*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


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

How to Make *Chewy* Chocolate Chip Cookies


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