The ultimate thick and chewy bakery-style chocolate chip cookies made with semi-sweet chocolate chips and Mexican vanilla.
I’ve heard a lot of positive reviews of the New York Times Chocolate Chip Cookie recipe. I finally got around to trying it and it did not disappoint! Naturally, these cookies have been adapted to my liking and I’ve got the perfect recipe to share now.
The New York Times recipe calls for both cake flour and bread flour and I’ve taken the extra step to try it in a recipe before reworking the ingredients. I’ve swapped both flours out for traditional all-purpose flour because a cookie recipe just doesn’t need to be that fussy.
Plus, if you know anything about cake flour or bread flour, using both in this recipe is just totally not needed. Because of the protein content of each flour, it all evens out in the end and therefore, all-purpose flour will suffice.
Last month, I visited Mexico for my sister’s wedding and picked up a bunch of Mexican vanilla. If you’ve never had Mexican vanilla, you need to try it! This extract will seriously transform your desserts. I’ve been using it in all my recipes lately and I hope to make my own soon! I’ve been reading up on making vanilla extract with the right vanilla beans and good quality vodka. I hope to blog about making a variety of extracts this summer!
In the meantime, if you’re looking to transform traditional chocolate chip cookies into a dessert that’ll quickly become a favorite, try Villa Vainilla Pure Mexican Vanilla Extract. I highly recommend it and anytime family or friends visit Mexico, I have them pick me up a few bottles.
I am so happy I’ve finally found my forever chocolate chip cookie recipe! It has just the slightest sugar crunch on the outside met by a thick chewy center. I will never go back to buying chocolate chip cookies from the grocery store again!
The Best Chewy Chocolate Chip Cookies
- 3 2/3 cup minus 2 tablespoons all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/4 cups unsalted butter, at room temperature
- 1 1/4 cups light brown sugar, packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 tablespoons Mexican vanilla extract or 1 tablespoon regular vanilla extract
- 3 1/2 cups semi-sweet chocolate chips
- sea salt, for sprinkling, optional to taste
- In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt; set aside. In a large bowl fit with a mixer, beat butter, brown sugar, and granulated sugar until light; about 5 minutes.Turn mixer to low and beat in eggs, one at a time.Beat in extract. I used 2 tablespoons Mexican vanilla but 1 tablespoon pure vanilla extract is fine.Gradually add dry ingredients and mix until just combined after each addition. Use spatula to wipe down sides of bowl, then mix to combine.Mix in 3 1/2 cups semi-sweet chocolate chips. Line a baking sheet with parchment paper. Scoop dough onto sheet. I used a 1 1/2 tablespoon cookie scoop. Cookies will spread a little. If not using a cookie scoop, roll the dough into balls as this will lessen spreading.Refrigerate cookie dough sheets for at least 2 hours. * This dough is best baked 72 hours later as the flavor enhances. If not waiting, scoop dough into balls and refrigerate for 2 hours. *If not scooping before refrigerating, you'll want to cover bowl with plastic wrap then thaw the dough in its bowl then scoop and refrigerate for an hour. **The dough should be chilled before baking; this will lessen dough spreading during baking.Preheat oven to 350 degrees F. Sprinkle cookie dough balls with just a little sea salt. A little goes a long way.Bake in oven 16-18 minutes or until cookies are light in color with just a hint of golden brown.Allow cookies to cool; 7 minutes then transfer to cooling rack.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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