Chewy Chocolate Chip Cookies

Now we get to my favorite type of cookie. The chewy kind! I think there is nothing better than biting into a soft, gooey chocolate chip cookie, no crunching involved. Well, I meant for these to be spider chocolate chip cookies but the spidering of the melted chocolate chips didn't work out as well as i thought it would. I'm not sure if you have seen the post on pinterest but they look super creepy! I love it. I am going to practice a little and hopefully I can post the finished product for you!

So, I whipped up a batch of these yesterday and I think I ate about 6 of them! I had to tear myself away from these bad boys before I ate all of them! Definitely try these out, let me know what you think of them.

Chewy Chocolate Chip Cookies
Adapted From: The Girl Who Ate Everything

Yield: 4.5 Dozen (with a 1" cookie scoop)

2 Cups    A.P. Flour
1/2 Tsp.    Baking Soda
1/2 Tsp.    Salt (omit salt if using salted butter)
3/4 Cup    Butter, Melted
1 Cup    Brown Sugar, packed
1/2 Cup    Sugar
1 Tbsp.    Vanilla
1    Egg
1    Egg Yolk
2 Cups    Chocolate Chips

Sift together the flour, baking soda, and salt (if used)

In a separate bowl mix together the brown sugar, melted butter, and regular sugar.

Mix well. It will look like this.

Add in the egg, egg yolk, and vanilla.

Mix until light in color. (it won't take long).

Add the dry ingredients, I mixed it in with a spatula.

Add in the chocolate chips, mixed in with a spatula.

Parchment line your baking sheets, and place 1" cookie dough balls. I put 12 on each pan. Make sure to space them because they will spread.

*Because this made a ton of cookies, I ended up having to do 3 different batches of cookies*

Bake at 325F for 11-14 min (mine took 12). Rotate halfway through.

Take out when the edges look done. The middle will still be soft and puffy, they will finish up in the pan while cooling down.

Cool cookies until you can transfer them without breaking, cool the rest of the way on a cooling rack.

Enjoy!

Crispy Chocolate Chip Cookies

I hope everyone had a great weekend! I made a tres leches cake for my mom's birthday and had a huge BBQ for labor day, it was great!

So, onwards! When I am making cookies I like for them to be gooey, soft, and buttery! Mmm...Delicious. But, there are others...(like my husband)...that like crunchy cookies! So I went hunting for a crispy cookie recipe that would do the trick.

Crispy Chocolate Chip Cookies
adapted from The Curvy Carrot

Yield:About 30 Cookies

1 1/2 Cups    AP Flour
3/4 Tsp.    Baking Soda
1/4 Tsp.    Salt (Omit if using salted butter)
1 Stick    Melted Butter
1/2 Cup    Sugar
1/3 Cup    Brown Sugar
2 Tbsp.    Light Corn Syrup
1 Large    Egg Yolk
2 Tbsp.    Milk
1 Tbsp.    Vanilla
Chocolate Chips (any kind will work)/ Peanut butter chips/ Mint chips/ Cinnamon chips

In a mixer bowl, mix together the melted butter, sugar, brown sugar, and corn syrup on medium speed until combined with the paddle attachment.

Add the egg yolk, milk, and the vanilla (I use vanilla paste for everything so that is why it looks really thick) mix until combined.

Add the flour, baking soda, and the salt (if used), mix just until combined.

Now, I split mine into two batches, I mixed this one with mint chips.

And this one with regular chocolate chips.

Scoop them out in whatever size you want. If you want consistent cookies I would use a cookie scoop. Place about 2 inches apart on cookie sheet.

Bake at 375F For 12 mins. Rotate halfway through. Cool on wire rack.

Enjoy!