Chubby Chocolate Chip Cookies

10 July 2013

So I have been working on the perfect chocolate chip cookie for a little over a month now and I think I achieved it. I totally love being able to experiment in the kitchen while giving recipes several test runs. This is actually my third time making this specific recipe and that's because I wanted to be assured that if you made them the results would be the same. There is nothing more frustrating than cooking and getting different results from the picture the recipe shows. 
These cookies are an absolute dream, perfectly chewy but crisp around the edges. The taste is balanced and not overly sweet. I honestly don't even like my cookies chewy, but this cookie was the best chewy morsel I have ever had. It has the right buttery flavor and the perfect amount of chocolate. It pairs well with a cold glass of almond milk.
What I love most about the cookie is how fat it is. Can you see the height on these babies?! The recipe calls for light brown sugar if you use dark brown sugar your cookie will be chewier but it will also be more flat and dense.
These cookies have a perfect dome shape which is attributed to the original recipe calling for bread flour. But guess what? I didn't use bread flour! I absolutely despise having to buy special flours for recipes, when I decide to bake I like to use what I have I made all purpose flour work.
I believe this recipe is also super easy to get right because you weigh everything, so hopefully you have a kitchen scale. If not I have to urge you to get one, I got mine from Amazon for about $20, but just about any store sells them. Trust me you will use the scale more than you think especially when baking. Weighing instead of measuring insures accuracy just in case your flour or sugar is packed down you don't want to use to much.  For more details check out the full recipe below.

12.7 oz all purpose flour
12 oz of semi sweet chocolate chips
8 oz unsalted butter
8 oz light brown sugar
2 oz granulated sugar
1 oz milk
1 tsp kosher salt
1 tsp baking soda
1 1/2 tsp vanilla extract
1 egg*
1 egg yolk*

*Vegan egg re-placer. Vegan egg yolk is 1 Tbsp ground flax seed + 3 Tbsp of hot water*

Bring all your baking ingredients to room temperature. It should take about 20 minutes for this to happen.

Melt your butter on the stove or in the microwave. When it's melted allow it to cool.

Meanwhile sift your salt, baking soda, and flour together in a bowl. Add the melted butter to your mixer's bowl along with the brown and granulated sugar. Beat with the paddle piece for 2 minutes on medium speed.

As your butter and sugar mixes whisk together your eggs, milk, and vanilla. Turn the mixer down to 2 speed and slowly add the egg mixture. Allow the eggs to mix for just under a minute.

Once the eggs are thoroughly combined into the butter and sugar mix add the flour. To make sure the flour is integrated add only half at a time and be sure to scrape down the sides of the mixing bowl.

After flour has is combined into the mixture put your mixer on the Stir speed and add in your chocolate chips. When the chips are evenly spread through the mixture chill your dough for 1 hour. I like to chill my dough in the freezer in a covered bowl.

When the cookies have chilled for 50 minutes preheat your oven to 375 degrees. Be sure that your top rack is in the upper third of your oven, this will insure that the bottom of your cookies do not scorch. 

When the 1 hour has been completed remove your cookies and scoop 1 1/2 oz portions of cookie dough onto a parchment paper lined cookie sheet. You may also butter your sheet instead - I opt to use the parchment paper so I don't add more calories.

Place six cookies on each cookie sheet and back for 15 minutes. I recommend setting your cookies to 12 minutes and watching them for the last 3 minutes of baking to insure that they do not burn.

Allow your cookies to cool before eating, melted chocolate can burn your tongue. Please trust me on this. 

Once they have cooled pour yourself a tall glass of chilled milk and Enjoy!
 This recipe yields 2 dozen cookies, and if you think that's too many for your family watch how they disappear. Originally I thought I would have enough to give to neighbors - my husband proved me wrong.
He has been telling me I smell like cookies or cake even when I am not baking. I am not sure if he's being sweet or if he subconsciously sees me as the bringer of food. Either way I am flattered. Your cookie probably wont be as large as the cookie in the above photo unless you really want it to be. If you like monster size cookies scoop more than what the recipe advises. If you try these Chubby Cookies let me know how it turned out.


  1. Hey! I always love your recipe posts, and the pics are amazing! Never commented on your blog but have been following you for a while now!
    I nominated you for the Liebster Award on my blog!

  2. Those look so good. May have to tty that recipe out!! Thanks for sharing!! Oh yea...check out my blog at Maybe I can start sharing things like this. Thanks for being an inspiration!!

  3. Your blog is SO cute by the way!!!! :) I LOVE it!!!!! And I love the name of this recipe! ;)


  4. You and all these delicious looking recipes! I love it!

  5. I'm definitely going to have to make these cookies! They look SO GOOD!!! :-)

  6. I am totally not a good cook... I did not inherit my mother's genes. But I just want to let you know that I love all your photos. And your blog design is ADORABLE.

  7. These look like the most amazing cookies!! Thanks so much for linking up with me last week!! Join in again every Monday!!


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