Chewy Chocolate Chip Cookies. The Best Chewy Chocolate Chip Cookies. 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. 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.
Most of the cookies on my website call for creaming softened butter with the sugars.
Chewy oatmeal cookies packed with walnuts and chocolate chips are easy to make, and your family will love the combination of flavors.
You can cook Chewy Chocolate Chip Cookies using 10 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chewy Chocolate Chip Cookies
- You need 1 Cup of Flour.
- It's 1/2 Teaspoon of Salt.
- Prepare 1/2 Teaspoon of Baking Powder.
- Prepare 113 Grams of Butter , unsalted , softened , at room temperature.
- Prepare 1/2 Cup of Sugar.
- Prepare 1/3 Cup of brown sugar Light.
- It's 1 Teaspoon of Vanilla Essence.
- Prepare 1 of Egg.
- Prepare 60 Grams of Dark Chocolate , roughly chopped into chunks.
- You need 60 Grams of Chocolate White , roughly chopped into chunks.
A good basic cookie, a little heavy on the salt. If your cookies come out flat it is most likely due to over mixing. Chocolate chip cookies are considered by some to be one of the best types of cookies around. If you're looking for a chewy cookie rather than a crunchy one, you will love the cookies made following.
Chewy Chocolate Chip Cookies instructions
- Preheat oven to 190 degrees C. Line baking sheets with parchment paper or silpat.
- In a medium size bowl, whisk together the flour, salt and baking powder.
- Using either a stand mixer or a hand held mixer, on a medium speed, beat the butter for about a minute till the butter is soft and smooth.
- Add the sugars (brown and white) to the butter and beat for about 2 minutes on medium speed until the sugars are well blended.
- Beat in the vanilla extract (beat for about 4 to 5 seconds after adding the vanilla).
- Add in the egg and beat on medium speed for about a minute till the egg has been incorporated into the mixture.
- Add the flour mixture (from step 1) in 3 batches into the mixture with the mixer on low speed. Fold in the chunks of dark and white chocolate into the mixture.
- Spoon rounded tablespoons of the dough onto the baking sheet. I recommend using ice cream scoops for this so that you get even sized cookies. Be sure to leave about 2 inches of space between spoonfuls, allowing the cookie room to spread.
- Pop the sheets into the oven and bake for about 10 to 12mts. Pull the baking sheet from the oven and let the cookie rest on the sheets for about a minute or so. The cookie would be may be slightly soft in the middle but that's okay. Using a wide spatula carefully transfer them to cooling racks..
These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better. This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle "morsel" bag. Extra chewiness is attained by substituting bread flour. A Massachusetts woman named Ruth Wakefield owned the popular Toll House Inn However, she did receive free chocolate for life. This recipe for chewy chocolate chip cookies may not be Ruth Wakefield's original, but it does have.