Dee Dees Chewy Chocolate Chip Cookies Recipe

I absolutely love this chocolate chip cookie recipe because it perfectly balances crispy edges with a soft, chewy center, making every bite incredibly satisfying. Plus, it’s a nostalgic trip back to my childhood with every homemade cookie, leaving the kitchen smelling like pure happiness and warm memories.

I take great joy in making Dee Dee’s Chewy Chocolate Chip Cookies because they combine the perfect ratio of 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar—that’s 2 cups of semisweet chocolate chips in the mix, and that’s the 4:1 ratio I love most about these bad boys. In any given bite of a cookie, you’re bound to experience a delightful, flavor-packed indulgence.

Ingredients

Softened, unsalted butter: Enhances the creamy texture and is rich in healthy fats.

Sugar in granulated form: Delivers sweetness, helps cookies to brown.

Brown sugar: Supplies moisture, gives cookies a chewy texture.

Eggs: Their high protein content supplies structure and richness.

The main source of carbohydrates, all-purpose flour, gives structure to baked goods.

Sodium bicarbonate: Assists in making cookies lofty, contributes to a tender mouthfeel.

Rich in antioxidants, semisweet chocolate chips deliver a delicious sweetness reminiscent of chocolate.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 cups semisweet chocolate chips

Instructions

1. The first step in making cookies is to preheat the oven. Set the temperature at 350°F (175°C). While the oven warms, prepare a baking sheet. Line it with parchment paper.

2. In a large bowl, mix the softened unsalted butter, granulated sugar, and brown sugar together until smooth and creamy.

3. Add the eggs one at a time, mixing them in well after each addition, then add the vanilla extract and mix that in well too.

4. In another bowl, combine all-purpose flour, baking soda, baking powder, and salt; whisk them together.

5. Slowly incorporate the dry elements into the mixture of butter and sugar. Combine until the mixture is homogeneous but take care to mixer just long enough to avoid overmixing.

6. Carefully mix in the semisweet chocolate chips until they are spread evenly throughout the dough.

7. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie for spreading.

8. Set the oven to the desired temperature and place the item in heat for the proper duration of 10 to 12 minutes. This is to ensure that the outer edges will reach the golden brown stage, while the inner areas maintain the soft, slightly underbaked consistency that characterizes an item that is a “bake” rather than a “well-done.”

9. Take the cookies out of the oven and let them cool for around 5 minutes on the baking sheet. After that, move them to a wire rack to cool completely.

10. Savor your delectable, chewy chocolate chip cookies alongside a glass of milk or your preferred drink!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand whisk
7. Measuring cups
8. Measuring spoons
9. Whisk
10. Cookie scoop or tablespoon
11. Wire rack

FAQ

• Can I use salted butter instead of unsalted?Salted butter is an option, but using it means you’d better cut down on the recipe’s added salt to keep the flavor in balance.
• Can I substitute the semisweet chocolate chips with milk chocolate chips?You can use milk chocolate chips or even a combination of different types of chocolate for a unique flavor profile.
• How do I ensure the cookies stay chewy?Do not overbake. Take the cookies out of the oven when the edges are a bit golden and the centers look a little underbaked; they will set as they cool.
• Can I freeze the dough?Absolutely, the dough can be frozen for as long as three months. Form the dough into balls and freeze them on a sheet pan. Once frozen, transfer the dough balls to an airtight container.
• Why do I need to use both baking soda and baking powder?Both leavening agents are used to make sure the cookies have the right texture and lift. Baking soda helps with spreading and browning, and baking powder adds a bit of lightness.
• Why should the butter be softened?The sugars and the butter must be mixed, and they must be mixed well, into a smooth and creamy state. In a place like this one, the state of the mixture and its creamy texture are crucial to the final product.

Substitutions and Variations

1 cup unsalted butter, softened: Substitute with 1 cup coconut oil or 1 cup margarine.
1 cup granulated sugar: Coconut sugar can be used in a 1:1 ratio to replace granulated sugar. So use the same amount, 1 cup, when substituting this less refined sugar for granulated sugar.
Substituting for 2 large eggs: Use 1/2 cup of unsweetened applesauce or 1/2 cup of mashed banana (for each egg).
3 cups all-purpose flour: Substitute with 3 cups whole wheat flour or a gluten-free flour blend.
2 cups semisweet chocolate chips: Substitute with 2 cups of dark chocolate chunks or 2 cups of white chocolate chips.

Pro Tips

1. Chill the Dough After preparing the dough, consider chilling it in the refrigerator for at least 30 minutes before baking. This helps the cookies maintain their shape and develop a better texture.

2. Use Room Temperature Ingredients Ensure that the butter and eggs are at room temperature before you start mixing. This helps them blend more easily into the sugars, creating a smoother dough.

3. Experiment with Chocolate For variety, try using a mix of chocolate chips, like bittersweet or milk chocolate, in addition to semisweet chips. This can enhance the flavor and add interesting contrasts.

4. Don’t Overbake Keep a close eye on the cookies as they bake. Remove them from the oven when the edges are just turning golden brown, even if the centers look slightly underbaked. They’ll firm up as they cool, retaining a soft and chewy texture.

5. Add a Flavor Twist For a unique taste, consider adding a pinch of cinnamon or a teaspoon of espresso powder to the dry ingredients. These additions can complement the chocolate and enhance the overall flavor of the cookies.