My secret to chewy chocolate chip cookies
on Jul 22, 2014, Updated Feb 09, 2024
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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!
Chewy Chocolate Chip Cookies
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Want more? I’ve shared a bunch of other easy – yet yummy – recipes!