Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies for Adriana
She has never liked chocolate chip cookies but recently my darling 8 year old daughter asked to make some and they needed to be chewy! Okay let’s get on it was my motto. I love a good chocolate chip cookie as does my 10 year old son and husband. So into the kitchen we headed and with a few changes to my own cookie dough recipe we came up with these cute little chewy cookies that of course are best enjoyed warm and gooey!
3/4 cup (175 mL) butter, at room temperature
3/4 cup (175 mL) each packed golden yellow sugar and fine granulated sugar
1 egg yolk
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all purpose flour
1 tsp (5mL) baking soda
1 bag (300 g) 55% or 72% chocolate chips
In a large bowl, using an electric mixer; beat butter to lighten and smooth out. Add sugars and beat until fluffy and well combined. Beat in egg, then egg yolk and vanilla until smooth.
Stir together flour, baking soda and salt. Using a wooden spoon stir flour into butter mixture until combined. Stir in chocolate chips to distribute evenly.
Using a mini ice cream scoop or tablespoon, scoop out dough onto parchment or silicone lined baking sheets. Bake in 375 F (190 C) oven for about 8 minutes or until very light golden. Let stand on baking sheets for a few minutes before trying to remove them.
Makes about 4 dozen cookies.
Keep your butter out on the counter for a bit before making the recipe to soften it. If you need to soften in the microwave try not to melt the butter as that will change the texture and look of the cookies.
If you don’t have fine granulated sugar you can use regular granulated sugar instead.
Mini chocolate chips will give you a chocolatier cookie.
Using the mini ice cream scoop gives you the same size cookies which makes them great for small hands, but if you want bigger cookies you will need to increase the baking time slightly.
You can freeze them or keep at room temperature but to recreate that fresh out of the oven warmth, pop them in the microwave.