Chewy Chocolate Chip Cookies

I was in the mood for a nice chewy cookie for Shabbat and I have critics to contend with, so they specifically requested a chewy cookie and since I hadn’t found a specific recipe I liked for it, decided to play around. Basically, when you increase the brown sugar and decrease the white, you get more chew in the cookie since the molasses in the brown sugar adds moistness. So, that was definitely part of the way to go.

I also don’t care for the very gushy kind of dough of standard CCC’s (chocolate chip cookies) and wanted a bit more flour in it. So, I came up with a dough I was pleased with and while the cookies do flatten out, they are not pancake thin and have a lovely texture. So, start with the sugars and margarine/butter.

Always cube your marg/butter so that it will combine with the sugar properly, otherwise you tend to end up with large chunks of marg which will cause pockets in your cookies that bubble and run.

Mix it up!

This is the texture you want, smooth. Next add the eggs, one at a time till incorporated and vanilla. Beat till smooth.

Next add the flour, baking soda and salt.

Mix just till incorporated.

and add the chocolate chips and mix till combined.

Now I used a medium cookie scoop (Oxo, my fave) which is the equivalent of a tablespoon of cookie dough for a nice sized (not giant) cookie.

Bake at 350F for 12-15 minutes till medium brown. Let cool on cookie sheet on wire rack till cool or it’ll crack. It hardens up to chewy when mostly cool if you can’t resist a warm cookie. Remove when cool and store in a tightly closed container (doesn’t need to be a tin since it’s chewy not crispy). Don’t worry, they won’t last long enough to store, but should they do so, they freeze beautifully. Break out the milk or coffee or tea and enjoy!

Chewy Chocolate Chip Cookies

1 cup (225 grams) margarine/ butter
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Directions:

Preheat the oven to 350 F.

Beat on medium speed the marg and two sugars till smooth. Add vanilla and each egg separately till combined and smooth. Add the flour, soda and salt and beat just till smooth. Add chocolate chips and just beat till incorporated.

Take cookie sheets and line with parchment paper and take a medium cookie scoop or a tablespoon of dough and drop about an inch apart from each other since you don’t want them to grow into a large cookie mass.

Bake 12 – 15 minutes or until medium brown in color and remove promptly from oven or they will harden. Let cool on wire racks on the cookie sheet (or they break apart) till cool and store in snap lid containers. These freeze beautifully.