Tommy found the New York Times’ Best Chocolate Chip Cookie recipe online and asked me to try it. Since I’m not one for sticking to recipes , I made it my own. I mean, who the heck want to refrigerate cookie dough for 24 hours? That would have been gone before it ever made it to the cookie sheet in my house.

Chewiest Chocolate Chip Cookies

 

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Ingredients

• 3⅓ cups all purose flour
• 1¼ teaspoons baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons coarse salt
• 2½ sticks unsalted butter, softened
• 1¼ cups packed light brown sugar
• 1 cup granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 16 ounces semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Use an electric mixer to combine the butter and sugars, mixing until the mixture is very light, about 5 minutes.
3. Add in the eggs, one at a time.
4. Add the vanilla.
5. Reduce the speed to low, add the dry ingredients and, mix just until the dry ingredients are incorporated.
6. Stir in the chocolate chips.
7. Place tablespoon size balls on a cookie sheet, evenly spaced so the cookies don't bake together.
8. Bake for 9-10 minutes.
9. Let cool for 10-15 minutes before digging in!

3.1.09

Theses babies even pass the second and third day tests. Chewy goodness all around! You can thank me later.

What’s you favorite kind of cookie? Chewy or crispy?

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