The search is always on for the perfect chocolate chip cookie – thin and crisp, thick and chewy, hard and crunchy… everyone has their favorite. Mine is soft and chewy but baked all the way through, can’t stand a doughy cookie! After messing around with the ingredient ratios I think I figured it out! With lots of brown sugar a surprise ingredient and all the love of a momma making cookies for her kids after school, my Chewy Chocolate Chip Cookie recipe was born. There are a few secrets to making these that I am super excited to share with you.
I love a classic cookie and remember several times coming home from school to fresh baked cookies out of the oven from my mom. She always baked everything from scratch and taught me all my baking and cooking tricks. I love being able to do the same for our kids and get so much joy out of watching our daughter follow suit. Maybe not the mess she leaves behind, but definitely the love and passion she puts behind what she makes. There are so many amazing cookie recipes out there, but sometimes you just need the old faithful chocolate chip.
Chewy Chocolate Chip Cookies
2 1/4 cups flour (I use half wholewheat and half unbleached all purpose)
1 tsp baking SODA
1 Cup butter (room temperature, like overnight – this is so important!)
3 eggs (room temperature just like the butter)
1 1/2 cups brown sugar (I use organic brown cane juice sugar, it’s super moist)
1 tsp vanilla
1/2 tsp salt (I use kosher salt – makes a big difference!)
1 TBSP Molasses
12 oz semi-sweet chocolate chips
6 oz dark chocolate chocolate chips
Cream the butter and sugar together until whippy, add the eggs one at a time and continue to whip it up. Add molasses and vanilla. Slowly add the flour, BS and salt. Stir in the chocolate chips. Drop by spoonfuls onto a parchment lined baking sheet. Bake for 12 minutes at 375 degrees F. These are the chewiest right out of the oven, but last a few days in an airtight container as well.