the one that makes it all better [recipe: chewy chocolate chip cookies]

There is always that point in the day when everything seems to be on hold, as you catch what feels like your first breather, watching the world whirl around you in a fashionable slow-motioned gaussian blur, with barely audible murmurs wafting in the background. And just for that split second, your head feels light and afloat, almost fuzzy-like, whilst the depths of your heart feels somewhat heavy, not with grief nor sadness, but beaming much too full with the weight of gratitude to the life you have before you. At times it’s the little reminders you get from reading a news article on a fatal tragedy marring an otherwise perfect family picture; some days it’s scrolling through the plenty of photos you’ve snapped on your phone, reminiscing each antic-filled memory that came with it; other times it’s simply catching the gaze of a loved one in the midst of doing something absolutely nondescript like washing the piled up dishes in the sink.

True, that moment may not come every day, particularly on less-than-sunshiny days when even the thought of taking a breather may seem too much of a hassle. But it never fails to surprise me how the simplest of things, and perhaps even the most inexplicable at that, could bring a gentle smile to a person with the least proclivity to proclaim love;– yes, I’m giving the stink-eye to all you ‘FML’ kids out there.

And somewhere at the top of the list of things that should would make anyone’s day possibly better, or at the very least a tad more bearable, is the much-loved, but oft-overlooked chocolate chip cookies. Sure, everyone ultimately has their own smorgasbord of iffy-ness when it comes to their preference of chocolate chip cookies (not unlike the huge cakey-versus-fudgy brownies debate) but offer a chocolate chip cookie to anyone [not on a diet], and I do believe he/she will eat it, bar none. And if it so happens that the person you’ll be offering it to proudly dons the badge of the chewy camp, then make these. And be prepared to either get an indecent proposal, or have your cooling rack completely wiped out barely minutes after each batch leaves the oven, or both.

Best Ever Chewy Chocolate Chip Cookies
(adapted from here)

2 cups all-purpose flour
1/2 tsp baking soda
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla essence
1 egg
1 egg yolk
2 cups semisweet chocolate chunks / chips

  1. Preheat the oven to 160Β°C / 325Β°F. Grease or line your cookie sheets.
  2. Sift the flour and baking soda together and set aside.
  3. Mix the sugars and melted butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy.
  4. Add the sifted ingredients and mix until just blended.
  5. Stir in the chocolate chunks/chips, then drop dough a bit less than 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 12-15 minutes, depending on the size of your cookies.
  6. Leave them on the cookie sheet to cool for a few minutes, then remove the cookies to a cooling rack to finish cooling. Makes 16-25 cookies, depending on their size.

34 thoughts on “the one that makes it all better [recipe: chewy chocolate chip cookies]

  1. the mister

    IKR, Nomnom cookies FTW!

    These cookies are delish, luv!

    Thank you so much for making them my new-year-back-to-work care snacks! πŸ˜€

  2. Norza

    Hey, just made choc chip cookies for the family a few hrs bck. πŸ™‚ and i can vouch that this is the best’est recipe ever (and hb’s fav too!) cos i’m using this too.

  3. Ju

    They look lovely! Nothing like a good ol’ choc chip cookie, doncha think? Just not with milk, thank you very much. Teh or kopi for me, please. πŸ˜‰

  4. crustabakes

    I truly agree on these classic chocolate chip cookies as being often overlooked. You have got some really great pics of them. YUM!

  5. dramamama

    Salam and hi! I made a batch of choc chip cookies last evening (almost the same recipe) and the cookies were gone before long. I much prefer the crunchy ones and I wonder if you know what the secret is to getting that extra crunch. Do I add more sugar or leave the cookies longer in the oven…? Appreciate your tips, thanks!

