Quarantinechef: Chocolate chip chewies

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If you follow me on Instagram (why don’t you follow me on Instagram? @sarawrites), you’ve seen my efforts to stay well-fed during quarantine. Today’s recipe: my grandma’s famous, delicious, entirely binge-worthy chocolate chip chewies.

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The best part about this recipe: it’s a bar cookie, which means you don’t have to drop 60+ cookies onto sheets, bake the sheets 1-2 at a time, and wait forever. Mix it up, bake for ~18min, and you’re good to go.

The other best part about this recipe: it’s so addictive that you would swear there’s cocaine or something in it. My gram had some tricks up her sleeve, but I don’t think cocaine was one of them.

INGREDIENTS:

- 1 c white sugar
- 1 c brown sugar
- 2/3 c butter, softened
- 3 eggs
- 1 tsp vanilla
- 1.5 tsp salt
- 1 tsp baking powder
- 2 c flour (I use gluten free)
- 1 12oz package chocolate chips (I use Ghirardelli)

INSTRUCTIONS:

Step 0: preheat oven to 375

Step 1: cream together 1 c white sugar, 1 c brown sugar, and 2/3 c butter. I use a hand mixer for this, then use a spoon to make sure I’ve creamed all the little bits of brown sugar.

Step 2: add 3 eggs, 1 tsp vanilla, and 1.5 tsp salt. Mix to combine.

Step 3: Add 1 tsp baking powder and 2c flour. I usually add my flour in 1/2c increments to make it easier to mix in.

Step 4: fold in chocolate chips

Step 5: grease a baking sheet (I use butter but you can use nonstick spray) and spread the batter evenly across the sheet.

Step 6: bake for 15-20min at 375 (I almost always bake approx 18mins, until the top is brown but not burned)

Step 7: let cool for a few minutes, then cut and enjoy!

PRODUCTION NOTES:

  • Leave a comment after you realize that you can’t stop yourself from eating an entire row just to ‘even out the pan’

  • These freeze super well - let cool, cut into whatever size you want, and bag them up. This enables you to have a cookie any time without the compulsion to ‘even out the pan’ and eat the whole gd batch in one go

  • In Colorado, this expands a bit at altitude. Use a slightly bigger cookie sheet or put a sheet/foil under it to prevent it from dripping over the edge. I haven’t bothered to adjust the recipe for altitude - the taste is still perfect

  • Gluten free flour is basically indistinguishable from regular flour in this recipe. I use the Cup 4 Cup flour (French Laundry’s gf flour) and don’t have to tweak anything else