Recipe: Delicious The best chewy chocolate chip cookies
The best chewy chocolate chip cookies. It's not the only chocolate chip cookie recipe I'll use, but when you want a "big, fat, chewy cookie," this is awesome. For the cookies to stay chewy, they need to be left on the cookie sheet until cool. (Except, of course, for the few you just can't resist eating right out of the oven.) Super soft, chewy, and studded with chocolate! These chocolate chip cookies are extra soft, thick, and chewy.
It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they're out-of-this-world delicious! These are everything a chocolate chip cookie should be. You can cook The best chewy chocolate chip cookies using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of The best chewy chocolate chip cookies
- Prepare 1/2 cup (100 g) of granulated sugar.
- You need 3/4 cup (165 g) of brown sugar, packed.
- Prepare 1 teaspoon of salt.
- Prepare 1/2 cup (115 g) of unsalted butter, melted.
- Prepare 1 of egg.
- It's 1 teaspoon of vanilla extract.
- You need 1 1/4 cups (155 g) of all-purpose flour.
- Prepare 1/2 teaspoon of baking soda.
- It's 4 oz (110 g) of milk or semi-sweet chocolate chunks.
- Prepare 4 oz (110 g) of dark chocolate chunk, or your preference.
The BEST, EASY Soft Chewy Chocolate Chip Cookies with a crispy outer edge that are a cookie dream come true. The key to making a chocolate chip cookie dough with a soft texture is to melt the butter then combine it with more brown sugar than granulated sugar. These cookies are crisp on edges, soft, chewy center, and gooey melted chocolate chips. These soft and chewy chocolate chip cookies are the most popular recipe on my website!
The best chewy chocolate chip cookies instructions
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps..
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture..
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies)..
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be..
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper..
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly..
- Bake for 12-15 minutes, or until the edges have started to barely brown..
- Cool completely before serving..
Melted butter and an extra egg yolk guarantee a chewy texture. Use melted butter in this chocolate chip cookie recipe. Most of the cookies on my website call for creaming softened butter with the sugars. The BEST chocolate chip cookie recipe! These easy chocolate chip cookies are perfectly soft and chewy and buttery, loaded up with semisweet chocolate chips, and completely irresistible.