The holidays are here! It wouldn’t be the holidays without homemade chocolate chip cookies. Tonight, I made a big batch of Chewy Chocolate Chip Cookies!
Usually, I use the Neiman Marcus Chocolate Cookie recipe. They are awesome and I will post that recipe here another time. This year, I wanted to try something different and I’m glad I did. These cookies are definitely chewy.
One of the differences in this recipe than others I tried is you use all brown sugar instead of a mix of brown sugar and cane sugar. I also add a little espresso in my batter to bring out more of the chocolatey goodness. The next time you want to make chocolate chip cookies, I hope you’ll try my recipe. Don’t forget to serve at least a few warm with a glass of milk.
After making the last batch, I still had some cookie dough in the bowl. As much as I wanted to eat the rest of the dough right from the bowl, I decided to also make a Pizookie. What’s that you ask? It’s a big chocolate chip cookie baked in a small cast iron skillet and served with a scoop of ice cream on top. YUM!
Chewy Chocolate Chip Cookies
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Loading...Chewy Chocolate Chip Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 2 1/2 sticks of butter, room temperature
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp espresso
- 1 tsp vanilla extract
- 1 3/4 cups brown sugar
- 2 eggs, room temperature
- 12 oz bag chocolate chips
Instructions
Pre-heat the oven to 375 degrees
Sift the flour, baking powder, baking soda, espresso, and salt in a large bowl
Beat the butter and brown sugar with an electric mixture until creamy and fluffy - about 4 minutes
Be sure all the ingredients are thoroughly mixed. You may need to scrape down the sides of the bowl
Beat in the eggs one at a time, then add the vanilla
Reduce the speed of the mixer and slowly add in the dry ingredients
Once thoroughly mixed stop the mixer and fold in the chocolate chips by hand
Use a one ounce scooper or two spoons to portion the cookie dough onto the baking sheets
Bake for about 12 minutes
After they bake, remove the cookie sheet and let cool about 10 minutes. Then transfer the cookies to a wire rack to cool completely
If you are going to do the Pazookie, grease the skillet with butter then fill with cookie dough
Bake it for about 15 minutes
Notes
I bake each cookie sheet individually, alternating two or three baking sheets.
