The Ultimate Chewy Chocolate Chip Cookies
Hey Sweeties! If you're on the hunt for the ultimate chocolate chip cookie recipe that delivers pure chewy-cripsy deliciousness, you've hit the jackpot.
This post may contain affiliate links. View our disclosure policy.
Get ready to dive into the world of irresistibly gooey treats that will have you reaching for seconds. I present to you the recipe for The Best Chewy Chocolate Chip Cookies – your taste buds won't know what hit them!
Equipment Needed:
Large mixing bowl
Ingredients Needed:
¾ cup dark brown sugar, packed
½ cup granulated sugar
1 tsp salt
½ cup vegetable oil
¼ cup almond milk
1 tsp vanilla extract
1 ¾ flour
½ tsp baking soda
3 oz semi-sweet chocolate chips
3 oz dark chocolate chips
Advertisement
How to Make The Ultimate Chewy Chocolate Chip Cookies
Whisk together sugar, brown sugar, salt, and vegetable oil in a large bowl until combined.
The combination of sugars sets the stage for chewiness and provides both moisture and sweetness, while the salt introduces a delicate balance of flavors.
Adding vegetable oil ensures that our cookies turn out moist and tender.
Add in almond milk and vanilla, and whisk together (for at least 2 minutes) until the sugars are dissolved and the batter is smooth.
I prefer to hand whisk, but if you don’t feel like the workout, feel free to use a hand mixer for this step.
Whisking for a solid 2 minutes might seem like overkill, but here's the science: this extended whisking time allows the sugars to dissolve fully. As the sugar dissolves, the batter becomes smooth, ensuring an even distribution of sweetness throughout the cookies.
Sift in flour and baking soda and gently fold into the mixture until just combined.
Sifting flour might seem like an extra step too, but it's crucial as it aerates the flour, preventing clumps and yielding a lighter texture.
Folding until just combined will also allow a lighter texture vs a tougher, firmer textured cookie.
Incorporating baking soda ensures our cookies rise gently in the oven, resulting in a tender interior.
Fold in the chocolate chips.
The combination of two types of chocolate chips, semi-sweet & dark chocolate, isn't just for show – it's a flavor symphony.
The bitterness of dark chocolate complements the sweetness of the dough, while semi-sweet chips add that classic chocolate chip cookie taste we all adore.
Advertisement
Place dough in the refrigerator to chill for at least an hour.
Don't rush this step! Chilling the dough is a game-changer. During this time, the fats in the dough solidify, allowing the cookies to hold their shape while baking.
Additionally, the chilling process allows the flavors to meld, resulting in a richer, more complex taste.
Preheat oven to 350 degrees. Scoop the dough onto a silicone-lined baking sheet pan. Be sure to leave 2 inches of space between the cookies and the edge of the pan. Bake for 12-15 minutes, or until the edges of the cookies begin to brown.
Leaving 2 inches of space between the cookies on the baking sheet prevents them from melding into one another, allowing them to bake evenly.
The cookies spread due to the heat, creating a crispy outer layer while retaining a chewy interior.
Allow to cool on the pan for an additional 3-5 minutes, then transfer to a wire cooling rack.
The cooling process is just as important as baking. As the cookies cool on the pan, they continue to bake slightly from the residual heat, achieving that perfect chewy texture.
Transferring them to a wire rack prevents them from becoming too moist as they cool.
By following each of these steps with precision, you're not just baking cookies – you're crafting a masterpiece.
Advertisement
Yield & Servings:
Using a 1.5 tablespoon cookie scoop, this recipe yields approximately 16-18 delectable chocolate chip cookies.
How to Store:
To keep your cookies fresh and chewy, store them in an airtight container at room temperature. I typically store mine in a gallon Ziploc bag for easy access. They'll stay scrumptious for up to 5 days.
How Long They Last:
Though they'll probably disappear before you know it, these chewy cookies can maintain their flavor and texture for about a week after baking.
Substitutions/Variations:
Feeling adventurous?
You can swap out the dark chocolate chips for milk chocolate or white chocolate chips.
If you're nutty for nuts, toss in some toasted, chopped walnuts or pecans for added crunch and flavor.
Tips & Tricks:
For that perfect chewy texture, allow the dough to chill in the refrigerator for at least an hour. You can chill as long as 24 hours for MAX flavor.
Leaving enough space between the dough balls on the baking sheet ensures they have room to spread and bake evenly.
Don't overmix the flour – gently fold it in until just combined to avoid tough cookies. If you still see some streaks of flour in the dough, that’s okay.
FAQs:
Q: Can I use regular milk instead of almond milk?
A: Absolutely! While almond milk adds a lovely nutty undertone, regular milk works just as well.
Q: Can I make this a vegan recipe?
A: Guess what? This is a vegan chocolate chip cookie recipe! All you need is vegan chocolate chips or cocoa nibs. And yes, flour is vegan, just read the label to make sure it was sourced from plants.
Q: Can I freeze the cookie dough for later?
A: You bet! Shape the dough into balls, freeze them on a baking sheet, and then transfer to a zip-top bag. When a cookie craving strikes, bake them straight from the freezer – just add a couple of extra minutes to the baking time.
Say goodbye to dry, crumbly cookies and embrace the chewy delight of The BEST Chewy Chocolate Chip Cookies.
With a blend of dark and semi-sweet chocolate chips, these treats are the stuff of dessert dreams. Get ready to impress your taste buds and your friends with this simple yet incredible recipe.
Don't forget to drop a comment below, subscribe to my newsletter for more mouthwatering recipes and updates, and share the cookie love on social media. Happy baking!
Stay Sweet, Xoxo Chyna B
Advertisement
The Ultimate Chewy Chocolate Chip Cookies
Ingredients
Instructions
- Whisk sugar, brown sugar, salt, and vegetable oil in a large bowl until combined.
- Add almond milk and vanilla, and whisk together until the sugar is dissolved and the batter is smooth at least 2 minutes.
- Sift in flour and baking soda and gently fold into the mixture until just combined, being careful not to overmix.
- Fold in chocolate chips.
- Place dough in the refrigerator to chill for at least an hour.
- Preheat oven to 350 °F.
- Scoop the dough onto a silicone-lined baking sheet pan. The cookies will spread, so be sure to leave 2 inches of space between the cookies and the edge of the pan.
- Bake for 12-15 minutes, or until the edges of the cookies just begin to brown.
- Allow to cool on the pan for an additional 5 minutes, then transfer to a wire cooling rack.
Notes
- Read the entire blog post for more in-depth instructions on creating this recipe.
Nutrition Facts
Calories
184.66Fat
10.59 gSat. Fat
3.75 gCarbs
22.25 gFiber
0.63 gNet carbs
21.6 gSugar
20.03 gProtein
0.79 gSodium
198.94 mgCholesterol
0.37 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
Remember, Sweeties, tour the website for more mouthwatering recipes and creative inspiration. Stay connected by subscribing to my newsletter and following me on social media for all the latest updates and delectable treats.
