Amateur home baker here! Usually one labeled as “chewy” will have a higher fat content and more butter. A kind of good comparison ratio is around 2 sticks/16 tablespoons/250g of butter to 2 eggs (or maybe 1 egg and 1 egg yolk) for something that’s fairly high-fat and chewy. Also browning the butter is goooood.
If you’re genuinely curious, check out King Arthur Baking’s website for a chewy, or browned butter, chocolate chip cookie recipe. Yes, the flour company. They have excellent recipes.
The cookie with extra butter is rich and delicious.
I agree. I always prefer the “too much butter” cookies.
You can tell it’s delicious just by looking at it, it looks slightly flattened and melty. That’s what the best cookies always look like.
I never had chocolate chip cookies, but there are dedicated recipes for chocolate butter cookies
Amateur home baker here! Usually one labeled as “chewy” will have a higher fat content and more butter. A kind of good comparison ratio is around 2 sticks/16 tablespoons/250g of butter to 2 eggs (or maybe 1 egg and 1 egg yolk) for something that’s fairly high-fat and chewy. Also browning the butter is goooood. If you’re genuinely curious, check out King Arthur Baking’s website for a chewy, or browned butter, chocolate chip cookie recipe. Yes, the flour company. They have excellent recipes.
Wait, you’ve never had a chocolate chip cookie?