I feel like I’ve mastered the chewy, bakery-style cookie.
You know the kind…they have just enough toothsome bite, but they aren’t at all crunchy. Yep, these are those!
But before we talk more about these delicious delights, can we talk about trampoline dodgeball? Yes, that’s a thing, and yes, I am on a trampoline dodgeball *team*, lol. And, it’s exactly what it sounds like…dodgeball played on a humongous trampoline!
Actually, I’ve been playing for a few seasons, but I never brought it up before because I am completely and utterly horrible…just dreadful at it! I can’t throw worth a damn, and until last night, I couldn’t catch, either! But! I finally contributed! I actually caught like 5 balls! I was on fire!
Okay, now that I got my bragging out of the way, let’s talk chewy cookie goodness.
So, what’s the secret to ultra chewy, bakery-style cookies?
- A bit of cornstarch
- An extra egg yolk
- Half butter, half shortening
- Underbaking the cookies, slightly
Those are my 4 tips that make the best chewy cookies! These have lots of chopped, roasted and salted nuts in them, and white chocolate. They’re salty, and sweet, and totally tasty. Mikey said they taste exactly like Costco’s white chocolate macadamia nut cookies, which he assured me is a good thing!
However, you can feel free to switch up the mix-ins to make your favorite type of chewy cookie!
Yield: 20ish cookies
- 2 and 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 and 1/2 cups granulated sugar
- 8 tbsp (1 stick) unsalted butter, at room temperature
- 6 tbsp vegetable shortening
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tsp pure vanilla extract
- ~1 cup mixed roasted and salted chopped nuts
- ~1 cup white chocolate chips or chunks
- In a small bowl, combine the flour, cornstarch, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, shortening, and sugar at medium-high speed for 3 minutes. Add in the egg and egg yolk, and the vanilla and beat for 3 more minutes until fluffy. Add in the flour mixture and the chocolate and nuts, and beat on low until combined.
- Using a large (3 tablespoon-sized) cookie scoop, scoop the dough onto silicone baking mat (or parchment paper)-lined baking sheets an inch or two apart. Place the tray in the freezer.
- Preheat your oven to 375 degrees. When the oven has finished preheating, take the dough out of the freezer and bake for 12 minutes. It should look a little underdone when you take it out.
- Allow to cool for 10 minutes on the baking sheets before moving to a wire baking rack to cool completely.