CHEWY CHOCOLATE CHIP COOKIES
Pinned over three million instances, these tremendous tender and chewy chocolate chip cookies are the maximum famous cookie recipe on my internet site. Melted butter, extra brown sugar than white sugar, and a further egg yolk assure the chewiest chocolate chip cookie texture. large chocolate chunks promise chocolate in every unmarried bite. The flavor and texture of those cookies is unprecedented with the aid of every other recipe. No mixer required!
I tested nowadays’s cookie recipe again and again once more to make sure they’re genuinely ideal earlier than sharing the recipe. I nonetheless have a massive area in my coronary heart (and tastebuds) for my gentle Chocolate Chip Cookies. They’re one of the most famous recipes on my internet site! nowadays’s recipe is comparable, but I accelerated the chewy issue.
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| CHEWY CHOCOLATE CHIP COOKIES |
Use extra Brown Sugar
Use a combination of brown sugar and white granulated sugar to your chocolate chip cookies. I decide upon greater brown sugar than white granulated sugar due to the fact the moisture in brown sugar guarantees an additional tender and chewy baked cookie. White granulated sugar is still vital although. It’s dry and enables the cookies spread. a bit bit of unfold is a great aspect.
Secrets and techniques to Thick, smooth, & Chewy Chocolate Chip Cookies
- Underbaked cookies are the secret to softness.
- Using cornstarch inside the dough is every other secret to softness, in addition to the name of the game to thickness.
- The use of more brown sugar than white sugar results in a moister, softer cookie.
- Adding an additional egg yolk increases chewiness.
- Rolling the cookie dough balls to be taller than wider will increase thickness.
- Using melted butter (and barely greater flour) increases chewiness.
- Chilling the dough effects in a thicker cookie.
INGREDIENTS:
- 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 (225g) semi-sweet chocolate chips or chocolate chunks
INSTRUCTIONS:
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line two large baking sheets 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 stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
- Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
