Chewy Chocolate Chip Cookies
I think these chewy chocolate chip cookies might be my favorite. Or maybe just my favorite for the month.
All I have to do is preheat the oven and toss 3 dough balls on my cookie sheet…VOILA! Fresh, warm cookies for the three of us. I don’t need to bake the entire recipe at one time and have those yummy large cookies within my reach. These are in my freezer at ALL times.
Now don’t be like me and forget to write your baking instructions on the bag before you fill and freeze.
These big, fat, thick, chewy chocolate chip cookies are like the thick chocolate chip cookies you get from Panera. And who doesn’t love a warm chocolate chip cookie straight from the oven?
- Unsalted butter – Use unsalted butter instead of salted butter so you can control the amount of salt in the cookies.
- Shortening – The use of both butter and shortening gives a great texture to the cookies.
- Dark brown sugar – Or you can use light brown sugar.
- Granulated sugar
- Eggs – Room temperature so they will combine better in the dough.
- Vanilla extract – Use a good quality pure vanilla extract.
- All-purpose flour – Measure your flour properly using the aerate (fluff), spoon, and sweep method. And dry measuring cups.
- Cornstarch and baking soda – These help keep the cookies stay thick during baking.
- Semi-sweet chocolate chips – I use mini chocolate chips but you can use regular-size chips. Also, you can use milk chocolate chips, dark chocolate chips, or white chocolate chips.
How to Make Big Fat Chewy Chocolate Chip Cookies
In a large bowl cream the room temperature butter, shortening, and sugars until light and fluffy, about 3 minutes.
Add the eggs and vanilla extract and mix until well combined.
In a separate bowl whisk the all-purpose flour, baking soda, cornstarch, and salt together in another bowl.
Mix dry ingredients slowly into wet ingredients and blend well.
Add in chocolate chips and stir until evenly distributed.
Using a 1/4 cup measure, scoop out dough and form it into a ball. Then press down slightly. Continue until all dough is formed.
Place dough in the freezer for 2 hours.
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Place frozen cookie onto the prepared cookie sheets and bake for 15 minutes until golden brown. All ovens differ so the cooking time may vary.
Let cool for about 3 minutes on the baking pan then transfer to a wire rack to cool completely.
You have thick, large, soft, and chewy, perfect chocolate chip cookies!
Yields 24 cookies.
Chilling the dough solidifies the fats. So while baking, the fats take longer to melt which keeps the cookies thick and from spreading too much.
These can be stored in an air-tight container or zip lock bag at room temperature for about 3-4 days. You can also freeze baked and cooled cookies for up to 3 months. Store in a freezer-safe container or resealable freezer bag.
Absolutely! Bake a few cookies after the two-hour freezing time and freeze the remaining dough for a later time. This cookie dough freezes perfectly. Portioning the dough out through step 6, place them on a parchment-lined baking sheet, and flash freeze for 2 hours. Label a freezer-safe zip-top bag with the description and cooking method. Freeze for up to 3 months.
When ready to bake just pop the number of formed cookie balls you would like on a parchment-lined baking sheet and bake as instructed.
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More Delicious Cookie Recipes
- Old Fashioned Peanut Butter Cookies
- Brownie Cookies
- Almond Joy Cookies
- Best Chewy Snickerdoodle Cookies
- Italian Butterball Cookies
Chewy Chocolate Chip Cookies Recipe
- 1 cup butter softened
- 1/2 cup shortening
- 1 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 4 teaspoon vanilla extract
- 4 1/3 cup all-purpose flour
- 2 tablespoon cornstarch
- 2 teaspoon baking soda
- 1 teaspoon salt
- 10 oz mini semi-sweet chocolate chips
- Cream the butter, shortening and sugars until light and fluffy.
- Add the eggs and vanilla extract and mix until well combined.
- In a separate bowl whisk the flour, cornstarch, baking soda, and salt together.
- Mix the dry ingredients slowly into wet ingredients and blend well.
- Add in chocolate chips and stir until evenly distributed.
- Using ¼ cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Approx 24 cookies.
- Place the dough in the freezer for 2 hours or up to 3 months.
- Preheat the oven to 350 degrees F.
- Place frozen cookie onto parchment lined baking sheet and bake for about 15 min.
- Let cool about 3 minutes on the baking pan then transfer to a wire rack to cool completely.
recipe from thepinningmama