Chewy Chocolate Chip Cookies

A chewy, crunchy, classic CCC, with a butterscotch-y flavor

Left: CCC that were slightly underbaked and whacked on the counter; Chocolate Chip Cookies comparison: left, baked longer and not whacked; right slightly underbaked and whacked on counter six times

These are a little richer than typical chocolate chip cookies. The addition of cream cheese along with brown sugar, yolks, and a generous amount of vanilla give these a wonderful, slightly butterscotch-y chew. You could up the ante and add a cup of butterscotch chips as well—Guittard makes wonderful ones.

I like nuts in these to foil the sweetness along with dark chocolate chips, and one reader made them with pecans for a “butter pecan” flavored cookie, which would also be phenomenal sandwiched with vanilla ice cream. I also love the idea of macadamia nuts. So many directions you can take!

I usually use Guittard Super Cookie Chips. They’re larger than classic chocolate chips, and save me from cutting chocolate off of a larger block to get the size chip I like.

RECIPE

Yields about 20 medium-size cookies, depending on size

• 300g / rounded 2 1/4 C gluten-free flour

• 1 tsp baking soda

• 3/4 tsp kosher salt

• 85g / 3oz soft cream cheese, room temperature

• 170g / 3/4 C unsalted butter, room temperature

• 2 Tbs milk, any kind

• 3 large egg yolks

• 1 Tbs vanilla extract

• 190g / 1 C brown sugar

• 283g / 10 oz / 1 bag (about 2C) chocolate chips

• 200g (about 2C) walnuts, macadamia, or pecans, chopped (optional)
Optional flake sea salt for topping

• flake salt (optional)

Preheat oven to 350°f. Prepare a cookie sheet with parchment paper or a silicone liner.

Mix together the flour, baking soda, and salt and set aside.

In another bowl, stand mixer, or handheld mixer, mix the cream cheese and butter on on medium speed just to combine. Add the milk, yolks and vanilla and mix thoroughly, scraping down the sides and continuing to mix on medium until everything is incorporated. Add the brown sugar and mix again, just until smooth. Add flour mixture and mix to combine. Mix in the chocolate chips and walnuts if using (or your choice of nut). Chill the dough until firm, about 30 minutes; it will chill faster if you push the dough up around the sides of the bowl.

Scoop and place on baking sheet. I used a smaller scoop for these, about 1/2 to 1 ounce each. Gently press to partially flatten. Top with salt if using.

Bake 6 minutes. Whack the cookies sheet on the counter 3 times at the six-minute mark, and 3 times when they come out. Ovens vary greatly, so watch at the 9 minute mark. Make sure to rotate. These will still be soft in the center when they come out of the oven, but will firm up a bit when cool.

These CCC keep for up to a week in an airtight container at room temperature, and two weeks longer if refrigerated. They ship well.