ABC (Absolute Best Chewy) Chocolate Chippers

ABC (Absolute Best Chewy) Chocolate Chippers

100 Reviews 5 Pics
  • Prep

    20 m
  • Ready In

    20 m
Stacy M. Polcyn
Recipe by  Stacy M. Polcyn

“This recipe is for when you want rich, chewy chocolate chip cookies chock-full of chocolate chips and toasted nuts. I am happy to share my recipe with other chocolate chip cookie connoisseurs--visitors to this great website! I guarantee professional bakery results if you follow this recipe as written. Keep in mind, however, that each specific ingredient and step is important to ensure best results. Many test batches were conducted in order to perfect this chewy recipe for a cookie you can really sink your teeth into. If these cookies don't comfort you and make you happy (er, 'chipper'), I don't know what will! Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 2 1/2 dozen

Directions

  1. Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)
  2. In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
  3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
  4. Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)
  5. Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
  6. To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)

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Reviews (100)

Rate This Recipe
REDROBINSGARDEN
91

REDROBINSGARDEN

Okay, I make a HUGE amount of chocolate chip cookies-they are my absolute favorite! But, as good as my recipe is, I am always looking for that ultimate cookie. This is NOT the one. I followed the recipe (everything except the unbleached flour-I used regular flour), shook the hands-the whole bit! I'll have to say, they were very pretty cookies but entirely to cake-like (maybe it was the baking powder-never put baking powder in my cookies before). They had almost no taste (the true test of a good choc chip cookie is if the cookie part can stand on it's own without the chips). But, the worst part was the kosher salt. I kept biting into chunks of salt. Stacy, I appreciate the amount of time that went into perfecting your recipe but I'll have to keep looking. Thanks anyway!

SUMMERSUNSET
60

SUMMERSUNSET

I must have tried every chocolate chip recipe on the Internet, and in all my cookbooks, six of which are just on cookies alone! This is the first time that I was able to get a cookie that looked like a bakery cookie, and didn't flatten out, even though I did not have to chill the dough. It's an easy cookie to make. Wetting hands just made it easier to roll and look pretty; it's not a must. I'm surprised at some reviewers thinking it was so difficult to wet their hands, or that dark corn syrup is such an exotic ingredient. I guess they don't bake very much. Also, I don't like the taste of baked nuts, so I left them out and used extra chips. Loved them! I overbaked one batch till they were all golden, and that was wonderful also. Chewy cookies, not dry. Thank you so very much for this recipe, Stacey. I am indebted to you.

DOODOO76
48

DOODOO76

I'm a fan of thin and crispy cookies, which is the only reason why I didn't give this recipe 5 stars. I tried it out for a friend who craved big chewy chocolate chip cookies and he freaked. I've been making them ever since. A few tricks I've learned with this recipe: *use an ice cream scoop to dump the dough onto the sheet. The cookies are enormous, but they definitely retain their chewiness and moist texture(use the baking time listed in the recipe). The ice cream scoop yields 3-4" wide cookies that are at least 3/4" thick. *to avoid the salt chunks that can happen with kosher salt, I let my KitchenAid have at the dough (before adding the chips) for a good long time. I find that I can taste the salt chunks when I rush this step. *I add 2 tsp. or so of cocoa powder or even cinnamon to the flour mixture. It gives the dough a little kick and helps it stand up to the chips. *if you're out of half and half, I've used regular milk and it works fine as a substitute.

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 29.1 g
  • 9%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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