I feel like I’ve been trying to find and make the most perfectly chewy, chocolate chip cookies for my entire life. My problems in the past include; burning only the bottoms of the cookies whilst trying to master the art of a chewy cookie up top; I’ve ended up with one giant cookie for failing to evenly divide the cookies on the sheet; and, in general I’ve just never been able to reach that “perfect chewy cookie” I’ve been longing for. But I wasn’t ready to give up.
New years this year meant hosting an entire day for my pregnant best friend and her 3 year old son, Iden – and just so you know, hosting is my favourite thing to do! So for me, this was a day in heaven. We played games, opened late Christmas presents and just hung out together for the final day of the year. Me, being the hostess I am, thought it would be good to prepare some cookies for snacks the night before they came over, as well as prepare to makes some sugar cookies with Iden the next day. (The recipe for those is coming soon!)
I went searching the Google’s for some cookies. It had been a long time since I had tried to make cookies, I had never attempted to make sugar cookies before, and I was still determined to master the art of the soft and chewy chocolate chip cookie. Low and behold, didn’t I come across a good old Betty Crocker recipe.
In my best effort to nail the chewy cookie, I tweaked it a bit; I remember someone telling me that in order to achieve the soft and chewy cookie I desired, I had to have more brown sugar than white sugar. This recipe called for 1 and a 1/4 cups of each. But it was advertised as soft and chewy, so I didn’t think it hurt to adjust it slightly in the hopes of finding my perfect soft and chewy cookie. It also just calls for a regular chocolate chip, but that’s no fun. M & M mini’s are where it’s at, so I adjusted that part too. Here’s the recipe with the adjustments I made to make the most perfectly, chewy, chocolate chip cookie – per Kristen standards;
- 1 cup of regular white sugar
- 1 & 1/2 cups of brown sugar
- 1 & 1/2 cups of butter (or 3 sticks if you buy the fancy kind)
- 2 teaspoons of vanilla extract
- 3 eggs
- 4 & 1/4 cups of flour (all-purpose)
- 2 teaspoons of baking soda
- 1/2 teaspoon of salt
- As many M & M mini’s as you feel are warranted (you’re an adult, be responsible)
Start by turning on the oven and setting the bake temperature to 375 degrees. While that’s heating up, mix together the sugars and the butter. I usually melt my butter so that it’s easier to mix with the sugar (but that’s just because I’m not fancy and I don’t have an electric mixer), that being said, it should be some kind of softened. Once that’s all mixed, add the vanilla and the eggs. Once those are mixed in, add the flour and the baking soda. Once it’s all mixed together, stir in the M & M mini’s (or chocolate chips, if you’re boring) and then prepare the cookie sheet!
For the cookie sheet, my worst fear is burning the cookies and it usually happens because I don’t correctly prepare the cookie sheet (that’s what I tell myself, anyways). What I did this time was I lined the cookie sheet with a layer of butter. I took some wax paper and some softened butter and I wiped it all over the cookie sheet.
Next, I found the perfect rounded tablespoon for scooping the dough onto the baking sheet, but to be honest I couldn’t even confirm how many cookies this recipe made – haha! I made about 20 cookies on the one giant baking sheet and then I still had another ball of cookie dough left that I rolled up in some plastic Saran wrap and stored in the fridge for later. I want to say my cousin and I made another 10 cookies on top of that a few days later. (Crazyness!)
The original recipe called for about 8 – 10 minutes of baking, but at about 8 minutes in, my cookies were nowhere near done. I believe it was about another 8 minutes before they started to get “perfect-looking”. When I took them out, they we a bit soft, but once they has about a minute to settle and some time on the cooling rack – they were PERFECT.