Melt-in-your-mouth Chewy Chocolate Chip Cookies

* This recipe is nut and peanut-free. *

I love chocolate chip cookies. I mean, I freaking love them.

Maybe it’s the gooey chocolate, or the subtle saltiness. I’m not sure what it is, but if I’m going to have a chocolate chip cookie, it better be a CHEWY and DELICIOUS chocolate chip cookie.

I also want them to look visually appealing. I can’t tell you how many times I’ve had a good-tasting cookie that looked terrible or a great-looking cookie that left a lot to be desired in the taste department. I guess I’m a little bit of a snob when it comes to these delicacies.

My goal was to come up with a recipe that satisfied my textural, oral, and visual requirements. Here’s my take on the best chewy chocolate chip cookie. Let me know what you think!


2 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 stick unsalted butter, melted

1/2 cup white sugar

1/2 cup brown sugar, packed

1 large farm fresh egg (It doesn’t have to be from the farm, but since we’re a farm we use what we got.) 🙂

2 Tablespoons heavy cream or milk

2 tsp vanilla

1/2 cup dark chocolate morsels plus extra for adding before cooking. (I use Nestle.)

What you need:

  • Mixing bowl
  • Wooden spoon
  • Measuring cups and spoons
  • Stand mixer
  • Rubber spatula
  • Parchment paper
  • 2 cookie sheets
  • Cooling rack

Preheat oven to 350 degrees, and move the oven rack to the middle position.

Combine the first 4 ingredients in a mixing bowl and set aside.

Using a stand mixer, combine the butter and sugars until creamy.

Add the egg, cream or milk, and vanilla and mix to combine.

Add the flour mixture a little at a time and stir until just combined.

Finally, add the morsels. Your dough won’t quite form a ball, but it should be stiff. Roughly shape into a 1-inch balls and place onto parchment paper-lined cookie sheets, about 1 1/2 inches apart. If you want, this is where you can press additional morsels into each unbaked cookie ball — this really enhances the visual aspect when they are finished baking!

Cook for 8-11 minutes or until the tops look only slightly toasty. These are soft cookies and may look unfinished when you take them out of the oven, but I promise they will taste amazing! Let cool for a few minutes before sliding them onto a cooling rack. Enjoy!

by: Short Girl Farm

5 responses to “Melt-in-your-mouth Chewy Chocolate Chip Cookies”

  1. Was an easy recipe. I used milk chocolate morsels and put a few more in the cookies after I got them on the cookie sheet. They did not get very brown on top like other recipes. We all loved them.

    1. I’m so glad your family liked them, Gwynita! These cookies are very forgiving if you leave them in a minute or two longer.

  2. […] Melt-in-your-mouth Chewy Chocolate Chip Cookies […]

  3. Yum

    1. They really are! 🙂

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