This chewy chocolate chip cookies recipe is based on Nestle’s traditional recipe, with a few changes that make the cookies chewy and nut-free, and add a distinct vanilla flavor and white chocolate chips. The trick to keeping them chewy is simple – under-bake just a little, and let them finish baking outside the oven instead of transferring to a wire rack.
1 cup + 2 TBS all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/4 cup packed brown sugar
1 large egg
1 TBS high quality vanilla extract
1/2 cup (1 stick) softened unsalted butter
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix flour, baking soda and salt.
3. In a separate bowl, mix butter and sugars until well blended. Beat in the egg and vanilla.
4. Add the dry ingredients to the egg mixture and mix just until combined.
5. Add chocolate chips.
6. Shape dough into about 10 balls, using your hands. Sure, it’s a little messy, but this is the kids’ favorite part. We like to make them large and since I want them to bake evenly, I weigh them on my kitchen scale at about 70 grams each (yes I am insane). If you want more cookies, you can double the ingredients. Place the dough balls about 2 inches apart on an ungreased cookie sheet.
7. Bake 10-12 minutes, until light golden brown. The outer edges should just begin to harden but the center should still be soft. Remove from oven and cool on the baking sheet instead of on a wire rack – this is important if you want chewiness.