I’ve baked plenty of cookies on this blog and when I had the craving for some chocolate chip cookies, I was about to whip up my staple White & Semi-Sweet Chocolate Chip cookies. The thing with these cookies though? They’re a more cakey consistency, which I love, but sometimes you just want an ooey gooey, chewy cookie… So, I decided to modify my recipe a bit and hoped I would get the cookie that my heart desired. I tried, I succeeded! Now I will share this modified recipe with you.
First, I knew I just wanted one chocolate (semi-sweet chocolate) and I dug out some walnuts from the pantry. Swapping out the baking powder for baking soda was a must for that soft n’ chewy consistency. Then, in my last stitch effort to get it right, I modified the sugar amounts a bit. My original recipe called for equal amounts of white and brown sugar, 1 cup each; however, I figured more brown sugar and less white sugar would definitely create that perfect cookie for me!
A few scribbles in my recipe book and I was ready to get down to cookie business.
The ingredients for 36 cookies:
• 1 cup of butter, softened
• 1 1/4 cup of packed brown sugar
• 3/4 cup of white sugar
• 1 tbs. vanilla extract
• 2 eggs
• 3 cups of flour (I used all purpose)
• 1/4 tsp. of salt
• 1 1/2 tsp. of baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts
In a large bowl, sift together the flour, salt and baking soda. Set the bowl aside.
Cream together the two sugars and your softened butter. I used a standing mixer and had it on low/medium speed for about 2 minutes.
Pour in your vanilla extract and beat in one egg at a time, making sure you do not over beat the eggs.
Add about 1/4 of the dry ingredients into the creamy mixture, then beat until almost incorporated, then repeat with the 1/4 of the dry ingredients and so on. Once you have poured all of the dry ingredients into the creamy batter, stop beating once all of the ingredients are just combined. Make sure to scrape down the sides of the bowl to ensure a consistently combined mixture.
Now put some plastic wrap over the bowl that contains the batter and place into the fridge. This will create a firm dough that will be easy to roll and will keep the dough from flattening in the oven. Keep the dough in the fridge for about an hour, but you can keep them in the fridge overnight as well, if you forget about the dough or get distracted by other things (like I did…. oops).
Alright, the dough is firm and ready to roll! Preheat your oven to 350F.
Lightly grease a cookie sheet or use parchment paper.
I rolled my dough into 1-1.5 inch balls and spaced them about 2 inches apart from one another.
Pop them in the oven for 10 – 11 minutes, you will see that the bottom edges are a lovely golden brown.
Take the cookies out, allow them to cool and you have some delightfully chewy, buttery chocolate chip cookies.
Quora seems to think these are puppy friendly… they’re not.
I believe I may retire my old recipe and stick with this one! I hope you enjoy them as much as we did. 🙂