Soft and chewy chocolate chip cookies

This is it. My very first recipe post! For my first post, I opted for a recipe which is far from complicated (‘sorry’, to everyone expecting a complicated recipe. Don’t worry- small steps). However, easy, as in simple processes, relatively small list of ingredienst, etc, doesn’t mean no chance of failing. In my years of baking mostly brownies and cakes, I’ve found cookies to be a little tricky sometimes. You have to take them out of the oven when they are still soft, because they harden as they cool. So, it can be quite difficult to get the texture right (crispy/crunchy vs soft/chewy).

Chocolate chip cookies & Milk

Now, I must say, this isn’t my to-go recipe. My favorite recipe for chocolate chip cookies, so far, is the Cook’s Illustrated recipe. The big difference between other chocolate chip cookie recipes and the Cook’s Illustrated recipe, is the butter. In most recipes room temperature butter is mixed with sugar (usually a mix of brown and granulated sugar), but in the Cook’s Illustrated recipe butter is browned in a skillet. This gives the cookies a wonderful nutty aroma and really makes them taste extra special. You might be thinking by now; so why didn’t she make the Cooks Illustrated chocolate chip cookies? Good point 🙂 The fact is, I like trying new recipes. This is how I find my favorite to-go recipes. Plus, it’s exciting. You never know what you’re going to get. You might find textures or flavors you weren’t expecting at all. As for this recipe, they are nice and crisp on the edges yet soft and chewy in the centre. I will give the recipe credit for texture. A combination of textures in a cookie pleases everybody. Flavourwise though, they cannot beat Cook’s Illustrated (sorry, Martha). They were also quite flat, which isn’t necessarily a bad thing. I just prefer them to be a little thicker.

The original recipe says to bake the cookies 8-10 minutes, but I found the cookies to be still rather pale after 10 minutes. The first time I added two minutes of baking time, but this made them just a bit too golden brown. In the end, I think 11 minutes was ideal for me. It might depend on your oven, so it might be wise to play with it. If you can’t find chocolate chips, as I know they are not readily available in The Netherlands, substitute with 340 grams of good quality dark chocolate (at least 70% cocao) chopped into small pieces. American measuring cups can be purchased at Dille&Kamille or probably at Dok’s (Kitchen store in the The Hague). Measuring spoons are sold at Hema. Though, if you have a scale (I prefer digital), this is always more accurate. I will try to always include weights in the American recipes, for those of you who don’t have measuring cups and/or spoons.

Got Milk?

Soft and Chewy Chocolate chip cookies

Yields: about 3 dozen


  • 2 1/4 cups (281 gr) all-purpose flour
  • 1/2 teaspoon (2.5 gr) baking soda
  • 1 cup (227 gr) unsalted butter, room temperature
  • 1/2 cup (100 gr) granulated sugar
  • 1 cup  (218 gr) packed light-brown sugar
  • 1 teaspoon (5 gr) salt
  • 2 teaspoons (10 ml) pure vanilla extract
  • 2 large eggs
  • 2 cups (340 gr) semisweet and/or milk chocolate chips
  1. Preheat oven to 350 F/177 C degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes (11 minutes for my oven). Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Source: Martha Stewart

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