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Chocolate Chip Cookies (Flat and Chewy)

Last week, my baking team and I baked over 2000 chocolate chip cookies for one of our corporate clients, AAA. I thought it was fitting, too, being President’s Day weekend and all, since what is more patriotic than our beloved, traditional chocolate chip cookie?

Over the course of two days, we made, scooped, baked and individually wrapped each cookie. Lots of work that at times led to moments of silliness (hey, we bakers need to have some fun, too!)

I developed my chocolate chip cookie recipe at the request of my brother, who for years asked me for a chocolate chip cookie that was flat, crispy on the edges and chewy in the center. Oh, and that had chocolate in every bite too, of course. Sound impossible? I was up for the challenge!

And so, Beach House Baking’s Chocolate Chip Cookie was born. My rendition of the cookie has a higher proportion of fat and sugar which allows the dough to simultaneously spread and caramelize (see the brown wrinkles on the edges?), while retaining just the right amount of leavening to remain flat yet chewy. I use mini chocolate chips (10,000 count Callebaut chocolate chips) so that there’s chocolate in every bite, but not enough to be overwhelming.

These cookies have phenomenal texture (all modesty aside!) and are the perfect little snacks for any time of day. Enjoy them with a cup of ice cold milk, or pack up a couple and take them to the beach for a picnic!

chocolate chip cookies flat and chewy
Print Recipe
5 from 6 votes

Chocolate Chip Cookies (Flat and Chewy)

Prep Time45 mins
Cook Time12 mins
Total Time57 mins
Course: Dessert
Cuisine: American
Keyword: best chocolate chip cookie recipe, best cookie recipes, callebaut chocolate chips, chocolate chip cookies, cookie recipes, unique cookie recipes
Servings: 31 cookies
Calories: 124

Ingredients

Directions

  • Preheat the oven to 375 degrees. Line a few sheet pans with parchment paper or aluminum foil. Set aside.
  • Combine the flour, baking soda, salt, and chocolate chips in a bowl. Set aside.
  • In a mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about one minute. Add eggs one at a time, scraping well after each addition. Add the dry ingredients, and mix until incorporated.
  • Scoop the dough onto the prepared trays (I use a 1-ounce ice cream scoop), and bake for 10 to 12 minutes, or until the cookies are lightly browned all over.
  • Remove from oven and let the cookies cool on the sheet pans.

Nutrition

Calories: 124kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 71mg | Potassium: 22mg | Sugar: 11g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.4mg