There are hundreds, if not thousands, of chocolate chip cookie recipes on the internet. Chances are, you’ve tried several of them. You might even have your favorite chocolate chip cookie recipe. But, you haven’t tried THESE Chewy Chocolate Chip Cookies yet.
I will probably share a few different chocolate chip cookie recipes on our blog, but these are by far my favorite. My secret is bread flour! It gives these cookies the chewy texture that I believe every chocolate chip cookie should have. They spread perfectly during baking and have a good salt content, which is essential in any great cookie.
To get these cookies perfectly chewy, make sure you beat the butter and sugars together for several minutes. After adding the eggs and milk powder, scrape down the sides of the bowl and mix well again. Once you add the dry ingredients, mix JUST until combined. Don’t overmix!
I like using Callebaut chocolate chips for this recipe, but any kind you have will work. However, do not substitute all purpose flour for the bread flour. They won’t result in the same chewy texture.
Bake at 375° and make sure your oven has been preheated to the right temperature for several minutes before baking. Use an aluminum baking sheet with parchment paper.
Chewy Chocolate Chip CookiesCourse: DessertDifficulty: Easy
Unsalted butter 255g
(2 sticks + 2 Tbsp)
Brown Sugar 170g
Vanilla 2 tsp
Milk Powder 1 Tbsp
Bread Flour 350g
(2 1/4 cups)
Baking Soda 2 tsp
Salt 1 1/2 tsp
Chocolate Chips 320g
Cornstarch 1 Tbsp
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- In a stand mixer, or with a handheld mixer, beat the butter and sugars on medium high speed until creamy.
- Add the first egg and mix until well combined. Scrape down the sides of the bowl with a spatula. Add the second egg, vanilla and milk powder and mix until well combined. Scrape down the sides of the bowl and mix again on high speed for 4-5 minutes.
- In a separate bowl, combine bread flour, baking soda, salt and cornstarch. Whisk until everything is combined and there are no clumps.
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Add the chocolate chips and mix by hand until combined.
- Scoop dough onto baking sheet, leaving at least 3 inches between each cookie. Bake for 10-12 minutes, or until the edges of the cookies turn golden brown. Do not overbake.
- I use superfine sugar in this recipe.