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Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Searching for a chewy chocolate chip cookie? Look no further. If you like your cookies chewy (and you like them to stay that way), this will be your new favorite recipe. They do require a little rest in the refrigerator, so you’ll need to plan ahead. It’s best if you can make the batter the night before and give it a good chill.

I found this recipe in the Flour cookbook by Joanne Chang. It’s one I’ve had forever, but I’ve never really cooked from it. This past week I made two recipes from it (the chocolate cupcakes are amazing) and I’ve already bookmarked a few more recipes to try. Her chocolate chip cookie recipe is sort of like a elevated version of the Tollhouse cookie recipe. And it stays chewy even after that first day, which is what I always hate about the Tollhouse recipe. They’re great when you pull them out of the oven but then they lose the chewiness.

Chewy Chocolate Chip Cookies from Flour Bakery


1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

2 eggs

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 cup bread flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semisweet chocolate chips

1/2 cup chopped milk chocolate (since I’m a big fan of semisweet chocolate, I just used an extra 1/2 cup of chips and ignored these)


Using a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed for about 5 minutes. You want the mixture to be light and fluffy. Scrape the sides a few time to make sure you get all the good stuff in there. Add in the eggs and vanilla and beat on medium for 2 to 3 minutes.

In a separate bowl, stir together the all-purpose flour, bread flour, baking soda, and salt. Add the chocolate and stir until everything is combined.

With the stand mixer on low speed, slowly add the flour mixture to the wet mixture. Mix until everything is combined.

Throw your batter into an airtight container and let it rest overnight (or at least for 4 or 5 hours) in the refrigerator before baking.

Turn the oven to 350F and position a rack in the center of the oven. (Did you know it matters where the rack is? For more fun info on where to cook things, check out this link.) Using an ice-cream scooper, a large spoon, or your hands, drop 1/4-cup size balls of dough onto your baking sheet. Press each ball slightly to flatten it. Put the unscooped dough back in the fridge while you back round one - you want to keep the dough cold.

Bake for 15 to 18 minutes or until they’re golden on the edges. They will still be a bit soft in the center. If you want them chewy, this is very important! If they’re toasty brown all over you’re going to have a crunchy cookie.

Set the baking sheet on a wire rack and let it cool for 5 to 10 minutes. Then transfer them to a wire rack to cool completely. Enjoy!

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