Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, the best chewy chocolate chip cookies. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. 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 best chewy chocolate chip cookies is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. The best chewy chocolate chip cookies is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook the best chewy chocolate chip cookies using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make The best chewy chocolate chip cookies:
- Get 1/2 cup (100 g) granulated sugar
- Prepare 3/4 cup (165 g) brown sugar, packed
- Prepare 1 teaspoon salt
- Make ready 1/2 cup (115 g) unsalted butter, melted
- Make ready 1 egg
- Prepare 1 teaspoon vanilla extract
- Make ready 1 1/4 cups (155 g) all-purpose flour
- Prepare 1/2 teaspoon baking soda
- Get 4 oz (110 g) milk or semi-sweet chocolate chunks
- Get 4 oz (110 g) dark chocolate chunk, or your preference
Sift the flour, salt, baking powder and baking soda into a large bowl. Chewy center; crispy, caramelized edges, not too fat, not too thin, the BEST Chewy Chocolate Chip Cookies! Below I share my secrets, tips and hacks for achieving the perfect chocolate chip cookie at altitude or sea level!! They are, after-all, THE quintessential, iconic American cookie!
Steps 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.
Tips for the Best Chewy Chocolate Chip Cookies. The soft and chewy chocolate chip cookies are slightly larger than you may be used to baking. Some are crispy, some gooey, and some fluffy. These chocolate chip cookies are thick, dense, and so soft! It's my FAVORITE chocolate chip cookie texture that gets even better the next day, making these THE PERFECT chocolate chip cookies for mailing to family and friends.
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