Chewy Chocolate Chip Cookies

These little chewy chocolate chip cookies are perfect for snacking and milk dipping. Plus the base dough can be used for 5 different type of cookies!

These little chewy chocolate chip cookies are perfect for snacking and milk dipping. Plus the base dough can be used for 5 different type of cookies!

Hi again!  It’s Faith from Thought 4 Food.  I hope you all liked the strawberry cheesecake ice cream.  😉  I’ve made another sweet treat that I hope Brandy and all of you like…

I don’t know many people who don’t love chocolate chip cookies.  I’ve tried many recipes in my day looking for the perfect one.  Most of the chocolate chip cookies I’ve made came out too cakey or too flat or too sweet or went stale too fast, etc.  Finally, I thought about using honey, which does a great job of keeping baked goods moist and fresh.  My wait for the perfect chocolate chip cookie is over.  These cookies are chewy and moist, and they stay that way for about five days.

The best part about these cookies is that the dough is a great base for not only chocolate chip cookies, but pretty much any cookies you can think of.  Here are some of my favorite variations:

  • Oatmeal Scotch Chippers:  Reduce the AP flour to 2 c; omit the chocolate chips; add 1 ½ c rolled oats, 2 c butterscotch chips, and 1 c chopped walnuts or pecans.
  • White Chocolate Cherry Macadamias:  Omit the chocolate chips; add 1 c of each of the following:  white chocolate chips, dried cherries, and macadamia nuts.
  • Oatmeal Raisin Cookies:  Reduce the AP flour to 2 c; omit the chocolate chips; add 1 ½ c rolled oats, 1 c raisins, 1 c chopped walnuts or pecans, and 1 tsp ground cinnamon.
  • Double Chocolate Cookies:  Reduce the AP flour to 2 c; add ½ c of cocoa powder.
  • Peanut Butter Chocolate Cookies:  Use milk chocolate chips instead of semisweet chips; add 1 c of peanut butter chips.

These little chewy chocolate chip cookies are perfect for snacking and milk dipping. Plus the base dough can be used for 5 different type of cookies!

 

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Chewy Chocolate Chip Cookies

These little chewy chocolate chip cookies are perfect for snacking and milk dipping. Plus the base dough can be used for 5 different type of cookies!

Yield: 30 medium size cookies

Prep Time: 20 minutes + 1-2 hours freezing time

Cook Time: 15 minutes

Total Time: 3 - 4 hours

Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup no-trans fat vegetable shortening
  • 1 cup brown sugar, packed
  • 1/4 cup honey
  • 2 eggs
  • 2 teaspoon vanilla
  • 2-1/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips

Directions:

(You can also add a cup of your favorite nuts; walnuts, hazelnuts, and pecans are some of my favorites for this)

Preheat the oven to 350F. Cream together the butter, shortening, sugar, honey, eggs, and vanilla. In a separate bowl, mix the dry ingredients. Slowly stir the dry ingredients into the wet, then stir in the chocolate chips (the dough will be fairly sticky). Use wax paper to roll the dough into two equal logs and freeze them for 1-2 hours (they shouldn’t be frozen solid; the dough should be firmly set but you should still able to cut it easily with a knife).

Once the dough is semi-frozen, unwrap the wax paper and cut each log into 15 rounds (each will be about 3/4 inches thick). Line them up 1-2 inches apart on a baking sheet (ungreased) and bake for 14 minutes, rotating the trays halfway through. They cookies are ready to come out of the oven when they’re light golden but still a touch doughy in the middle (they’ll continue cooking on the baking sheets, even out of the oven). Allow the cookies to cool completely on the baking sheets before removing. Store in an airtight container for up to 5 days.

 

These little chewy chocolate chip cookies are perfect for snacking and milk dipping. Plus the base dough can be used for 5 different type of cookies!

12 Responses to “Chewy Chocolate Chip Cookies”

  1. #
    1
    Nicole — August 28, 2009 at 11:42 am

    Your timing is impeccable. I was just thinking “MAN I could go for a chocolate chip cookie!”

  2. #
    2
    Jen @ My Kitchen Addiction — August 28, 2009 at 11:49 am

    Mmm… I like my current chocolate chip recipe, but they sound like they are worth trying. Best thing is, I need to make cookies this weekend for a party! I will be giving these a try. Love all of the variations, too… I’m a big fan of versatile recipes.

  3. #
    3
    Bread + Butter — August 28, 2009 at 12:25 pm

    You can never go wrong with a nice chocolate chip cookie. As long as there chocolate in it, I’m as happy a little bird.

  4. #
    4
    nora@ffr — August 28, 2009 at 1:55 pm

    great job faith!! cheers!!

  5. #
    5
    bloggingdoggy — August 28, 2009 at 7:58 pm

    versatile cookie dough?! – I am sold!

  6. #
    6
    Natasha - 5 Star Foodie — August 28, 2009 at 10:37 pm

    Will be bookmarking the recipe!

  7. #
    7
    Reeni — August 29, 2009 at 7:25 pm

    These look so yummy – nice and thick and soft. Love all the different versions!

  8. #
    8
    Debbie — August 31, 2009 at 8:15 am

    Oh wow..do those ever look good!

  9. #
    9
    Cucinista — September 2, 2009 at 3:08 pm

    Great cookies — this is torture in megapixels.

  10. #
    10
    Lori — September 9, 2009 at 7:23 am

    Those are my kind of chocolate chip cookies. I hate when mine go flat. Besides being perfectly shaped I love that they have some whole wheat in them. After eating whole wheat for so long, pure white stuff just doesnt have enough chew for me. Great recipe.

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