You know those pretty little heart-shaped sugar cookies that are drizzled with chocolate that you bake for Valentine’s Day? I was all ready to bake them until Bill went to the mailbox and came in the house with the March issue of “Food Network” magazine ~ the Chocolate issue!
I’m not the resident chocolate addict, but I drooled my way through the magazine, and came to “The Way the Cookie Crumbles.” It told me, “Choose your chocolate chip cookie style: crispy, chewy or somewhere in between.” “Chewy” got my attention!
I don’t bake cookies a lot any more like I used to, but when I do; it’s usually some variety of a chewy type cookie. In my cookie baking experience, I know it can be hit or miss in making a cookie that claims to be “chewy;” only to have it turn out crunchy! So many variables: baking time, whether the dough is chilled or not, etc. These cookies live up to their description: chewy, delicious and chock full of semi-sweet chocolate chips!
My chocolate chip cookies may not be as pretty as those dainty, beautifully decorated red, pink and white Valentine cookies, but I can tell you for a fact ~ they taste great! Are you a crispy or chewy sort of person?
Chewy Chocolate Chip Cookies
2¾ cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2½ sticks unsalted butter, softened
1¾ cups packed dark brown sugar
¼ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla
2 cups semisweet chocolate chips
Sift the flour, salt, baking powder and baking soda together into a large bowl.
Beat butter and both sugars in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes, or use a stand mixer.
Beat in eggs, one at a time, then beat in vanilla.
Reduce mixer speed to low.
Add flour mixture and beat until combined.
Stir in the chocolate chips by hand.
Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
Preheat oven to 375 degrees.
Line 2 baking sheets with parchment paper.
Drop heaping tablespoonful’s of dough onto prepared baking sheets, about 2” apart on cookie sheet.
Use my cookie scoop and cookie sheets with ridges.
Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes.
Remove the cookies from oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Makes about 30 cookies
Here’s wishing you all a Happy Valentine’s Day!!!
Be sure to visit my friend, Linda’s blog, My Kind of Cooking. She's hosting a giveaway now for one of her cookbooks and cute kitchen towels!