Chewy Chocolate Chip Cookies

Recipe from Brown Eyed Baker

Although I am not a sweet tooth, I just had a craving for some thick, gooey and chewy chocolate chip cookies.

The Perfect Chewy Chocolate Chip Cookie

I searched through my books and the Internet until I came up with a batch of cookies that looked good enough to bite into, but also sounded, based on the ingredients, exactly what I was looking for.

Chewy Chocolate Chip cookies from Brown Eyed Baker fitted my needs. So, I decided to try it out. All I will say is, love at first bite.

Photography by Heaven on Hearth

This is what you will need.

(Printable Recipe)

2 cups plus 2 tablespoons all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

12 tablespoons melted butter (1½ sticks)

1 cups dark brown sugar

½ cup granulated sugar

1 large egg and 1 egg yolk

2 teaspoons vanilla extract

1½ cups semi sweet chocolate chips

For this recipe, you will need to use two racks.  Make sure the racks are evenly placed on the middle top and lower middle rack.

Pre-heat the oven to 325° Fahrenheit.

Line two baking sheets with parchment paper.

Blend 2 cups plus 2 tablespoons all-purpose flour, ½ teaspoon baking soda and ½ teaspoon salt together in a bowl.

Melted Butter and Sugar

Mix 12 tablespoons melted butter, 1 cup dark brown sugar and ½ cup granulated sugar together until well blended. 

Butter, Sugar, Eggs and Vanilla Mixture

Add egg, egg yolk and vanilla until well combined. 

Chocolate Chip Cookie Dough

Slowly add the dried ingredients and stir in the chocolate chips.

Large Scoops of Dough on Parchment Lined Cookie Sheet

Using an ice cream scoop that makes about ¼ cup balls, scoop out the dough then place on the baking sheet and press down gently. Make sure to place them 2–2½ inches apart, as they will spread out during the baking process.

Chewy Chocolate Chip Cookies, Fresh from the Oven 

Bake cookies for about 12 minutes, then change move the bottom sheet to the top and the top to the bottom rack. Bake further for another 7 minutes, until golden. Remove the cookies from the baking sheets and let cool on a rack.

How Good is This?

Voilà. This made 14 large Chewy Chocolate Chip Cookies. Eat while still warm, which I can guarantee will not be a problem. I was able to save a cookie, which I had the next day and it was still nice and chewy! This is a must make, over and over cookie. 

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Chewy Oatmeal and Raisin Cookies

This is a recipe that I saw on Smitten Kitchen and decided to try it out. I have been making quite a few batches for family and friends ever since. I made a few changes, but very minimal.

Photography by Robert Demetrius

We were heading on a road trip with a group of friends and knowing that they all had a sweet tooth, I decided to surprise them the perfect treat. What could be better than gloriously large, thick, sweet and chewy oatmeal and raisin cookies?

I prefer to use salted butter when baking, although my Omi swore by sweet butter. Please feel free to change to sweet butter if you wish. They will be delicious no matter which one is used.

Golden raisins were used since they have a softer texture, taste and are also sweeter and juicier than regular raisins.

This dough can be prepared the day before. I decided to make the dough and left it overnight, covered in the fridge for 12 hours. I placed the dough in plastic food wrap and left it in a bowl till the next morning.

You will need:
(Printable Recipe)

½ cup salted butter, softened (4 ounces)

2/3 cups of dark brown sugar

1 jumbo egg

1 teaspoon vanilla extract

¾ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

1½ cups rolled oats

¾ cup of golden raisins

Pre-heat the oven to 350° Fahrenheit.

In a bowl, mix together ¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon and ¼ teaspoon salt.

Mixture of Butter, Sugar, Egg, Vanilla Extract, Flour, Baking Soda, Cinnamon and Salt

Beat the butter and sugar until creamy then add 1 jumbo egg and 1 teaspoon vanilla extract. Continue to beat until smooth and creamy. Then add the dried ingredients incorporating them together, then add 1½ cups rolled oats and ¾ cup of golden raisins.

Dough with Oats and Raisins

Once the dough is done, leave in the fridge until it is well chilled. You can however make it the night before and leave it in the fridge overnight and bake the cookies first thing in the morning, which I usually end up doing.

Because I used a large ice cream scoop, I knew the cookies were going to expand, so it’s best to place them about 1½ - 2 inches apart. You will need two trays to bake the cookies.

One tray will be on the top and the other on the bottom shelf. The first shelf should be around 8 inches away from the top inner part of the oven.

At around 8 minutes, swap the top and the bottom baking sheets around.

After another 2½ minutes, turn off the oven and leave the cookies in the hot oven for another minute and a half before taking them out.

Once the cookies have been removed from the oven, leave them to cool on the tray for 6 minutes because they will still be very soft.

Cookies Ready to be Enjoyed!

Makes 15 large cookies. Voilà. These cookies can be enjoyed with a glass of milk, a cup of tea or coffee.

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