Chewy Chocolate Chip Cookies

Chewy Chocolate Chunk Cookies sallysbakingaddiction.com_

I don’t know about you, but I love my cookies to be soft and thick. None of this crispy, break-into-a-million-crumbs-as-soon-as-you-bite-into-it stuff.

So you can imagine how bummed I was when my family’s go-to recipe started turning out, well, flat and crispy. My mom has always used the Original Tollhouse recipe, the one you find on the back of the bags of chocolate chips. She seriously has a recipe card that says “Tollhouse Cookies,” not chocolate chip cookies. I remember my brother and I helping Mom make cookies at Christmas, scooping the dough onto baking sheets, sticking M&M’s onto dollops of dough (we used the same Tollhouse dough to make M&M cookies, just minus the choc chips). Good times…and good cookies!

But for some reason, about 8-10 years ago, the cookies started falling flat, and would be really crispy. We don’t know if it was a new oven, different cookie sheets, some small change in the manufacture of one of the ingredient’s we’d always used??? No matter what we did, the cookies would just kinda collapse as they cooled. We lived with it for a few years, but as I started to bake, I was determined to find a way to fix the flat, crispy cookie problem. I asked friends with many more years of baking experience for advice, made small adjustments (like adding more flour – yuck) to the original recipe, tried new recipes – all to no avail.

This past Christmas, with the help of the glorious Pinterest, I found a fantastic recipe! The cookies are soft, thick, and a bit chewy – just the way I like them! My new go-to Chewy Chocolate Chunk Cookie recipe is from Sally’s Baking Addiction. I love her post, not only for the great recipe, but because she has so much useful information about what affects the texture of the cookie. It’s not, “do this because I say so.” She explains the reason behind the different ingredients and techniques. I also love that I don’t have to pull out the electric mixer to make these!

Don't these just look so good?!

Don’t these just look so good?!

My tip: I suggest just letting the dough chill for the 2 hours, and then bake them. When I let them chill over night, the dough was really hard and took a while to thaw enough for me to scoop it out to form the balls.

Also, you don’t have to use chocolate chunks. I just use regular chocolate chips (I like milk chocolate, or a combo of milk and semi-sweet). I’ve even used the dough to make M&M cookies.

I have made this recipe multiple times and they’ve turned out fantastic every time. Even my mom had made them! I’ve started making them in double batches because these cookies don’t hang around for long.

If you love your cookies soft and thick, I highly suggest trying this recipe! If you do, let me know how it turns out. As always, I’d love to hear from you!

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2 thoughts on “Chewy Chocolate Chip Cookies

  1. Pingback: Gluten-Free Peanut Butter Fudge Brownies | yarn over and bake

  2. Pingback: Chocolate Chip Cookie Cake | yarn over and bake

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