Chewy Dark Chocolate Chip Cookies
Community member
"My family’s absolute favorite! Cookie dough is so easy to work with, and you can definitely prepare it ahead of time! I always like chilling it for 24 hours before baking so it comes out super chewy. Stand mixer is not essential, it just makes mixing the softened butter easier. Always remember to spoon in the flour instead of dipping the measuring cup directly in the flour. If you don’t have vanilla extract, you can substitute it with honey and just lessen the amount of sugar! Works well for us!"
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
stand mixer with paddle, bowl, rubber spatula, oven
Recipes made to your taste
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Step 1/5
- ⅛ cup butter (soft)
- ⅛ tbsp butter (soft)
- ⅛ cup sugar
- ⅛ cup brown sugar
- stand mixer with paddle
Cream together the butter, sugar, and brown sugar until light and fluffy
Step 2/5
- ⅛ egg
- ⅛ egg yolk
- ⅛ tsp vanilla extract
Add the egg, egg yolk, and vanilla
Step 3/5
- ¼ cups flour
- ¼ tbsp flour
- ⅛ cup oatmeal
- ⅛ tbsp cornstarch
- ⅛ tsp baking soda
- ⅛ tsp salt
- bowl
Sift using a strainer and combine the flour, oatmeal, cornstarch, baking soda, and salt in a separate bowl. Once combined, gradually add in the dry ingredients and mix well after addition
Step 4/5
- ⅛ cup chocolate chip
- ⅛ cup chopped bittersweet couverture chocolate
- ⅛ cup chopped walnut
- rubber spatula
Fold in the chocolate chips, couverture chocolate, and walnuts. Let the batter rest for at least 30 minutes in the fridge.
Step 5/5
- oven
Bake at 350F (176C) for 16-18 minutes. Let the cookie cool completely in the pan