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!


MacaRONS vs. MacaROONS


Let’s get this straight…MacaRONS are NOT. I REPEAT NOT. The same as MacaROONS.

1. MACARONS are the beautiful French cookies that have a hard shell on the outside, and a chewy almond center. They also sandwich a layer of buttercream or ganache, which helps give the shell a richer flavour.

2. MACAROONS are just normal COCONUT cookies.


So now that we’ve got that cleared up, here’s my macaron story.


I can’t believe this actually happened, but my dream FINALLY came true….my macarons came out of the oven looking NORMAL. This is my third attempt at making these little devils. There is so much technique that goes into making them, and I haven’t felt such a rush of accomplishment for a very long time.

So here are a couple photos of my previous disasters with making macarons. I KID YOU NOT…this is the hardest dessert to ever make because every little measurement and combining technique counts!

Batch #1:…I don’t even know what this is. The macaron had skirts instead of feet, and the top was so thin that it was just flaky…I ended up making green tea dough balls with the rest of the batter.


Batch #2: My macarons rose up this time at least. However, the tops of the macarons looked bubbly, almost as if I fried them. The skirts were huge and didn’t look as elegant as I wanted them to be. They actually look kind of like egg balls that you can’t get form the night market.

IMG_0334 IMG_0369


IMG_3605The feet came up just a little too skirt like, but the texture of the cookie was BEAUTIFUL! I’m so obsessed with making them now that I made a Nutella batch the next day. This time, the feet rose up perfectly.



It’s not the ingredients that make a macaron hard to make, it’s the technique of combining those ingredients in the right way. For most meringue recipes, they usually stress the fact that you always have to incorporate air with big strokes when mixing ingredients to the meringue. That’s what I did in the first 2 tries, which is why they NEVER ROSE PROPERLY.

What you’re SUPPOSED to do when making these little cookies is to COMPRESS the meringue. I’m so glad that everything finally worked out, now I have macarons to eat everyday :’D

I’ll be revealing the recipe tomorrow, so make sure you check back! Meanwhile take a look at my other new post: From Hobby to “Part-time Job” to see where RhythmNoms is at and what upcoming events there are for AIESEC SFU 🙂