I know, not many of us are baking cookies and bringing them to the country fair these days. If you wanted to though, these chewy chocolate chip cookies would be your ticket to the podium and a bright blue ribbon!
The edges are perfectly crispy and caramelized thanks to the brown sugar, while the centre melts into a puddle of chewy deliciousness. Loaded with chocolate chips, we give them an extra little oomph by sprinkling a few extra chips on top straight out of the oven. The heat of the cookie will give the chocolate just enough melt to stick for you
The secret to a chewy chocolate chip cookie
To get the PERFECT chewy cookie it’s not about what you do, but what you don’t do. Seriously, I love when not doing something makes it better. I keep trying to not clean my house but it’s starting to feel unliveable at this point.
So, what exactly are we not going to do to make these chewy chocolate chip cookies blue ribbon worthy?
Say it with me, we’re not going to…
- We’re not going to use a mixer. You just mix the whole recipe up super quickly by hand with a whisk and a wooden spoon.
- We’re not going to pack the flour into the measuring cup. Seriously, DON’T DO THIS. It’s so important to loosely scoop the flour into your measuring cup. Especially when you’re making cookies (use a spoon to scoop the flour into the cup if you need too). Too much flour makes the cookies dry and stops them from spreading out properly. You really want these cookies to spread so those edges caramelize for you.
- We’re not going to make a whole bunch of little cookies. Instead, we’re making a smaller number of big cookies. Big cookies take longer to spread, and for the centres to cook through, which keeps them nice and chewy for us. I love using my big cookie scoop for these chewy chocolate chip cookies. It’s great for muffin and cupcake batter too!
