The Best Chewy Chocolate Chip Cookies
Ingredients
Cookie Dough
granulated sugar
100 g
brown sugar, packed
150 g
salt
5 g
unsalted butter, melted (melted)
115 g
large egg
1 piece
vanilla extract
5 ml
all-purpose flour
156 g
baking soda
3 g
milk or semi-sweet chocolate chunks
113 g
dark chocolate chunks
113 g
Instructions
Mix wet ingredients
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
Add egg and vanilla
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.
Add dry ingredients
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.
Add chocolate and chill
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.
Preheat oven
Preheat oven to 180°C. Line a baking sheet with parchment paper.
Scoop dough
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.
Bake cookies
Bake for 12-15 minutes, until the edges have started to barely brown.
Cool cookies
Cool completely before serving.
Storage
Store in airtight container. Dough can be frozen for up to 2 months.
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