The Best Chewy Chocolate Chip Cookies
by Alvin Zhou • featured in Cookies Anyone Can Make
Inspired by buzzfeed.com
Ingredients
for 12 cookies
-
½ cup granulated sugar (100 g) -
¾ cup brown sugar, packed (165 g) -
1 teaspoon salt -
½ cup unsalted butter, melted (115 g) - 1 egg
-
1 teaspoon vanilla extract -
1 ¼ cups all-purpose flour (155 g) -
½ teaspoon baking soda -
4 oz milk or semi-sweet chocolate chunks (110 g) -
4 oz dark chocolate chunk, or your preference (110 g)
Advertisement
Preparation
- 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.
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
-
valllll
I love this recipe so much!! I am NEVER using chocolate chips ever again! These cookies are decadent, chewy, and oh so delicious! I used light brown sugar and salted butter. I highly recommend this recipe to any chocolate chip cookie lover!
2018-06-16T14:03:43Z Helpful (438) -
omgronnie
if the cookies get hard, store them in and airtight bag or container with a slice of bread and they will become soft again soon
2018-06-14T17:10:07Z Helpful (404) -
Kira Edwards
I bake them for 5 minutes less to avoid over cooking as they’re cooling. This ensures they will still be soft after even a week of storage (if they last that long).
2018-06-16T15:27:04Z Helpful (283) -
kirstenkim
Be sure to get the right kind of chocolate! Not chocolate chips. Get the chunks! Trust me, it makes a difference.
2018-06-13T22:15:06Z Helpful (224)
Related recipes
Carrot Cake Cookies
Brown Butter Snickerdoodles Submitted by Lynne Howard
How to Make the Best Sugar Cookies
Matcha Green Tea Swiss Roll
Stuffed Chocolate Chip Cookies
Gingerbread Houses
Advertisement
Advertisement