Penny’s Chewy Chocolate Chip Cookies

We’re aware there are different opinions on chocolate chip cookies. However, if you’re looking for the best version (soft, chewy, a little crispy around the edges) we’ve got you 😉

This recipe never fails to get the same response – how are these so chewy!? Of course it happen by accident but nonetheless here it is. We decided to bake cookies one afternoon but only had 2 cups of flour in the pantry and the recipe called for 2 1/2 cups. If it were just me, I would have baked another day but Penny was already pumped. So I decided to try something and it worked! We swapped a 1/2 cup of flour with an additional 1/4 cup of brown sugar. Voila – soft chewy cookies!

Baking Tips by Age

2-4 years: Let them add pre-measured ingredients to the bowls, mix dry ingredients and help scoop cookie dough. I’ve used a small cookie dough scoop before but I’ve found it’s too difficult for little hands to grip. We scoop and drop with a spoon.

5-7 years: Let them try cracking the eggs. Use a separate small bowl so you can discard any shells that might fall in. If this happens, use an egg shell to more easily scoop out any fragments. We’ve also started introducing measurements at this age.

How We Baked It

Penny’s Chewy Chocolate Chip Cookie

Adapted slightly from Guittard’s chocolate chip cookie recipe.
Makes approximately 4 dozen 4-inch cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (12oz) semi-sweet chocolate chips

Preheat oven to 375 degrees F.

In small bowl, combine flour, baking soda and salt.
In large bowel, cream butter, sugar and brown sugar until light. You can do this with an electric mixer or by hand with a spatula.
Beat in eggs and vanilla until smooth.
Gradually add flour mixture until combined.
Stir in chocolate chips.
Form rounded spoonfuls onto cookie sheet.
Our perfect bake is 8 minutes in a convection oven or until golden brown.

Now go grab your milk (or coffee) and enjoy!

Bugs & Kisses,

June Bug Bakers