A special ingredient makes these the chewiest ever!
(Psssst…looking for thin and crispy cookies?Here you go.)
You don’t need much.
Emma Christensen
Want Even Chewier Cookies?
The result will be a slightly denser, more compact cookie.
They lose some of their crispness overnight, becoming softer.
Emma Christensen
But I promise they are no less delicious and no less capable of satisfying your cookie cravings.
More Great Chocolate Chip Cookies to Try!
For an even chewier texture, mix the cookie dough by hand with a wooden spoon or spatula.
Emma Christensen
Adapted fromNestle Toll House.
Pick out any large pebbles of hard brown sugar that you see.
Scrape down the sides of the bowl and the beaters.
Emma Christensen
Scrape down the sides of the bowl and the beaters.
Add the flour mixture all at once.
Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds.
Emma Christensen
You may still see some flecks of milk powder – this is fine.
Scrape down the sides of the bowl and the beater.
Cover the bowl and refrigerate for at least 30 minutes or up to three days.
Emma Christensen
(Or freeze in individual scoops for up to 3 months.)
Place a rack in the middle of the oven.
Line two baking sheet with silicon baking mats or parchment.
Emma Christensen
I usually bake my cookies one sheet at a time to help them bake evenly.
Space the cookies about 2 inches apart.
While the first batch bakes, scoop the cookies for the next batch.
Emma Christensen
Transfer the cookies to a wire cooling rack to cool completely.
These cookies are at their best on the day they are made.
Store leftovers in an airtight container; they will soften a little overnight but are still very delicious.
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
Emma Christensen
