Saturday, August 31, 2013

The Secret to Making Chewy Chocolate Chip Cookies

Is there anyone who doesn't like cookies?  If there are any (and I'm sure non-cookie likers are out there somewhere) I sure don't know any.  A nice chewy gooey cookie and a glass of cold milk is at the top of my comfort yummies list.  These are quick to make, and pretty quick to make disappear as well.


  • 4 tablespoons softened butter
  • 6 tablespoons white sugar
  • 6 tablespoons light brown sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • Sprinkle of nutmeg
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup (a little more never hurt anybody) semi-sweet chocolate chips (I'm partial to Ghirardelli Chocolate Baking Chips)

Pre-heat the oven to 350 degrees F.

In a stand mixer, using the paddle attachment, cream together the butter and the sugars.

When combined, add the almond extract and the eggs.

Add the sea salt, baking soda, and nutmeg.

Add the flour 1/4 of a cup at a time.

Once everything has been combined, add the chocolate chips.

Using a Cookie Scoop,  scoop the dough onto an un-greased cookie sheet.

Space your cookies about 2 inches apart.

Bake in pre-heated oven for 8 minutes or until cookies are puffy and lightly browned on the edges.  The puffiness will deflate as the cookies cool.

Once removed from the oven, allow the cookies to cool on the pan for a minute or two, then transfer to a plate to cool.

Enjoy your cookies warm, or save them for later!

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