Chewy, gooey cookie recipe. Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. The perfect balance between sweet and buttery, this chewy sugar cookie recipe is a classic. Beat in the vanilla, egg, and egg yolk until light and creamy. 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.
Lastly, use an ice cream scooper to get even-sized cookies every time.
I like to use a spring-release cookie scoop.
You can cook Chewy, gooey cookie recipe using 8 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Chewy, gooey cookie recipe
- It's 1/2 cup of caster sugar.
- Prepare 3/4 cup of brown sugar.
- Prepare 1/2 cup of melted butter.
- You need 1 of egg.
- It's 1 1/4 cups of flour.
- Prepare 1/4 tsp of salt.
- You need 1/2 tsp of vanilla extract.
- Prepare 220 g of chocolate.
Slide the parchment paper (with the cookies) onto wire racks. I have had so many requests for this recipe so I thought I'd better share. These cookies bake up fat and chewy with just the right amount of crisp! The quick oats give these cookies their incredible texture.
Chewy, gooey cookie recipe instructions
- Mix together sugars and butter.
- Whisk the egg is a separate bowl and add it in slowly.
- Add salt and vanilla.
- Add flour and chocolate.
- Let sit in the fridge for 1 hour.
- Divide into balls and put them onto a baking tray and squash them down.
- Cool for 10-15 minutes depending on how gooey you like the cookies.
And you would never guess there were oats anywhere in these cookies. I make these every Sunday night- a family tradition. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well.