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Chewy Chocolate Chip Cookies

in Diana's Recipe Book

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Servings: Makes 36 cookies
These chocolate chip cookies are chewy in texture because they rely on room-temperature butter that is beaten with the sugar until fluffy. If using candy coated milk chocolate pieces such as M&M's, they will add festive color to the cookies. These cookies are just as delicious using regular semi-sweet chocolate chips or white chocolate chips.

2 1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks/8 oz./226g) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla extract
12 oz. semi-sweet chocolate chips or white chocolate chips or candy coated milk chocolate pieces (such as M&M's or Hershey's Kissables)

Preheat an oven to 350°F/180°C. Spray a cookie sheet with nonstick cooking spray.

Over a sheet of waxed paper, sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasionally to scrape down the sides of the bowl.

Reduce the speed to low, gradually add the flour mixture and beat until just combined. Using a rubber spatula, fold in the chocolate chips.

Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan for 5 minutes, then transfer them to the rack and let cool completely. Repeat with the remaining dough.

Makes 36 cookies.

Date: August 17, 2006

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