How to Make Chewy Chocolate Chip Cookies
Preheat the oven to 350ºF/180ºC., Add the vanilla, sugar, brown sugar, eggs, and butter to a bowl., Whisk flour, salt, and baking soda into another bowl. , Mix dry and wet ingredients until fully blended, without over-mixing., Apply cooking spray to...
Step-by-Step Guide
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Step 1: Preheat the oven to 350ºF/180ºC.
Use coarser sugar for thicker, chewier cookies.
When sugar dissolves, it acts as a tenderizer that interferes with dough structure.
This increases spreading because finer sugar dissolves more easily than coarser sugar.
So if you want your cookies to remain thick and chewy, use coarse sugar (or use fine sugar for the opposite effect).
If you decide to use powdered sugar for extra crispiness, make sure it doesn't have corn starch in it, or you'll get unexpected results.Mix these ingredients together until creamy. ,, Add the milk to achieve a smoothly blended dough.
There shouldn't be any clumps of flour or lumps of butter.
Make sure all the ingredients are evenly distributed through your dough.
After blending the mixture, add the chocolate chips.
Mix them in. , Alternatively, line the pan with wax paper. , The ball will flatten when cooked so try to visualise the size of your finished cookie when you form the balls of dough.
Make 24 balls of dough. ,, This will leave distinct ridges and flatten the cookie neatly. , Don't overdo the cooking, as they'll continue to cook for a short while after you remove them from the oven. , Be careful not to burn yourself on the melted chips when transferring the cookies to the rack
- use a spatula.
The cookies are ready to eat when the chocolate chips solidify again. , -
Step 2: Add the vanilla
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Step 3: brown sugar
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Step 4: and butter to a bowl.
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Step 5: Whisk flour
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Step 6: and baking soda into another bowl.
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Step 7: Mix dry and wet ingredients until fully blended
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Step 8: without over-mixing.
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Step 9: Apply cooking spray to a pan so that the cookies won't stick to the baking pan.
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Step 10: Take a small quantity of your cookie dough and roll it in you hands into a ball shape.
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Step 11: Place the cookie balls on the baking pan.
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Step 12: Flatten each cookie dough ball with a fork.
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Step 13: Put cookies in the oven for about 8-10 minutes.
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Step 14: Take the cookies out of the oven and let them sit on a wire cooling rack for about 15 minutes to cool.
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Step 15: Store in an airtight container or eat the cookies once they're cooled.
Detailed Guide
Use coarser sugar for thicker, chewier cookies.
When sugar dissolves, it acts as a tenderizer that interferes with dough structure.
This increases spreading because finer sugar dissolves more easily than coarser sugar.
So if you want your cookies to remain thick and chewy, use coarse sugar (or use fine sugar for the opposite effect).
If you decide to use powdered sugar for extra crispiness, make sure it doesn't have corn starch in it, or you'll get unexpected results.Mix these ingredients together until creamy. ,, Add the milk to achieve a smoothly blended dough.
There shouldn't be any clumps of flour or lumps of butter.
Make sure all the ingredients are evenly distributed through your dough.
After blending the mixture, add the chocolate chips.
Mix them in. , Alternatively, line the pan with wax paper. , The ball will flatten when cooked so try to visualise the size of your finished cookie when you form the balls of dough.
Make 24 balls of dough. ,, This will leave distinct ridges and flatten the cookie neatly. , Don't overdo the cooking, as they'll continue to cook for a short while after you remove them from the oven. , Be careful not to burn yourself on the melted chips when transferring the cookies to the rack
- use a spatula.
The cookies are ready to eat when the chocolate chips solidify again. ,
About the Author
Betty Ellis
Professional writer focused on creating easy-to-follow home improvement tutorials.
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