I spied these Thin Chewy Chocolate Chip Cookies, a perennial favorite of my better half on one of my favorite blogs, Hugs and Cookies XOXO. The bonus was a little cookie dough sampling for me. Win-Win.
I had a houseful of desserts the hubby didn’t care for. The Coconut Cream Pie, Pecan Pie, and White Chocolate Macadamia Nut cookies were not his scene. Being the kind wife that I am, I whipped up a batch of this classic cookie.
Thin Chewy Chocolate Chip Cookies
Bill was arriving back in town from a visit to his mom just as I was heading out for a few days with some dear friends I’ve known my whole life (since preschool and third grade). It had been a crazy week. I hosted a coffee for 40 of my volunteer friends, then turned around to have our dinner club over for brunch a few days later.
Today, I’m having my neighbor friends for lunch. This time I wised up. We are all making a different crockpot dish to taste and analyze. I picked out a few recipes for us to test and put them all to work. BUT this left little time for my favorite event of the month, Two Sweetie Pies! I knew I’d have to leave something yummy and easy to make for Bill and saw these thin chewy chocolate chip cookies on Danielle’s blog.
Variations on Chocolate Chip Cookies
I often ask the hubby what he’d like for dinner or dessert. His answers rarely vary. When it comes to sweets, he almost always requests chocolate chip cookies. If you haven’t noticed, I have a HUGE number of variations on my blog. Bill enjoys them all. He is just as satisfied with Nestle’s Tollhouse as Jacques Torres’ gourmet Secret Chocolate Chip Cookies. Or maybe Thick and Chewy Chocolate Chip Cookies are more your style!
When in a vacation condo, even Chips Ahoy will do. But homemade always trumps the boxed cookies. Real butter, good chocolate and slightly chewy are a must. Due to the added milk, this recipe bakes up thinner than those that I typically share. But chewy is the quality that brings praise around here. These thin chewy chocolate chip cookies definitely made the cut!
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month (except when I have a conflict, like this month).
Bill was thrilled with these thin chewy chocolate chip cookies–no surprise there! Plus when I was giving my neighbor, Mark, some of my leftover coconut cream pie, I saw him eyeing these cookies. He received an addition to his care package and gave them rave reviews, too.
Check out Danielle’s take on this recipe as well as her social media sites!
- 2¼ cups flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 egg
- 1/4 cup milk
- 1½ teaspoons vanilla extract
- 1 cup butter, 2 sticks
- 1 cup sugar
- ½ cup light brown sugar
- 2 cups semisweet chocolate chips
- Preheat oven to 375º. Line baking sheets with parchment and set aside.
- Cream the butter in a mixer. Add the sugars and beat until fluffy.
- On med-low, add the egg, milk and vanilla. Slowly add the flour, baking soda and salt. Fold in the chocolate chips.
- Scoop out dough onto baking sheets. I used about 2 tablespoons of dough per cookie, but you can make them larger.
- Bake for 13 to 15 minutes. Don't overbake if you want them to remain chewy.
Yield will vary depending on size of cookies.
Serving Size:1 cookie
Amount Per Serving: Calories: 232 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 28mg Sodium: 209mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 2g