These buttery chocolate chip cookies are extra chewy and they are our new favorites! It’s a recipe from the famous Dorie Greenspan.
When it comes to cookies, chocolate chip cookies are always and will always be my favorite. Packed with semi-sweet chocolate, chewy all the way through, not too sweet, and rich with a caramel-y taste. It is most irresistible when they just come out of the oven. They are warm, soft and extra chocolatey with the melted chocolate chips. The benefit of being a baker is taste testing! One or two test cookies from each patch are the necessary quality control, right?
Bryan is also crazy in love with chocolate chip cookies. He always complains that I am too busy trying new recipes and don’t have time to make him chocolate chip cookies. So when the holidays arrive, chocolate chip cookies must be the first things on my edible gift list.
For years, I use this easy chocolate chip cookies recipe. They are the easiest to toss together, which is a plus when you are baking 100+ cookies. But this year, we fell in love with Dorie Greenspan’s newest chocolate chip cookies recipe. Greenspan is an award-winning cookbook author. Her latest work is a cookie book called, Dorie’s Cookies. I totally want that for Christmas! 😁
Greenspan’s version of chocolate chip cookies is made with a combination of all-purpose flour and whole-wheat flour. Whole-wheat flour makes a denser and heavier baked good, which is why these cookies are extra chewy. These cookies spread a lot in the oven and they look a bit more flat than other cookies. But let me tell you, they taste flawless! They are buttery, chewy, and with just the right amount of sugar and chocolate. Make a couple dozen of these cookies and give them to your friends and families. They will definitely come back and ask for more!
P.S. The tags in the pictures are made by a friend, Teri. Aren’t they cute?
Chewy Chocolate Chip Cookies
- 119 grams all-purpose flour
- 45 grams whole wheat flour
- ¼ teaspoon plus 1/8 teaspoon baking soda
- 1 stick unsalted butter (8 tablespoons)(at room temperature, cut into chunks)
- 100 grams sugar
- 75 grams light brown sugar
- ½ teaspoon plus 1/8 teaspoon kosher salt
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 5 ounces semisweet chocolate chips or coarsely chopped chocolate
- In a medium bowl, whisk together both flours, and baking soda.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter, both sugars, and salt together on medium speed until smooth, about 3 minutes. Add the egg and beat for 1 minute. Add vanilla extract and beat for another minute. With the mixer off, add the flour mixture all at once. Mix on low speed until the dough comes together and the flour has disappeared. With a wooden spoon, mix in the chocolate chips. Transfer the dough to a plastic wrap and wrap into a disk. Chill in the fridge for at least 1 hour (or up to 3 days).
- Scoop a heaping tablespoon of the dough onto one hand, and roll the dough into a ball. Put the dough on a large plate or small baking sheet lined with parchment paper. Chill the cookie doughs uncover for 30 minutes.
- Preheat the oven to 375˚F (190˚C). Arrange racks in lower and upper thirds of the oven. Line 2 baking sheets with parchment papers.
- Transfer cookie doughs on the prepared baking sheet, and space the dough apart for about 2 inches. Repeat with the rest of the dough.
- Bake in the oven for about 10 – 12 minutes, rotating the baking sheets top to bottom and front to back after 6 minutes. Bake until the cookies are light golden brown and the edges look just set. Transfer the baking sheets to counter and let the cookies rest on the sheets for at least 5 minutes. Transfer the cookies to racks and cool. Serve and enjoy.
- The cookie dough spread a lot when baking. Make sure to give at least 2-inch spaces in between.
- The cookie dough can be made 2 days ahead and keep in the fridge.
- For storage, after the cookies are cooled completely, place them in an airtight container. They can be kept for 5 days at room temperature. The cookies can also be wrap airtight and freeze for up to 2 months.
- The original recipe include 1/8 teaspoon of ground nutmeg and 1/8 teaspoon of ground coriander. I took them out because all I want is the classic flavor of regular chocolate chip cookies. You can add them back if you prefer something a little unique.