Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, the best chewy chocolate chip cookies. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The best chewy chocolate chip cookies is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. The best chewy chocolate chip cookies is something that I have loved my whole life.
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor.
To get started with this particular recipe, we have to first prepare a few components. You can have the best chewy chocolate chip cookies using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make The best chewy chocolate chip cookies:
- Take 1/2 cup (100 g) granulated sugar
- Get 3/4 cup (165 g) brown sugar, packed
- Get 1 teaspoon salt
- Make ready 1/2 cup (115 g) unsalted butter, melted
- Prepare 1 egg
- Get 1 teaspoon vanilla extract
- Prepare 1 1/4 cups (155 g) all-purpose flour
- Get 1/2 teaspoon baking soda
- Get 4 oz (110 g) milk or semi-sweet chocolate chunks
- Take 4 oz (110 g) dark chocolate chunk, or your preference
These cookies are crisp on edges, soft, chewy center, and gooey melted chocolate chips. Love these cookies, by far my favorite recipe- I like to add chocolate wafers and shards, as well as incorporate the 'pan-banging' method by Sarah Kieffer to really enhance the crispy ridges! 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!
Instructions to make The best chewy chocolate chip cookies:
- 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.
These are everything a chocolate chip cookie should be. These soft and chewy chocolate chip cookies are the most popular recipe on my website! Melted butter and an extra egg yolk guarantee a chewy texture. Use melted butter in this chocolate chip cookie recipe. For a more intense toffee-like flavor and deeper color, chill the dough overnight.
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