What is the secret to chewy chocolate chip cookies?
Isn’t it funny, but you can walk up to a potluck table and find 4 or 5 plates of chocolate chip cookies, and every one will be completely different from the other. Some are flat, crusty and lumpy with chips. Others are thick and cakey, with chips buried inside. Some have brown edges and lighter middles. And some are just . . . well, some just need help.
Years ago, my partner Dwaine found this recipe for chocolate chip cookies, and he’s made them hundreds and hundreds of times. “The secret is the texture of the butter,” he says. “You do NOT want to melt the butter, or your cookies will go flat. You just want it soft enough to cream together with the sugars.” He usually just leaves the sticks out on the counter for a few hours and that does the trick.
This recipe produces a “beefier” cookie, packed with chips, moist and chewy. Your guests will rave about them, I promise.
Dwaine’s Famous Chocolate Chip Cookies
- 2 cups of unsalted butter, just soft enough to cream together with sugar. DO NOT MELT.
- 2 cups sugar
- 2 cups brown sugar
- 4 eggs
- 2 tsp natural vanilla
- 4 cups of flour
- 5 cups of regular or quick oatmeal.
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 24 oz semi-sweet chocolate chips
- (optional) 2-3 cups of chopped nuts
Make sure your butter is soft, but not melted. You should be able to press a finger in and leave a dent, but it shouldn’t be so soft you can’t hold it in your hand cleanly.
In a large bowl, mix together the flour and oatmeal and set aside. Some people blend the oatmeal to break up the grains, but I’ve found it’s not really necessary, especially if you use the quick oats.
In a large mixing bowl, cream together the butter and sugars.
Add the eggs and vanilla and beat together. Add the salt, baking powder and baking soda and mix well.
Preheat the oven to 350 F.
If your mixer is high power, you can slowly add the flour/oatmeal mixture just until it’s blended. Or mix it in by hand with a large heavy spoon.
Finally, turn in the chocolate chips and nuts, if you choose to use them. At this stage, it might be easier just to dig your hands right in there and mix it manually. It will be VERY thick.
Grab a ping-pong ball size piece of dough and roll it just a little and place it on an ungreased cookie sheet. (I use a small ice-cream scoop I found in a thrift store.) The cookies will spread, so leave room.
Bake at 350 F for about 13 minutes, or until the edges just start to brown a bit. Experiment and find out how much time it takes to produce the cookie you like.
Makes 80 large cookies.