• January 22, 2014

    Chewy Chocolate Chip Cookies

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    I am a dessert person.

    (I hear longtime readers saying, “duh” in unison. Hi guys! I love you!)

    Most days it’s nothing extravagant – a few spoonfuls of full-fat plain yogurt with a drizzle of maple syrup, a few soft dates, a piece of juicy in-season fruit or – in the dead of winter – some half-thawed frozen cherries.

    But sometimes (okay… very, very often) nothing but a cookie or sliver of cake will scratch the itch.

    My sister Kathleener-wienerbean-McNugget (others call her Katie) and I are both CCC maniacs. Though we each have our favourite version that we consider the best, we agree that they are absolutely perfect when the cookie has cooled but the chocolate is still melty.

    This version is MY best – perfect chewy-crispy balance; enough brown sugar to lend a heady caramel undertone and nice chew without overwhelming the flavour or making them too soft; just the right amount of flour so that they hold a nice toothsome texture that’s thick enough, but not cakey; studded with shards of good quality dark chocolate rather than Chipits; enough salt to nuance the dough beyond just sweet, and a good hit of vanilla.

    Because there’s just the two (well, three, but little peanut has yet to experience sugar-butter nirvana) of us here, I usually bake about 6 cookies fresh and freeze the rest of the dough.

    I just portion it out in tablespoonfuls onto a baking sheet, and pop the dough balls in the freezer until firm. Then I zip them into a freezer bag, and have cookies ready to throw in the oven at a moment’s notice (just reduce the oven temp by 25 degrees F and bake for a couple minutes longer – watch them, you’ll know when they’re done).

    I don’t know why it’s taken me so long to share these with you – it’s like when you forget to tell your big news to your best friend because you just assume you’ve already told her. Do you do that?

    Go bake CCCs!


    • 2 cups (gently spooned into cup & levelled off) + 2 tbsp all purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup butter, softened
    • 3/4 cup brown sugar, packed
    • 1/2 cup granulated sugar
    • 1 egg
    • 2 tsp vanilla extract
    • 2 cups chopped good quality dark chocolate (I’m hooked on TCHO)


    1. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
    2. Combine butter and sugars in the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla extract. Reduce mixer speed to low and gradually incorporate flour mixture, then chocolate (you may have to stir the chocolate in by hand).
    3. Refrigerate dough for 30 minutes (or up to 48 hours). Meanwhile, preheat oven to 375 degrees F. Drop dough by tablespoonfuls onto parchment-lined rimless baking sheets 2″ apart. Bake about 10 minutes, rotating sheet halfway through. Cookies are done when golden and still soft in the middle.
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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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