Chewy Rippled Chocolate Chip Cookies

Posted on by The Wild Gems

What You Need:

2 1/4 cup all purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

3/4 cup of light brown sugar (firmly packed)

3/4 cup of granulated sugar

1 cup unsalted softened butter (2 sticks)

1 teaspoon vanilla extract

2 eggs

1 10oz bag of mini chocolate chips

Steps:

1. Blend together both sugars and softened butter. Add eggs and vanilla extract. Set aside.

2. In a separate bowl whisk together the flour, salt, and baking soda.

3. Combine the wet and dry ingredients together and add bag of mini chocolate chips.

4. Scoop tablespoon size of cookie dough onto cookie pan.

5. Bake at 375 for 8 to 10 minutes. (Oven time may vary. 8 minutes worked for mine.)

TO GET THE RIPPLES

Take the cookies out 2 to 3 minutes before they are fulling done baking. With both hands (with oven mitts on) beat the pan against the counter a few times. Don’t be too gentle, have fun with it. You will see with your eyes the ripples begin to form. Place back in oven to finish baking.

Set on cooling rack when complete.

Notes: cookie dough can be stored in fridge for 2 to 4 days. If you choose to freeze the dough I would recommend no longer than 2 to 3 months.

This cookie dough is so good!
I used a measuring tablespoon and a spoon to place the dough on the sheet.
Enjoy!
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Published by The Wild Gems

We are all like precious stones. We all come in different shapes and sizes. It is when we are cut and polished that we begin to live a more radiant life.
The Wild Gems hopes to inspire you to live life to the fullest and to enjoy every moment!

14 thoughts on “Chewy Rippled Chocolate Chip Cookies”

  1. The ingredients list baking soda but the instructions list baking powder. Which one is supposed to be in the recipe?

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  2. I tried this recipe but substituted the butter for coconut oil. The first batch turned out beautifully; not quite the same ripple as the pictures, but still good. Each batch after that lost the effect. I think the coconut oil must’ve started to cool and solidify so the dough couldn’t spread when baking. I know it’s not in this recipe, but do you have any advice for baking with coconut oil?

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    1. I think you’re right. I think that’s exactly what happened. The coconut oil cooled. That has happened to me before with just regular butter. I’m so sorry :(. I don’t have any tips though when it comes to using coconut oil. Maybe try diving your batches and then add the coconut oil right before you put it in the oven. I hope that helps!

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  4. Hey! Quick question, how many cookies does this recipe yield? And can you divide the recipe in two to make a smaller batch without any complications?

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    1. Good afternoon 🙂 I haven’t made this recipe in a while but for sure 24 to 50 depending on the size you make them. And I have made a batch and froze the froze the dough and had no complications. Please let me know how that works for you!

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  5. Hey there! I love this recipe. I keep having an issue with the oven temp and baking time. I end up having to leave them in for almost 20 minutes and sometimes the centers are still raw. I’m not sure what I’m doing wrong 😭

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    1. I don’t think you’re doing anything wrong if they are still coming out good!! 🙂 my oven cooks faster than normal, why that is I’m unsure. How big are you making you the cookies? If the cookies are made too big that could have to do it especially if the middle is still raw. I usually use a measuring spoon that is one tablespoon to scoop out a generous amount then roll it in my hands and place on the cookie sheet. I hope that helps!

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  6. this might be dumb question, but when you say “blend”, are you just implying to combine the ingredients or blend in a blender?

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    1. lol you’re good! You blend them with a mixer. Thats what I use. It’s a small hand held one too, nothing fancy.

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