Recipe: Delicious PoohTheDude's Chewy Chocolate Chip Cookies

PoohTheDude's Chewy Chocolate Chip Cookies. Say goodbye to dry, cakey pumpkin cookies. These super soft and chewy pumpkin chocolate chip cookies are loaded with chocolate chips and are perfectly spiced AKA the best fall cookie you'll ever have. The best pumpkin cookie you'll ever have. I think we can all agree that pumpkin chocolate chip cookies are pretty much the quintessential fall cookie. This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle "morsel" bag.

Chewy Pumpkin Chocolate Chip Cookies (V/GF) GF VG V DF. Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. You can cook PoohTheDude's Chewy Chocolate Chip Cookies using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of PoohTheDude's Chewy Chocolate Chip Cookies

1. Prepare 2 1/4 cups of all-purpose flour.
2. You need 1 tsp of baking soda.
3. It's 1 tsp of salt.
4. You need 1 cup of butter, softened.
5. Prepare 3/4 cup of granulated sugar.
6. Prepare 3/4 cup of packed brown sugar.
7. It's 1 tsp of vanilla extract.
8. It's 2 of eggs.
9. Prepare 2 cups of (12 oz)bag of semi-sweet chocolate chips.

Chewy Chocolate Chip Cookies by Gem. In my never ending quest to find the best chocolate chip cookie recipe, I tried a recipe for Chewy Chocolate Chip Cookies. I favor chewy over crispy (although there are some crispy types I REALLY love), so I was excited to give this. There are a few secrets to the best classic, chewy chocolate chip cookies.

PoohTheDude's Chewy Chocolate Chip Cookies step by step

1. Preheat oven to 375°F..
2. Combine flour, baking soda and salt in small bowl..
3. In separate large bowl, beat butter, granulated sugar, brown sugar and vanilla extract..
4. Add eggs, one at a time, beating well after each addition; gradually beat in flour mixture..
5. Stir in chocolate chips..
6. Drop by rounded tablespoon onto ungreased baking sheets..
7. Bake for 9 to 11 minutes or until golden brown. I let them sit on the baking sheet for the 11 minutes I'm baking my next set of cookies..
8. Get some nice milk and eat em up..

Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. These cookies are my go-to chocolate chip cookies. Definitely the right balance between chewy and crispy.