*Chewy* Chocolate Chip Cookies

*chewy* Chocolate Chip Cookies Recipe

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Suzanna Drum


My husband and I have become cookie snobs. We cannot eat them if they are too crunchy or have too much of a cake texture. But these little jewels are thin and chewy and good even cold next day- I know, ate half the batch typing this.
I use almond extract instead of vanilla. The flavor profile changes completely and gives it a slightly floral fruity taste. I recommend almond extract over vanilla for most sweets.


★★★★★ 1 vote

33 Cookies


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  • 2 stick
  • 1 c
    brown sugar
  • 1/4 c
  • 1 c
    self-rising flour
  • 3/4 c
    all purpose flour
  • 1
  • 1 tsp
    almond extract
  • 1 tsp
    baking powder
  • 1 c
    chocolate chips

How to Make *Chewy* Chocolate Chip Cookies


  1. Melt butter and let it cool to room temperature.
  2. In a large mixing bowl, add butter, both sugars and mix till smooth.
  3. Incorporate the egg and almond extract.
  4. Sift flours and baking powder into a small bowl. Slowly, mix the flour with the liquid mixture until everything is well combined.
  5. Mix in chocolate chips. Put the batter in the refrigerator for 10 minutes.
  6. Preheat oven to 350ºF while the batter is in the refrigerator.
  7. Drop rounded tablespoons of the cookie dough onto parchment paper lined cookie sheets.
  8. Bake for 12 minutes or until golden brown. Let cool for 5 minutes, then transfer them to a wire rack to cool.

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About *Chewy* Chocolate Chip Cookies

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy

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