These buttery Chewy Chocolate Chip Cookies are some of the best I’ve tried. And I love that the butter is melted so you don’t have to wait around for your butter to soften.
My cough is almost gone, and things are almost back to normal again. I say almost because I took my oldest son in yesterday to get his wisdom teeth out. Ouch, it sure brings back painful memories! Today I’m looking for creative foods that don’t require chewing. Yogurt, applesauce, and pudding get old pretty fast. Thankfully he is not a complainer!
Don’t worry, today’s recipe does require the use of teeth. 😉 I’m pretty much a sucker for homemade cookies. They are one of my very favorite things to make. And eat for that matter. I’ve seen this chocolate chip cookie recipe all over blog land, so I figured I should give them a try. I know what you’re thinking. Another chocolate chip cookie recipe? I thought the same thing, but they got such great reviews that I decided to go for it.
And you know what, I’m glad I did. Melting the butter really does make a nice soft chewy cookie. Just make sure you don’t skip the chilling step! You can even chill the dough overnight if you need to. But if you don’t chill the dough, your cookies will be flat and crispy, not soft and chewy! I used the wheat flour like the recipe called for, but if you don’t have freshly ground WHITE wheat flour, the result won’t be the same. You could probably use all white flour, but I haven’t tried that yet. These cookies really are awesome, I hope you try them!
This recipe contains an affiliate link to one of my favorite baking products. I love it, and think you will too!
- 1 1/2 cups butter, melted
- 2 cups brown sugar
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- 2 Tbsp vanilla
- 3 cups flour
- 2 cups freshly ground whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 cups chocolate chips
- Cream butter and sugars in a large mixing bowl. Beat in eggs and vanilla. Stir in dry ingredients and chocolate chips. Chill for at least 1-2 hours, overnight is fine. Scoop by tablespoonfuls onto silpat lined or lightly greased cookie sheets. Bake at 325° for 12-15 minutes.