The Chewiest Cookie EVER.


There are millions and millions of chocolate chip cookies out there. You can find some for crunchy, some for hard, some for milk chocolate chunks, some for white chocolate chips…

I like my cookies CHEWY. It just feels like there’s more to the cookie than just a crunchy bite. Maybe it’s just because I have sensitive teeth, or that I hate getting crumbs everywhere, but oh boy, if there’s a chewy cookie, it’s MINE.

You can use this cookie mix as the basis of any cookie recipe, just add whatever nut or chocolate you’d like in it, and it still has the same chewy goodness!


I adapted the ingredients from a White Chocolate Macadamia Nut recipe online. The change I made was the amount of time you bake it for, and when you rotate the pan while it’s baking (which is really important if you want your cookies chewy!)

So here’s my not-so-secret recipe. Enjoy! 😀

P.S. I just started a new Facebook page for RhythmNoms. Check it out, it’s at 500 likes already, woohoo! Thanks so much for your support 🙂 

Ingredients (Makes 4 Dozen Cookies):

1 Cup softened butter

¾ Cup light brown sugar (You can use normal brown sugar too, your cookies will just look darker)

½ Cup white sugar

2 Eggs

1 Tsp vanilla

2 ½ Cups all-purpose flour

1 Tsp baking soda

½ Tsp salt

OPTIONAL: Add anything you want for texture (chocolate chips, nuts, etc.). 1 cup of dry ingredients usually works, but I like my cookies with LOTS of chips and nuts 😉


1. Preheat the oven to 350 F

2. In a large bowl, cream together brown sugar, white sugar, and butter with an electric mixer

3. Beat in eggs 1 at a time and stir in the vanilla

4. Sift together the flour, baking soda, and salt on a separate sheet of parchment paper

5. Mix in the flour mixture into the creamed mixture 1 cup at a time

6. Using a rubber spatula (or your hand if you like to get messy), fold in the extra ingredients of your choice

7. Drop onto cookie sheet at least 1 inch apart. I used an ice cream scooper to make the shape of my cookies consistent and round


*IMPORTANT STEP* 8. Bake the cookies for 6 minutes. Rotate the pan. Bake for another 7 minutes or until lightly brown on the edges

*Of course, every oven varies in strength and temperature. This is just what works with my oven, so experiment with how your cookies turn out in your own oven!