Chewy Chocolate Chip Cookies - My trick to a perfectly chewy cookie - Show 60

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar (chopped)

Dark chocolate chips have less sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

Start by creaming together 1 cup and 1/4 light brown sugar and 3/4 cup granulated sugar with 2 sticks of salted butter using a paddle attachment until fluffy.

Add 1 tablespoon of vanilla to the creamed mixture and mix well.

Add 2 eggs, one at a time, allowing each to absorb before adding the next. Scrape down the sides of the bowl to ensure even mixing.

Whisk together 1 teaspoon of baking soda and 1 teaspoon of salt with 2 and 1/4 cups of flour in a separate bowl.

Slowly add the flour mixture to the wet ingredients, mixing just until combined to avoid developing gluten.

Fold in the Ghirardelli semisweet chocolate chips until evenly distributed in the dough.

Use a large cookie scoop to portion the dough onto a baking tray, leaving enough space between each cookie to allow for spreading.

Bake the cookies in the oven until pale in the center, then let them rest on the tray for a couple of minutes before transferring to a cooling rack.

For leftover dough, roll it into a log in Saran Wrap and freeze for quick cookies later. When ready to bake, slice the log and bake as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens