Are you one of those ardent chocolate-chip cookie lovers who loves them to be really fat and thick, immensely chewy and loaded with chocolate chunks? Then join the gang! I especially love to microwave my Chocolate cookies just a teeny bit, so the chocolate within gets all soft and gooey, and even if it means sticky choclatey fingers, I love the warm fuzzy feeling it creates in every bite! Yumm!!! My own description is making my mouth water – luckily for all of us, its fairly easy to bake such thick and chewy cookies at home. All you need are a few simple ingredients, an oven and an eye to watch the cookies as they bake. You have to watch them carefully, because more heat could make them hard, and that’s not how we want them. [Recipe via Woman’s Day magazine; photo credit: Charles Schiller]
If you are watching your calories, then this recipe is not for you – ooey-gooey goodness does not come without chunks of butter and some good chocolate, so skip the diet thing for once – these melt-in-your-mouth soft Chocolate Chunk cookies may prove to be a worthy candidate for messing up your diet plans, just for a while! I promise I’ll get you a low-calorie Chocolate chip cookie recipe next time.
Here’s a video to make the best chewy chocolate chip cookies. Some of you expressed problems recreating the recipe, so I think this video will be a huge help!
Fat Soft & Chewy Chocolate Chip Cookies
2 sticks (1 cup) butter, softened
1 1/2 cups firmly packed brown sugar
2 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
3 large eggs – at room temperature
2 1/4 cups all-purpose flour
2 1/2 cups bittersweet or dark chocolate chunks or chips
1 cup coarsely chopped walnuts
Preheat oven to 400ºF, and keep an ungreased baking sheet ready.
Beat butter, sugar, vanilla, baking soda and salt with a hand mixer on medium for 2 minutes until creamy. Beat in eggs, one at a time, until the mixture becomes fluffy, but do NOT overbeat, as much as you would beat a cake batter, otherwise the cookies lose their texture.
On low speed, beat in the flour until blended. Stir in chocolate chips and nuts.
Now take a spoon, or a melon-scooper, and drop rounded tablespoonfuls of the cookie dough mixture, at least 2 inches apart on the baking sheet. Use multiple baking sheets if needed.
Bake for 8-10 minutes or until golden. You should rotate the baking sheet midway for even heating. Once done, remove from oven let it cool for 2 minutes in the pan.
Finally, transfer the cookies to a wire rack and allow to cool completely.
You can store these cookies in an airtight container for about 1 week. But remember to microwave the cookies, just for a few seconds so the chocolate becomes nice and gooey, before serving these to yourself or friends. They taste great fresh out of the oven, but warming them does the trick too.
Chef’s Notes: You could even drop the cookie dough onto the baking sheet, wrap it with cellophane paper and freeze the dough balls. Then store them in a zip-lock bag, just like you freeze baby food. Allow to thaw slightly when ready to bake, and simply follow the baking instructions as above.