Naomi’s Chewy Chocolate Chip Cookies
Naomi’s chewy Chocolate Chip Cookies
Equipment
- Measuring Equipment (Tablespoon, Teaspoon, Cup, Scale)
- Mixing Bowls
- Kitchenaid Mixer with Paddle Attachment (optional, but very helpful)
- Baking Sheet
- Oven
Ingredients
Wet Ingredients
- 100 Grams Salted Butter (½ Cup)
- 42.5 Grams *Packed Brown Sugar (¼ Cup)
- 42.5 Grams Granulated Sugar (¼ Cup)
- 1 Tablespoon Vanilla Extract
- ½ Tablespoon Milk
- 1 Large Egg
Dry Ingredients
- 140 Grams All-Purpose Flour (1½ Cups)
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Baking Powder
Morsels/Extras
- 155 Grams Semi-Sweet Chocolate Chips (1 Cup)
- 60 Grams Chopped Nuts (½ Cup)
Instructions
- Soften the butter by leaving it at room temperature for around half an hour.
- Add all the sugars, vanilla extract, and milk to soften butter. Cream them together. Use a Kitchenaid with paddle attachment to make this easier.
- Add the egg, and beat well.
- In a separate bowl; mix all the dry ingredients together.
- Pour the dry ingredients into the wet. If you're using a Kitchenaid, continue to use the paddle attachment. It will clump together, but this will be fine.
- After the wet and dry ingredients are mixed together, stir in morsels and nuts. The dough should be very soft and sticky.
- Refrigerate the dough for 1 hour. It should become quite hard and only slightly tacky.
- Preheat oven to 180°C (350° F).
- Line ungreased baking sheet(s) with baking parchment.
- Doll out rounded tablespoon sized balls of dough onto the baking sheets. As they bake, the cookies will expand to double the size, so make sure they aren't too close together.
- Bake for 7 minutes.
- Rotate and then cook for another 3 minutes.
- Remove from the oven and let the cookies cool on baking sheets for 2 minutes. Then remove to a plate or baking rack to cool completely.
Notes
Chocolate Chip Cookies Are Classics For A Reason
Who doesn’t love chocolate chip cookies? They are the perfect balance of dessert goodness. Also, they travel well, which makes them a great baked good to bring to party or friend’s house.
They also don’t require anything too crazy to get the job done. You don’t need a Kitchenaid or food processor to make these cookies, but a Kitchenaid with a paddle attachment really does speed up the job and make it a whole lot easier. Especially when you’re creaming the butter and sugar together. All that can really be done by hand, and it’s not terribly hard.
We would recommend using a scale when you bake. Yes, you can use a cup, but it’s really difficult to measure out accurately. Baking is about precision. Besides, a digital scale is pretty cheap.
Go Nuts!
One of the best things about chocolate chip cookies is how flexible they are. The only really limit is your imagination. The only thing you need to be careful of is the ration of dough to morsels. If you add too many morsels, your cookies will just be a mess. Like they won’t form correctly, and stuff like that.
We keep our combination pretty simple; semi-sweet chocolate and hazel nuts. However, we’ll add dark chocolate and walnuts to the mix. This is a pretty nice variety of nutty flavor and chocolate. Almost any nut will work. The only nut I haven’t like were macadamia nuts, as they were too salty.
You can try adding raisins, Reese’s Peanut Butter Cups, M&Ms, white chocolate, toffee chips, caramel chips, marshmallows. The list just goes on and on. Get creative.
Looking for Other Cookies???
We have some other cookies you might like to try…
A holiday classic tune if there ever was one. Vince Guaraldi didn’t just tap into the holiday to sound like Christmas; this is Christmas. If you’re making Christmas cookies, this has to be on your playlist.