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My secret to chewy chocolate chip cookies

5 from 2 votes

Posted by Andrea Updyke

on Jul 22, 2014, Updated Feb 09, 2024

Nothing says summer like chocolate chip cookies! Add some vanilla ice cream, make a sandwich and I don’t know that it could get much better than that. This is my secret to chewy cookies (even after they cool). Originally posted October 2013. Enjoy!

I’m not a fan of the crispy chocolate chip cookie. I like em chewy, just the way they come out of the oven. I am a big fan of the classic Nestle Toll House recipe but for one thing – they get crispy when they cool. I would still eat them of course. But I always wished they would stay chewy.

Until one day, something magical happened.

As I went to make cookies a few months ago I realized we only had bread flour. Because I was already into the process of mixing, I decided to throw caution to the wind and use it instead of the all-purpose flour the recipe called for.

My result? Perfectly chewy cookies that STAY CHEWY even after they cool! I love them. My husband loves them and I am so happy with the results I just had to share! That is the only change I made to the recipe on the back of the chocolate chips bag, but I typed up the recipe here in case you want to try it for yourself. I’d love to hear how you like them!

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Chewy Chocolate Chip Cookies

5 from 2 votes

One easy swap will keep your chocolate chips chewy even after they cool off!

Prep: 10 minutes mins

Cook: 14 minutes mins

Total: 24 minutes mins

Yield: 36 cookies

By: Andrea Updyke

Ingredients 

1x2x3x

• ▢ 2 1/4 cups Bread Flour
• ▢ 1 tsp baking soda
• ▢ 1 tsp salt
• ▢ 1 cup butter, softened
• ▢ 3/4 cup granulated sugar
• ▢ 3/4 cup packed brown sugar
• ▢ 1 tsp vanilla extract
• ▢ 2 eggs
• ▢ 2 cups chocolate chips

Instructions 

• Whisk together bread flour, baking soda, and salt in a medium bowl and set aside.
• Then, in a large mixing bowl, mix sugar, brown sugar, butter, and vanilla.
• Add eggs to sugar mixture one at a time
• Once eggs are mixed in, slowly add flour mixture
• Fold in chocolate chips
• Spoon cookie dough onto ungreased cookie sheet and bake for 10-14 minutes on 375°F.

Notes

Adapted from Nestle Toll House recipe. Store leftovers in an airtight container. 

Nutrition

Serving: 1cookie, Calories: 161kcal, Carbohydrates: 21g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 141mg, Potassium: 48mg, Fiber: 0.2g, Sugar: 14g, Vitamin A: 171IU, Calcium: 15mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Desserts

Cuisine: American

Want more? I’ve shared a bunch of other easy – yet yummy – recipes!