Chewy Chocolate Chip Cookies

My team at work has been working exceptionally hard recently as we come to a close/publish date for one of our big projects. I wanted to do a bit of a morale boost, and they said they liked cookies! I’ll take any excuse to bust out Petunia (my mixer) and whip up some cookies! Most of my previous recipes from my Bon Appetit cooking series have been created by me. This time, however, I went to trusted Pinterest for a recipe.

The recipe is delicious! I only tried one cookie, and the rest are going to my team today. I did have to make some adjustments to the recipe, like cook time.

From The Spiffy Cookie:


Makes approximately 4 dozen cookies


2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

2-3 cups mini or regular semisweet chocolate chips (or 1 cup each semisweet, peanut butter, and white chocolate chips)


  1. Sift together the flour, baking soda, and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
  3. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
  4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
  5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
  6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

My Adjustments:

  • I actually had to bake the cookies for nine minutes instead of the eight specified in the recipe. The first batch came out a bit too underbaked.
  • Don’t measure your chocolate chips. You just do whatever feels right.
  • Be sure you chill the dough between batches. It makes it so much easier to handle and bake.

Separately, if you don’t bake or cook with silicone baking mats, it’s time to get on that train. I received mine two Christmases ago, I believe, and didn’t use them for a while. Then, I used them for the first time last Christmas for all of the holiday baking for my family. Dear goodness, they were a lifesaver! When you bake on them, the bottoms and edges of your cookies get perfectly “firm” without burning. I can’t recommend them enough.

Note: This post contains affiliate links where I may receive a small commission of sales generated.

Leave a Reply