Chewy Chewy Chocolate Chip Cookies
The beloved chocolate chip cookie gets an upgrade to become even more chewy and delicious. As always, these are perfect however you like them – warmed in the microwave or not, with or without milk, for breakfast, lunch, dinner, or anywhere in between, you just can’t go wrong with this classic cookie.
Download and Print the Recipe
Guest: Nolan Micheff
(REGULAR)
Ingredients:
- 2¼ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- ¾ cup butter (softened to room temp)
- 1 cup packed brown sugar
- ½ cup sugar
- 2 tsp vanilla
- 1 large egg
- 1 large egg yolk (dispose of the white)
- 2½ cups chocolate chips
- 1 cup pecan pieces
Directions:
Preheat oven to 325 degrees. In a small bowl combine all dry ingredients and set aside. In a medium bowl, mix by hand, butter, vanilla, egg, and egg yolk until smooth, then add sugar and mix until smooth. Slowly stir in dry ingredients until combined. Add chocolate chips and nuts and stir until evenly distributed. Chill dough for 3-4 hours or overnight. Roll into 2-inch balls. Place six balls of dough on cookie sheet using parchment paper or silicone baking mat. Bake for 13-14 minutes or until edges are golden brown and the tops of cookie are golden but not brown. Cool on pan for 10 minutes before removing to a cooling rack.
Yields: 14-18 cookies
(VEGAN)
Ingredients:
- 2¼ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3 Tbsp cornstarch
- ¾ cup vegan margarine (softened to room temp)
- 1 cup packed brown sugar
- ½ cup sugar
- 2 tsp vanilla
- 2½ cups carob chips
- 1 cup pecan pieces
Directions:
Preheat oven to 325 degrees. In a small bowl combine all dry ingredients and set aside. In a medium bowl, mix butter and vanilla by hand until smooth, then add sugar and mix until smooth. Slowly mix in dry ingredients until combined. Add chocolate chips and nuts and stir until evenly distributed. Chill dough for 3-4 hours or overnight. Roll into 2-inch balls. Place six balls of dough on cookie sheet using parchment paper or silicone baking mat. Bake for 13-14 minutes or until edges are golden brown and the tops of cookie are golden but not brown. Cool on pan for 10 minutes before removing to a cooling rack.
Yields: 14-18 cookies
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
