Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies
Chewy chocolate chip cookies with pecans and caramel bits.

This chewy chocolate chip cookies recipe is absolutely perfect. We are going to add some pecans and come chewy caramel pieces to the dough and turn them into turtles.

You will find a few secrets in this recipe that will make your cookies the best cookies you will ever make. First, we are going to add a little cornstarch to the flour. This will make our cookies soft and tender. We will also use only one whole egg and then add egg yolks. This will contribute to the chewiness.

These cookies will last in an airtight container for up to two weeks. They also freeze beautifully. Simply thaw then as you need them.

Here is another recipe for chocolate chip cookies that is also very easy and delicious Easy Chocolate Chip Cookies

Chewy chocolate chip cookies recipe –
Makes 36 to 38 cookies
2 1/4 cups (270 grams) all-purpose flour
2 teaspoons (5.42 grams) cornstarch
1 teaspoon (4.8 grams) baking soda
1/2 teaspoon (2.8 grams) salt
1 cup (227 grams) unsalted, softened butter
3/4 cups (150 grams) white sugar
3/4 cups (150 grams) brown sugar
1 egg — room temperature
2 egg yolks — room temperature
2 teaspoons (6.25 grams) vanilla
12 oz. (240 grams) semisweet chocolate chips
3/4 cups (96 grams) chopped pecans
3/4 cups (100 grams) chopped chewy caramel candies

Heat your oven to 350F (175C). Line baking sheets with silicone mats or parchment paper.

Mix the flour, cornstarch, baking soda and salt in a bowl. Whisk for a couple of minutes.

Place the butter and sugars in another bowl and cream. Add the egg. Mix in. Add the egg yolks and mix in. Add the vanilla and mix until creamy.

Slowly add the flour mixture into the bowl with the butter. Mix until it is all incorporated. Do not over mix.

Fold in the chocolate chips, caramel and pecans.

Spoon the dough onto the baking sheets leaving about 2 inches in between the cookies. These will flatten so don’t over crowd the sheet.

Bake for 10 to 12 minutes — until the edges are lightly browned. Remove from oven and allow cookies to cool on pan for about 5 minutes. Transfer to a cooling rack and cool completely. Store cookies in an airtight container for about two weeks. You can also freeze them for a few months.

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