Saturday, June 25, 2016

Chewy Chocolate Chip Cookies from Lisa G Cooks

Chewy Chocolate Chip Cookies - made dough May 22, 2016 from Lisa G Cooks
I had such high hopes for this cookie based on the picture of it on the original blog Lisa G Cooks. On her blog, it looked exactly like how I liked my cookies: chubby, pretty much the same shape as when the dough ball was scooped and looked super chewy and moist. That picture is why I decided to try her recipe in the first place.

Alas, mine didn’t look like hers at all. For one thing, they spread. They didn’t spread thin but they definitely didn’t stay like a round dough ball. Bummer. At 8 minutes, which is how long the recipe said to bake them for, they were spread-out raw dough. I’m not kidding. So I baked them a little longer, like a more traditional recipe and they came out like a more traditional cookie instead of a barely-baked cooked dough ball.

However, once I got past the optical expectations (which weren’t met), I was almost surprised by how much I liked the taste of this cookie. I won’t go into a bunch of rapturous descriptions but I will say, in the group of recipes I tested, this goes into the “GREAT” category. I think it was the pronounced caramelization of the brown sugar flavor that won me over. Whatever it was was delicious.

1 cup brown sugar
1/2 cup granulated sugar
3/4 cup butter
2 large eggs
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups chocolate chips
  1. In a large bowl, cream together butter and sugars. Add eggs and vanilla; beat until just incorporated.
  2. In another bowl, combine flour, baking powder and salt. Add gradually to butter-sugar mixture, mixing until just combined. Do not overmix.
  3. Add chocolate chips. Portion into golf-ball-size dough balls and cover; chill or freeze for several hours or overnight.
  4. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Evenly space dough balls on baking sheets. Bake for 8 minutes (or longer), until the edges have started to brown. Remove from oven and leave the cookies on the baking sheet to cool for 5 minutes then transfer to cooling racks to cool completely.


  1. A cookie scoop is key... Sorry they didn't work out for you :(

    1. Yes, I did use a cookie scoop as well as froze the cookie dough balls beforehand. They still tasted great even though I wasn't able to achieve the same shape and look you had :).