THE BEST CHEWY CHOCOLATE CHIP COOKIES

THE BEST CHEWY CHOCOLATE CHIP COOKIES

The BEST chocolate cookies of your life! Soft and tough and full of chocolate taste, this simple chocolate cookie recipe is life-changing. Made in a bowl without a blender, this recipe delivers soft, thick, chewable cookies every time! Truly the ultimate chocolate cookie with unsurpassed taste and texture! You love simple cookies? Make sure you try my simple no-bake cookies and almond treats – only 4 ingredients!

 

Ingredients

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2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch*
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar

1 large egg + 1 egg yolk, at room temperature

2 teaspoons pure vanilla extract

1 and 1/4 cups (225gsemi-sweet chocolate chips or chocolate chunks

Instructions

Mix flour, baking powder, cornstarch and salt in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar and granulated sugar until there are no brown sugar lumps left. Beat the egg, then whisk the egg yolk. Finally stir in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula. The dough becomes very soft but thick. Fold in the chocolate pieces. They must not stick to the dough because of the melted butter, but do your best to join them. Cover the dough and let it cool in the refrigerator for 2-3 hours or up to 3-4 days. Cooling is obligatory. I strongly recommend to cool the cookie dough overnight so that it spreads less.
Take the dough out of the refrigerator and let it soften slightly for 10 minutes at room temperature.
Preheat the oven to 163°C (325°F). Line two large baking trays with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Roll the dough into balls, about 3 tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls to stay together. Roll the cookie dough balls not wide but higher so that the cookies become thicker. See this article for more details and a photo. Place 8 dough balls on each cookie sheet. If desired, press a few more chocolate pieces on the dough balls to improve the appearance of the cookies.
Bake the cookies for 12-13 minutes. The cookies will look very soft and unbaked. They will continue baking on the cookie sheet. Allow the cookies to cool on the baking sheet for 10 minutes before placing them on a wire rack to cool completely.
Covered, the cookies remain fresh for up to 1 week at room temperature.

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