The Salt Lake Tribune recently printed an article on baking chocolate chip cookies. Cuisine Quest: Cookie question: Soft and chewy? Or hard and crispy? I definitely belong to the soft and chewy crowd and if you do too, you’re going to love this recipe.
The SL Tribune article is based on an article in Sunset Magazine: The perfect chocolate chip cookie – Thick and chewy or thin and crispy? How to get the chocolate chip cookie you really want. They baked more than 25 chocolate chip cookie variations to determine what makes the perfect chocolate chip cookie.
They determined a higher moisture content makes cookies soft and chewy, which can be achieved by adjusting baking time and temperature. I was skeptical about baking cookies at 400º, but I’m always happy to try a new chocolate chip cookie recipe, so I cranked up the oven and whipped up a batch of their top rated Thick, Chewy Chocolate Chip Cookies.
The cookies got golden brown on top really quickly and didn’t spread very much, but I went ahead and took them out after 8 minutes as the recipe recommended even though they didn’t look like they were cooked in the middle. However, I reduced the temperature for the next batch to 350º. At the lower temperature the cookies baked up just like traditional chocolate chip cookies.
The first batch of cookies, after they had a chance to set up and cool were thick and chewy and better than the cookies baked at a lower temperature. In the end, I regretted baking the second tray of cookies at a lower temperature. (The cookies on the right in the picture above are the cookies baked at the higher temperature and the cookies on the left are the thinner cookies baked at 350º.)
This is my new favorite chocolate chip cookie recipe and I definitely won’t be baking them at a lower temperature next time.
What about you? Do you like your chocolate chip cookies thin and crispy or thick and chewy?
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 (12-ounce) bag semisweet chocolate chips
- 1 cup chopped pecans (optional)
Directions
- Preheat oven to 400º.
- In a medium bowl, sift together flour, baking soda and salt.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and brown sugar, on medium speed, until well blended. Beat in the eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; mix well. Stir in chocolate chips and pecans, if using.
- Drop dough in 2-tablespoon portions, 2 inches apart, onto baking pans. Bake until the cookies are lightly browned and no longer wet in the center, 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. (Take the cookies out of the oven 1 or 2 minutes before the cookies are cooked, as they will continue to cook on the baking pans.)
- Let cookies cool for 2 minutes on baking sheet before transferring cookies to racks to cool completely.
Notes
slightly adapted from Sunset Magazine
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
This is my new favorite cookie recipe! I’ve made it a few times now and it never fails – thanks for posting!!
Off to enjoy some fresh out of the oven…
Hi Carol – thanks for taking the time to let me know how much you like the cookie. Now I’m craving a fresh out of the oven cookie!
Today my daughter and I decided to make chocolate chip cookies. We wanted thick soft and chewy. We got thick and soft, not so much chewy but that’s okay because they are a big hit. Very soft, chocolate still soft. Only change I would make would be to use milk chocolate.
Hi April – Thanks for letting me know you made the cookies! So glad you liked them even though they weren’t chewy for you.
These cookies might just end up being the cause of my diabetes, because I can’t stop eating them! They were quite a hit with other members of my family as well. In my case, the outside turned out a bit crispy and the middles were nice and chewy, which is just the way I like it. Thank you for the recipe!
Thanks Emilie! They are definitely addicting. I need to whip up another batch soon.
After searching for years to find the most perfect chocolate chip cookie, I have finally found it! It always turns out great! I am actually thinking of adding in some grated zuchini the next time I make it. Shhh….
Thanks Kellie! It is a great recipe. Zucchini sounds like a fun addition, although I image it will make it a softer cookie. Be sure and squeeze out most of the liquid after shredding. Let me know how it goes!