The Best Chewy Chocolate Chip Cookies
Updated: Apr 14
Christmas is just around the corner and what better recipe to post than my “Best Chewy Chocolate Chip Cookies”? Cookies and milk are a popular Christmas tradition. It’s important to leave out a plate of cookies and milk for Santa Claus to enjoy after his trip down their chimney.
Since I was young, I loved the smell and the taste of freshly baked cookies right out of the oven. But who doesn’t. My mom would bake the pre-mixed Pillsbury Chocolate Chip Cookies from the tube. As soon as they were out cooling on the wire rack I would reach my fingers for one, even though they were much too hot to be touched or placed in my mouth. But they were soo good. Especially at that puffy stage before they cooled down.
When I was old enough to cook without supervision, one of my first recipes was Chocolate Chip Cookies. I think I made this recipe at least three times a month for about 8 years before it slowly slipped off my bake list and I started other kitchen exploits. To me, the best chocolate chip cookies are the ones that stay soft and chewy even after sitting out on the counter overnight. I’m not into the super crispy cookies or the cake like cookies. It’s got to be the chewy soft ones!
This is a super easy recipe that requires no-mixer. Even if it’s not for Santa, this recipe is a must-make!
The Best Chewy Chocolate Chip Cookies Makes 3 dozen
Ingredients: 1/2 cup (1 stick/4oz/115g) room temperature butter, unsalted 1/4 cup granulated sugar 1/2 cup packed light brown sugar 1 eggs, room temperature 2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup semi-sweet chocolate chips 1/2 cup chopped walnuts or pecans or macadamia nuts (optional)
Preheat the oven to 350 degrees F (175 degrees C)
Line baking sheet with parchment paper.
With a wooden spoon cream together the butter, granulated sugar, and brown sugar until smooth.
Beat in the egg. Make sure it is fully incorporated.
Stir in the vanilla extract.
Add the flour, baking soda, and salt. Mix well.
Next, stir in the chocolate chips or other chips that you planned on using.
Optional Step: Stir in the nuts
Wrap with plastic wrap and refrigerate for 15 minutes.
Drop by the tablespoon onto baking sheet lined with parchment paper. Cookies should be spaced about 2" apart.
Bake for about 8 to 10 minutes in the preheated oven, or until the edges are nicely browned. I recommend baking a test cookie in the oven first to see how long to bake it in your oven. My oven only requires 9 minutes to make these cookies soft and gooey in the middle. Warning! DO NOT OVERCOOK! It is essential for keeping the cookies soft. Take them out even if they look like they're not done yet. They may look pale in the centre and puffy, but they are done!
Once ready, take the cookie sheet out of the oven and allow the cookies to cool for 15 minutes before removing off cookie sheet. They sink down and turn into these delicious buttery chewy soft cookies.
Notes: These cookies can stay fresh and soft in a airtight container on the counter for up to a week or if you’d like, you can wrap them in aluminium or cling wrap and place them in the freezer for up to 3 months.