Chewy Chocolate Chip Cookies

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I am a fairly experienced baker and thought something might be off with the extra 1/2 cup of butter but I am always up for trying a chocolate chip cookie recipe. I made the recipe, followed exactly, and refrigerated for one hour. The first batch came out flat but chewy. I tried another few cookies and got the same result. I ended up adding another 1/2 cup of flour and got cookies that looked more like the picture in the magazine. Thankfully, I had some pre-teen boys in my house that were more than willing to eat the flat cookies, though the greasy, buttery fingerprints were all over the counter. Back to my favorite recipe for now...

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These cookies looked great in the magazine. I followed the recipe exactly and chilled the dough about 6 hours. The first cookie sheet was way too dark and the cookies all joined together to form one big flat cookie. I shortened the baking time on the next cookie sheet and still got one great big cookie, but at least it was lighter! Then I put fewer cookies on each cookie sheet and got very flat, but chewy cookies. I am very disappointed in this recipe. It needs more flour, or less butter. This is a great issue of the magazine though. Try the Towering Flourless chocolate cake on page 107! It is amazing!!

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This recipe is in the current February 2012 issue. Following the exact recipe, I made some for the first time yesterday, and they are absolutely DELICIOUS!! Easy to make and out-of-this-world yummy. My husband and I love the rich flavor and the soft, chewy centers. The recipe is a keeper, for sure!

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I followed the exact recipe carefully and the result was the best chewy chocolate chip cookie ever! The texture is crisp on the edges with a perfect chewy center. The texture stays chewy and delicious warm and fresh from the oven and even when completely cooled. Simply delicious. I cooled the cookie dough in the fridge for 1.5 hours for the first batch and 2 hours for the second batch. I did not have 2 cups of semi-sweet chocolate chips so instead I used 1 cup of semi-sweet chocolate chips, 1/2 cup of chopped dark chocolate baking bar, and 1/2 cherry craisins. The cherry craisins were a delicious addition! I was thinking of adding slivered almonds, but I wanted to keep the texture chewy and not crunchy.

Happy baking!

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This is the recipe I've been searching for...I ran out of white sugar so used all brown sugar and also used raisins and coconut to make the 2 cups of chocolate chips, but they were perfection. I will not need to look further for a chocolate chip cookie recipe!

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My search is over as this recipe is exactly what I've been looking for. I followed it to the T and they came out perfect-chewy, delicious. The brown sugar shonuff is key. I used what I had on hand (milk chocolate chipsand they came out great. I chilled the dough for an hour, not overnight, and kept the bowl in the fridge between batches. This was the perfect recipe for me, no need to try another. My husband LOVED them!

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I made this recipe exactly and chilled the dough overnight. The batch made WAY more than 30 cookies (I used heaping melon baller scoops. Beware because they spread a lot. The cookies came out of the oven looking nice and light and plump but then went ugly flat and dark in a few minutes. I backed the time to 10 mins or else they'd come out VERY dark. Nothing like the picture. They were tasty, but not exactly what I wanted. Still searching for the perfect plump, chewy chocolate chip cookie. Tips anyone?