When it comes to cookies, you either stand on the crunchy or chewy sidelines!! Personally, I’m a chewy girl all the way. So much, where I almost like my cookies undercooked so they bend when I pick them up.
To me, there is nothing worse than having a cookie craving then ended up with hard cookies. There are so many recipes out there, I have tested and tried more than I can count, and have to say my testing days are over.
These three cookie recipes are all I need. A classic chocolate chip, chewy gluten, and dairy-free peanut butter and a melt in your mouth ginger snap that goes so well with tea or the holiday season.
Classic Chocolate Chip
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, barely melted but not too hot (see photo above)
- ¾ cup light brown sugar, packed
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
- Mix together flour, baking soda, and salt.
- Beat in melted butter, sugar, eggs, apple cider vinegar, and vanilla
- Fold in chocolate chips
- Cover and refrigerate the dough for 30 minutes
- Roll dough into balls, tear in half, then smush together with the lumpy side out
- Place balls on parchment paper spread out as cookies will spread.
- Bake 8-10 minutes at 350, rotating halfway through.
- Take cookies out to cool. They should look slightly undercooked as they will continue to bake on the baking sheet. Remove once hardened and cooled completely.
Perfectly Peanut Butter
- 2 cups creamy peanut butter
- 1 1/2 cups white sugar
- 1/2 cup brown sugar ( i prefer light)
- 2 large eggs
- 2 teaspoons of baking soda
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- Sea salt to sprinkle
- Mix all ingredients in a mixing bowl.
- Roll into balls and press with a fork.
- I like to sprinkle to tops with coarse sea salt as I love the sweet and salty taste. You can omit this step if you prefer.
- Bake at 350 for 8-10 minutes on parchment paper on a cookie tray. Rotate half way through.
- Remove when they look undercooked and let sit. They will continue to cook and harden on the try in the next 5-10 minutes.
- This recipe makes 36 cookies so you can alter the time on your second batch depending on how chewy or crispy you enjoy them.
Gooey Ginger Snaps
- 2 tsp ginger
- 1 egg
- 1/2 cup molasses
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 1/4 cup flour
- 1/2 tsp salt
- 1 cup white sugar ( plus roughly 1/4 cup for dipping balls)
- 1 tbsp orange juice
- 3/4 cup butter, softened
- Sift together dry ingredients in a bowl.
- Cream butter with 1 cup white sugar in a mixing bowl.
- Add egg and beat until fluffy
- Add OJ, molasses and continue to mix
- Refrigerate for 2-3 hours covered.
- Roll into 2 tablespoon balls and dip in white sugar. Flaten with fork or spoon to the thickness of an oreo.
- Bake at 350 for 8-10 minutes on parchment paper on a cookie tray.
- Make sure to completely cool before serving or removing. Again I like them to come out looking slightly undercooked as they continue to cook on the tray.
Enjoy
XO
B