These Super Chewy Chocolate Chip Cookies are absolutely scrumptious. In this post you’ll discover tips to learn how to make the best, super chewy cookies, that you won’t be able to stop eating!Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
I have a lovely friend who was on a quest to find out how to make super chewy cookies. She told me she was desperate for a recipe for Super Chewy Chocolate Chip Cookies.
She described in great detail what she wanted in each bite, using the word chewy over and over again.
I really wanted to create them for her!
Super chewy cookies are fairly dense, and have a lot of moisture incorporated into the batter.
A few tips . . .
- Use brown sugar – Brown sugar has more moisture than granulated sugar.
- Use egg yolks – Using all yolks or mostly yolks adds more moisture to the batter because the yolks have more fat than the whites. (Save the egg whites for a yummy egg white frittata.)
- Use baking powder – Baking powder is more acidic than baking soda. Baking soda helps the cookies spread, and more they spread, the thinner the cookie with be and the less moisture it will have.
- Refrigerate the batter – Resting the batter in the refrigerator evaporates some of the water and increases the sugar, which ultimately creates a chewier cookie. The longer you allow the batter to refrigerate, the chewier the cookies will be.
- Shorter baking times – Cookies are chewier when baking times are shorter. They should be taken out of the oven when they still are very soft to the touch, and barely golden along the edges.
I think these cookies are pretty darn chewy — and of course, delicious also. My friend who made the request for them was the ultimate judge. She loved them!
While I was shooting these pictures, this happened . . . .It was too funny and cute for me to be upset, and not grab a picture to share with you. Sometimes fun things happen in my “studio.”
Enjoy every last crumb of these Super Chewy Chocolate Chip Cookies! And be careful if you have any cute pups around! 😉
Please note that 12 hours of the prep time is inactive, refrigeration time.
Recipe makes 2-dozen cookies / serving size: 1 cookie
In a large mixing bowl, combine the butter, sugar, salt and vanilla. Mix just until everything is evenly incorporated and it's smooth.
Add the egg yolks and continue to mix until they are completely blended into the butter mixture.
Add the flour with the baking powder and mix only until you no longer see dry spots.
Fold in the chocolate chips.
Use an 1/4 cup ice cream/cookie scoop, to shape the batter into balls. (You can also use your hands.) Add them to the parchment-lined packing sheet as you go.
Gently use the palm of your hand to flatten them down slightly, by 40% or so.
Cover the baking sheet tightly with plastic wrap and refrigerate for at least 12 hours.
When you're ready to bake, preheat the oven to 350 degrees F, and adjust a rack to the center. Line another baking sheet with parchment and set it aside.
Remove the shaped cookie dough from the refrigerator and place about 6 of them on the new baking sheet -- they should have a couple of inches between them.
Bake just until the edges begin to turn golden brown,12 to 15 minutes.
Let them sit on the baking sheet for a few minutes, and then transfer them carefully to a backing rack to cool.
You can melt the butter if you'd like -- this can also sometimes help in creating a chewier cookie. (I found with this recipe, they were the same both ways.)
When you "pack" the brown sugar, use the back of a spoon and really press it down firmly.
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