Chewy Chocolate Chip Cookies

{using an ice cream scooper for the dough makes it so much easier to scoop}

Everyone is in search for their idea of the perfect chocolate chip cookie. Whether you love crispy, chewy, or cakey chocolate chip cookies, there's a perfect recipe out there for you to find. I personally love soft and chewy, and I've been searching for quite some time for the perfect recipe. Ever since I bought the Food Network's Chocolate Issue (to die for), I knew I had to make something with chocolate. In this issue there is a recipe for the crispy, cakey, and chewy chocolate chip cookie lovers. I obviously went with the Chewy Chocolate Chip Cookie Recipe, and it's safe to say that I have finally found my favorite chocolate chip cookie recipe! 


Here's the recipe (from the Food Network Magazine):

• 2 3/4 C all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 1/2 sticks unsalted butter, softened 
• 1 3/4 C packed dark brown sugar
• 1/4 C granulated sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 2 cups semisweet chocolate chips (I used 1 1/2 cups semisweet, and 1/2 C roughly chopped milk chocolate) 

1. Sift the flour, salt, baking powder, and baking soda together into a large bowl. 
2. beat the butter, brown sugar and granulate sugar with a mixer on medium-high until pale and fluffy, about 4 minutes. Beat in the egg, one at a time, then beat in the vanilla. 
3. Reduce the speed to low and all the flour mixture and mix until combine. 
4. stir in the chocolate chips by hand and press plastic wrap directly onto the surface of the dough. Chill for at least 1 hour or preferably overnight (I chilled the dough overnight)
5. After chilling, preheat the over to 375 degrees F. Line 2 baking sheets with parchment, drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. 
6. Bake for about 12 minutes, until the cookies are golden around the edges but soft in the middle. Remove the cookies from the oven and let cool for 10 minutes on the baking sheets, then transfer to racks to cool completely. 

I love this recipe because you still get slightly golden and crispy edges to help the cookie keep it's shape, but it's still wonderfully soft and chewy in the center. Adding my 1/2 C of milk chocolate chunks just added to the sweetness; plus I wanted to mix it up by adding a different type of chocolate. Voila, the perfect chocolate chip cookie! 

Now, go buy the Food Network Chocolate Issue! It's so worth it, I promise you won't regret it. 

xoxo, A