Best Super Chewy Chocolate Chip Cookies Recipes

Super Chewy Chocolate Chip Cookies image

Provided by Marielle86

Time 20m

Yield 20-25 cookies, 20-25 serving(s)

Number Of Ingredients 8

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups light brown sugar
1/2 cup unsalted butter
1 1/2 teaspoons vanilla extract
2 eggs
1 1/2 cups large milk chocolate chips

Steps:

Preheat the oven to 375 degrees.
Mix together the flour, sugar, salt, and baking soda.
Add in the butter, eggs, and vanilla and mix until it forms a dough.
Add in the chocolate chips.
Refrigerate the dough for at least 4 hours, but preferably overnight (this step is very important!).
Roll pieces of the dough into 20 to 25 balls.
Bake for 9-10 minutes. The cookies will look very soft, but take them out of the oven anyway.
Allow the cookies to cool for at least 20 minutes.

Nutrition Facts : Calories 224.4, Fat 8.9, SaturatedFat 5.4, Cholesterol 33.7, Sodium 112.2, Carbohydrate 33.3, Fiber 0.8, Sugar 22.6, Protein 3

Super-Chewy Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden with caramelized edges, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.