Years ago, my partner Dwaine found this recipe for Chewy 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.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: Dwaine's Famous Chocolate Chip Cookies
Servings: 80Cookies
Author: Don Herman
Ingredients
2cupsUnsalted ButterJust soft enough to cream together with sugar. DO NOT MELT.
2cupsSugar425 g
2cupsBrown Sugar410 g
4lgEggs
2tspVanilla
4cupsFlour530 g
5cupsOatmeal, Regular or Quick Cooking425 g
1tspSalt
2tspBaking Powder
2tspBaking Soda
24ozSemi-Sweet Chocolate Chips
2CupsChopped NutsOptional
Instructions
Preheat the oven to 350 F.
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.
If your mixer is high power, you can slowly add the flour/oatmeal mixture just until it’s blended - I use a dough hook. 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. (It was Christmas and I used some candy-coated chips - which is why they are red and green).
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 15 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.