Chewy Chocolate chip cookies
Rich, chocolatey, moist, and tender cookies.
Equipment
- Flat baking trays
- Parchment paper
- 1 Large Mixing Bowl
- 1 Rubber spatula
- Electric blender or Stand mixer (optional)
- Icecream scoop
Ingredients
- 1/2 Cup Sugar
- 3/4 Cup Dark brown sugar
- 1/2 Cup or 113gms melted butter ( if using unsalted add 1 Tsp salt)
- 1 Egg (room temperature)
- 1 Tsp Vanilla essence
- 11/4 Cup All purpose flour
- 1/2 Tsp Baking soda
- 4 oz or 110gm Milk chocolate chunks or chips
- 4 oz or 110gm Dark chocolate chunks or chips
Instructions
- Preheat oven to 350ºF/180ºC. Line flat baking trays with parchment paper. Set aside. Gather all the ingredients.
- Whisk together sugars and melted and cooled butter till no lumps.( Easier if using electric blender)
- Whisk in egg and vanilla and salt.
- Shift in the flour and soda. Fold in gently, do not overmix else it will cause cakier cookies.
- Fold in the chocolate chips or chunks and refrigerate it for minimum 30mins or overnight.
- The longer the dough rests the better the flavor and lesser spread. You can also scoop them out immediately and freeze them. I kept mine refrigerated for a day and scooped them onto the trays and flash freeze them in the freezer till stiff before baking them.
- Bake at 180c or 350f for 12-15mins or till edges gets slightly browned. Mine took 15 mins. I had to bake them in three four batches as my oven can only fit a small tray at a time.
Video
Notes
Don’t use chips preferably, instead, opt for a mix of milk or semisweet and dark chocolate chunks. Let the dough rest overnight or longer for a more deeper flavor. Lastly, use an ice cream scooper to get even-sized cookies every time.