Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, the best chewy chocolate chip cookies. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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.
The best chewy chocolate chip cookies is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. The best chewy chocolate chip cookies is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have the best chewy chocolate chip cookies using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make The best chewy chocolate chip cookies:
- Take 1/2 cup (100 g) granulated sugar
- Make ready 3/4 cup (165 g) brown sugar, packed
- Get 1 teaspoon salt
- Prepare 1/2 cup (115 g) unsalted butter, melted
- Get 1 egg
- Get 1 teaspoon vanilla extract
- Take 1 1/4 cups (155 g) all-purpose flour
- Get 1/2 teaspoon baking soda
- Make ready 4 oz (110 g) milk or semi-sweet chocolate chunks
- Make ready 4 oz (110 g) dark chocolate chunk, or your preference
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. These soft and chewy chocolate chip cookies are the most popular recipe on my website!
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.
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. These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my Description. These are THE BEST soft chocolate chip cookies!
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