Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

This recipe is from Dorie Greenspan's Baking: From My Home to Yours. They give THE most amazing cookies - crispy on the outside and chewy on the inside



  1. 1 Cup Flour
  2. 1/2 Teaspoon Salt
  3. 1/2 Teaspoon Baking Powder
  4. 113 Grams Butter , unsalted , softened , at room temperature
  5. 1/2 Cup Sugar
  6. 1/3 Cup brown sugar Light
  7. 1 Teaspoon Vanilla Essence
  8. 1 Egg
  9. 60 Grams Dark Chocolate , roughly chopped into chunks
  10. 60 Grams Chocolate White , roughly chopped into chunks


30 mins
  1. Add Photo

    Preheat oven to 190 degrees C. Line baking sheets with parchment paper or silpat

  2. Add Photo

    In a medium size bowl, whisk together the flour, salt and baking powder

  3. Add Photo

    Using either a stand mixer or a hand held mixer, on a medium speed, beat the butter for about a minute till the butter is soft and smooth

  4. Add Photo

    Add the sugars (brown and white) to the butter and beat for about 2 minutes on medium speed until the sugars are well blended

  5. Add Photo

    Beat in the vanilla extract (beat for about 4 to 5 seconds after adding the vanilla)

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    Add in the egg and beat on medium speed for about a minute till the egg has been incorporated into the mixture

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    Add the flour mixture (from step 1) in 3 batches into the mixture with the mixer on low speed. Fold in the chunks of dark and white chocolate into the mixture

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    Spoon rounded tablespoons of the dough onto the baking sheet. I recommend using ice cream scoops for this so that you get even sized cookies. Be sure to leave about 2 inches of space between spoonfuls, allowing the cookie room to spread

  9. Add Photo

    Pop the sheets into the oven and bake for about 10 to 12mts. Pull the baking sheet from the oven and let the cookie rest on the sheets for about a minute or so. The cookie would be may be slightly soft in the middle but that's okay. Using a wide spatula carefully transfer them to cooling racks.

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