    1. ovenhaven Post author

      Hi there! There are several things you can do if you want your cookies to be crunchy. You can substitute all of the sugar amount to white, instead of a combination of brown+white. Also, bake your cookies at a lower temperature for a longer period. This depends on the size of your cookies, of course. Think Famous Amos versus Mrs Fields; the former is famous for its crunchy cookies, the latter for its chewy cookies. And the biggest difference lies in the size;– it’s easier for the heat to distribute through a smaller-sized cookies, hence ‘cooking’ it faster, therefore if you want your cookies to be crunchy, make them smaller, and bake them at a lower temperature.

      I’ve also posted an entry on tips on baking the perfect cookies here, so perhaps they could help you out as well πŸ™‚

  6. dramamama

    Thank you so much for your tips!! Will try them the next time I bake those cookies and I’m thinking it would be soon!

  7. mynakedlunch

    Wah, this is like the best way to treat myself after all the school madness!! You always share the simplest recipes, I love that! I’ll inform you when I’ve tried them okay? See you this Saturday! ❀

  8. crustabakes

    Hi, i just made ur marble cake and u were absolutely right on it being “the one”. I am so very glad i attempted that one. THanks so much for sharing!

  9. Janine

    First time stumbling across your website and I really like your photography and writing! I for one prefer large crispy-on-the-outside, but chewy-on-the-inside kinda cookies but to each his own πŸ™‚

    1. ovenhaven Post author

      crustabakes: Not a problem, sweetz! Glad you liked it πŸ™‚ It definitely ended the search for me!

      Janine: Looks like we belong to the same camp! Thanks for dropping by, Janine πŸ™‚

  10. amy

    overlooked choc chip cookie?! no wayyyyyy. not in my world at least. it IS my staple. although it is always a tug of war between chewy and crispy because J’ADORE chewy, family loves crispy. what to do eh? hehe.

    1. ovenhaven Post author

      Oh, the dilemma! I can’t imagine being in your position πŸ˜› You should definitely try winning them over to the chewy side of the cookie world, sweetz! πŸ˜€

  11. Mary

    These look and sound wonderful. I am new to your blog and have just spent some time browsing through some of you earlier entries. I really like the food and recipes you feature here. I’ll definitely be back. I hope you have a great day. Blessings…Mary

    1. ovenhaven Post author

      Mary: Thanks for dropping by, Mary πŸ™‚ Glad you’ve enjoyed your visit here. Have a great week ahead!

      Avanika: Oh yes, that definitely sounds like a great deal πŸ™‚

  12. Babygirl

    These chocolate chip cookies look amazing! I love a good, chewy and chocolaty chip cookies and this one is definitely it. Thanks so much for sharing your recipe. Great post.

    1. ovenhaven Post author

      thecoffeesnob: Sending your way! πŸ˜‰

      Babygirl: Glad to have another chewy choc chip cookies fan on board! Thanks for dropping by πŸ™‚

  13. Curt McAda,s

    I’m glad the cookies worked out for you, too. I’ve modified this since my original post, in ways I think made things better:

    I use all Turbinado sugar instead of a mix of white and brown.
    I use French or European style butter.
    I use darker chocolate, either in disk-like chips or by taking chocolate and chunking it myself with a pastry cutter.
    I use vanilla paste, and increase by about 50%.
    I add a teaspoon of cinnamon.
    And, sometimes, I add 1/2 pound of so of crispy bacon pieces.

    Your cookies look great as-is, though!

  14. Mariya

    the first paragraph of this post is amazing. i love the way you described that moment of gratitude we get every so often. those moments always make life a little less difficult πŸ™‚ as do chocolate chip cookies.

  15. Cindy

    Hi ovenhaven!
    Can i sustitute all purpose flour for plain flour?

    P.S. Just tried baking a batch of peanut butter blondies but sadly, the texture was very cake like. I had better luck with the wrinkled browniea and thats my fav so far!

    1. ovenhaven Post author

      Hi Cindy, yup you can use plain flour. Glad you liked the brownies πŸ™‚ Can’t figure out what went wrong with the blondies though; it’s my favourite recipe!

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