

  • To begin, combine the flour, salt, baking soda and baking powder in a bowl. Give them a stir to mix them together.
  • In your mixing bowl, beat the butter and sugars on medium-high speed until they are fluffy and pale, about 3-4 minutes.
  • Beat in the eggs one at a time, and then add in the vanilla.
  • Add in the dry ingredients, and mix on slow speed until it is combined.
  • Add in the chocolate chips and pecans. Stir them in by hand.
  • Cover the dough with some plastic wrap and refrigerate for t least 2 hours or overnight.
  • When you are ready to bake them, heat your oven to 375 degrees.
  • Scoop the dough by rounded tablespoons, about 2 inches apart onto parchment paper for a baking stone, or a cookie sheet.
  • 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.
  • Enjoy!

Nutritional information is auto-generated and the accuracy is not guaranteed.

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