ABC (Absolute Best Chewy) Chocolate Chippers

ABC (Absolute Best Chewy) Chocolate Chippers

100
Stacy M. Polcyn 9

"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

20 m servings 229 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.)

Reviews

100
  1. 118 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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 ...

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...

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'...

Thank you, thank you, thank you. Stacy, bless you for contributing this recipe. I'm a very serious baker who has been frustrated at the quality of the chocolate chip cookies I've been baking i...

Sorry, but these cookies were absolutely average. They're not bad, just not fantastic like the author would have you believe. I prefer a chewier cookie and these were too cake-y for my taste. I ...

Tough crowd reviewing here! Would agree that this is a soft cookie rather than a chewy one. I do have a couple of suggestions...make sure you folks are using Kosher salt not Sea salt. Could acco...

A week ago I took the top six Chocolate Chip Cookies from this website and made all of them. I took the cookies to work and my church social, and asked people to tell me which cookies were thei...

I was a little leary of putting the molasses in but followed the recipe except for half and half - used milk instead. I was VERY pleased with the results, taste and texture of these lovely mors...

These cookies are amazing! They come out very soft and chewy. I mailed them to my husband serving overseas, and he and the other guys said that even two weeks-old they remained soft and deliciou...