How To Make Chewy Chocolate Chip Cookies | Easy & Beginner Friendly

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Measure out 1 1/4 cups of all-purpose flour and level it off with a butter knife.

Add 1/2 teaspoon of baking soda and 1/2 teaspoon of salt to the flour and sift together.

Mix the dry ingredients with a whisk or fork to ensure even distribution of salt and baking soda.

In another bowl, measure out 1/3 cup of white sugar and 2/3 cup of packed brown sugar, mixing them together with a whisk.

Add room temperature unsalted butter to the sugars, mixing until you achieve an applesauce-like consistency.

Add 1 whole egg and 1 egg yolk to the wet mixture, mixing well until creamy.

Incorporate 1 teaspoon of pure vanilla extract into the wet ingredients and mix thoroughly.

Add half of the dry ingredients to the wet ingredients, mixing gently until just incorporated.

Use a rubber spatula to scrape the sides of the bowl and incorporate any remaining flour.

Fold in 1 1/2 cups of semi-sweet chocolate chips and 1 cup of pecans (if using).

Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.

Preheat the oven to 325°F (163°C).

Scoop the chilled cookie dough onto a baking sheet lined with parchment paper.

Bake the cookies for 12 to 15 minutes, removing them just before they are done to avoid overbaking.

Let the cookies cool on the baking sheet for about 1 minute before transferring them to a wire rack.

Cooking Techniques

Equipment Needed

Allergens