Chewy Candy Chip Cookies

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My sister’s friend asked her to ask me how to replicate a chocolate cookie they’d had in Shanghai and described as the best chocolate chip cookie ever. Which is hilarious from several aspects. First, who equates Shanghai with amazing chocolate chip cookies? Ramen, yes. Chocolate chip cookies? Not really. And second, the idea of trying to replicate a cookie I’d never tasted is a bit absurd. But this made me like the challenge even more.

This incredible cookie was supposedly chewy, but not cakey, and a bit caramelized on the outside. Not much to go on, but it was a start. I knew I’d read an article that meticulously analyzed the effects of modifying each ingredient in a chocolate chip cookie, but I couldn’t find it. (I have since found it, and you can read it here.)

Instead, I had to settle for a recipe search. Starting with “chewy chocolate chip cookie”, I found The Mod Magpie’s Thick n’ Chewy Chocolate Chip Cookie recipe. It looked good and got good reviews. I figured I’d try it, and if they didn’t come out like what I imagined this cookie to be like, I’d move on to the next recipe. There are worse experiments to have to run.

I think I may have hit the lottery on the first try with this one. Although neither C nor A has made these cookies themselves to confirm their similarity to the magic Chinese chocolate chip cookie, they matched my imagined version of it exactly. Well, maybe not exactly because I didn’t use chocolate chips.  I used chopped miniature Reeses Peanut Butter Cups…

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and Cadbury Honey Crunch chocolate bar (a chocolate bar mixed with crystalized honey chips).

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But regardless, these may be my new favorite cookies period. They are chewy, but not floury. Crispy and caramely on the outside and soft on the inside.

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Chewy Candy (or Chocolate) Chip Cookies

  • 2¼ cups of all purpose flour
  • 1 tsp baking soda
  • ½ cup of butter
  • 1 tsp salt (if using unsalted butter)
  • 1 cup of packed brown sugar
  • ½ cup of granulated sugar
  • 1½ tsp vanilla
  • 2 eggs
  • 2 cups of chopped chocolate candy or semi-sweet chocolate chips
  • Coarse sea salt (optional)
  1. Preheat the oven to 350 degrees
  2. Line your cookie trays with parchment paper.
  3. Cream together butter and sugar until it’s light and fluffy. Approx 3 -5 minutes in a stand mixer.
  4. While that’s going, chop the candy if necessary. Toss them in a tsp of flour.
  5. Add in the eggs and vanilla, mixing thoroughly.
  6. Mix in in the flour, baking soda and salt.
  7. When that is done, fold in the two cups of chocolate chips (or candy) by hand
  8. Drop by small cookie scoop or rounded teaspoonful onto the baking sheets.
  9. Sprinkle tops with a few flakes of coarse sea salt if desired. Press in lightly
  10. Bake at 350 for 10-12 minutes, until golden brown and slightly underdone.
  11. Cool on the sheets completely.
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