September 26, 2013
Chewy Dewy Chocolate Chip Cookies
Cookies are one of my favorite things. My friends’ mouths would water whenever they came home with me and smell cookies baking as they got off the elevator. The cookies would get devoured before they got a chance to get packed into an airtight container, unless we made at least 2 batches.
The secret to making chewy cookies is to make sure they aren’t over baked. Even if the cookie looks underdone after 10 minutes, take them out. They will still continue baking until they are fully cooled.
Use a weighing scale if you have one, as the weight of some ingredients change, depending on the weather and humidity.
This recipe makes about 24 cookies.
- ½ cup (50 grams) walnuts
- 2/3 cup (125 grams) brown sugar
- 1/3 cup (75 grams) white sugar
- ¼ cup (55 grams) butter
- ¼ cup (55 grams) vegetable shortening
- 1 whole egg, beaten
- ½ teaspoon vanilla extract
- 1 1/8 cups (160 grams) all purpose flour
- ¼ teaspoon fine salt
- ½ teaspoon baking soda
- 1 cup (180 grams) semi-sweet chocolate chips
- Coarsely chop walnuts until you have the required amount.
- Lightly grease two cookie sheets.
- Preheat oven to 375°F or 190°C.
- Measure out brown and white sugar into a single container. Mix well and set aside.
- Measure out butter and shortening into a microwave safe bowl. Soften butter and shortening by heating in a microwave oven for 1 minute.
- Transfer butter-shortening mixture to a mixing bowl. Add sugar mixture. Beat until well blended. This takes about 2 minutes using an electric mixer on low-medium speed.
- Crack open an egg. Add egg to mixture. Measure out vanilla extract. Add to mixture. Beat until egg and vanilla incorporate into the mixture, about 1 minute using an electric mixer on low-medium speed.
- Add flour, salt, and baking soda to mixture. Beat until well blended, about 30 seconds using an electric mixer on low-medium speed.
- If using electric mixer, remove from machine. Use a spatula to stir in the walnuts and chocolate chips.
- Get a glass half-filled with ice water. Dip a tablespoon into the water. Use the tablespoon to measure out cookie dough onto the cookie sheet. Make sure each piece of dough is about 2 inches apart. Make sure also to dip the tablespoon into the ice water each time before you measure out a piece of cookie dough.
- Bake cookies for 8-10 minutes, or until lightly browned.
- Take the cookies out of the oven then transfer to a cooling rack.
- Once the cookies are cooled, store in an airtight container.
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