Do you find that chocolate chip cookies are so hard to make PERFECT? On the hunt for the perfect Chewy Chocolate Chip cookie, I realized one thing, all the recipes were using Brown Sugar instead of white sugar for “chewy” cookies. I will never make chocolate chip cookies with any white sugar in them again. This recipe produces a chewy cookie that remains soft for over a week!
Chewy Chocolate Chip Cookies
Makes about 26-30 large cookies
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 cup unsalted butter, melted and cooled slightly
- 2 1/2 cups packed light brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 2 1/2 cups semisweet chocolate chips (16 ounces)
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
Combine flour, baking soda, and salt in a small bowl.
Cream together butter and sugars in a large bowl with an electric mixer at high speed until combined and fluffy. Lightly beat 3 eggs and add to butter mixture, beating with mixer until creamy, about 1 minute. Add in vanilla. Reduce speed to low and mix in flour mixture until just blended (1 cup at a time). Once the batter is mixed, fold in chips.
Scoop around 1/4 cup batter for each large cookie, arranging a few inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using the moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool.