These are super simple, chewy, stay-soft cookies. I love chewy cookies. I know you crunchy cookie lovers are out there, and I must say, I will never understand you! If I can hear a cracking sound when I bend my cookie it is not the cookie for me.
Around here, we go through cookies like water, which is saying something considering I am an “8 glasses a day” kind of water drinker.
I make cookies about once a week, 4 or 5 dozen at a time, and they NEVER last the whole week. As you can see, I make them small – we like to eat 3 or 4 at a time, and small ones make that more acceptable and leave some room for things like dinner.
I feel vurrry strongly about dark chocolate, but Carl loves milk chocolate. He is always planning to eat more healthy snacks and I am always making new cookies to prove that snacks should really taste like snacks, and meals are where we worry about both taste AND health factor. He hasn’t been able to resist my bad influence yet and I don’t see it happening anytime soon.
If you like chewy chocolately cookies too (sooo…if you’re a person), try these out!
- ⅔ cup melted butter
- 2 cups lightly packed brown sugar
- 2 eggs
- 2 tbsp hot water
- ½ tsp vanilla
- 1⅓ cups all-purpose flour
- 1 cup whole wheat flour (or another cup of all-purpose)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 package (270 g) milk chocolate chips
- Preheat oven to 375 degrees F.
- Beat melted butter, brown sugar, eggs, hot water and vanilla until very smooth (2-3 minutes).
- Mix flour, baking powder, baking soda, and salt and add to butter mixture. Mix well. Stir in chocolate chips and drop by teaspoonfuls onto ungreased (or parchment paper-lined) cookie sheet.
- Bake for 8-9 minutes. Makes about 5 dozen smallish cookies.
Adapted from the back of the Chipits milk chocolate chips package.
I love your baking recipes, Anna. I feel like I’m being let in on a secret or something…
Bryan asked if I could bake something, and when I asked him what he wanted, he said, “Bake something from Anna’s blog!”. You’re still very loved…
I just have to ask, do you always use real butter? Cause I think I’m going to use margarine. At least that way if the cookies don’t turn out, I can blame it on the margarine! :)
Wow, I better get some more recipes up then! I actually pretty much always use margarine…those Imperial margarine squares are always going on sale for such a good deal and I don’t really notice a difference (maybe because I’m not used to butter since my mom used margarine too). They will turn out for sure, just make sure you beat the butter mixture for a good couple minutes so it’s pretty liquidy :)
Interesting. I just discovered an amazing chocolate chip cookie recipe as well. They are The Pioneer Woman’s site…I assume you read it and if you don’t, you should. These cookies are also soft and chewy and they seem to stay that way, which is what I like and have never been able to achieve before. I can’t wait till an appropriate interval between breakfast and my work coffee break to have some!
PC Chocolate chips bag has a great recipe on the back and they come out very chewy and it calls for oats as well and I usually add some unsweetened coconut to them too.
Ok a.) how did I not know you had a blog? And 2.) the recipe on the back of the Chipits bag is my go-to CCC recipe. And iii.) I will creepily blog-stalk you now and it will be like we are neighbors.
Please do, just as I creepily blog-stalk you and feel like we still get to hang out sometimes :)
i have a feeling i have the same recipe as you tan :) and now i will muster up every ounce of willpower that i have in order to NOT bake a batch of either. or both. sigh.
Yum. Those look delish! I recently discovered the most amazing chocolate chip cookie recipe, aptly named The Best EVER Chocolate Chip Cookie Recipe. (Let me know if you want the link!) Since finding it, I have not gone back to any other recipe. So, I may just have to make yours and compare! :) Love blog posts about food and recipes…
Mmm, please do share the link! I love the flavour of my usual chocolate chip cookies but they spread super flat for some reason and don’t look too good!
Ok, here’s the link: http://savorysweetlife.com/2009/10/alices-chocolate-chip-cookie-recipe/
I don’t use coarse sea salt, haven’t been able to find the right size/consistency… And I have a feeling the reason they’re so soft and chewy is because the butter and sugar is creamed for a good 3 minutes. The dough becomes amazingly whippy (haha).
Mmm, those do look delicious, I love the crackly top. The recipe is pretty similar I think – the ones I made also need to be well beaten, but mine had NO white sugar, which might be why the bottoms don’t crisp and the tops don’t crackle like that…I will have to try them asap!
PPS – you took these photos? Nice work! what’s the “backdrop”?
Haha, I breastfeed, it just about kills me to go back to my normal eating habits after :) Case-in-point: I was holding Gemma’s barf bowl with one hand while eating a muffin with my other just yesterday, THAT is how hungry I am, gross right?
And yes, I took the photos, they aren’t great but have to do with my old camera…the backdrop is actually a stair outside – I have no natural light in my kitchen (or really anywhere except behind my couch) so my food has to go outside to be photographed, I was wondering if anyone would notice and wonder why all my food hangs out outdoors :)
Seriously, how the heck are you so tiny?? Stop tempting me with yummy recipes :P
PS. i still love you.