The Best Chewy Chocolate Chip Cookies

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Super soft, chewy, and studded with chocolate!

Here is what you'll need!

The Best Chewy Chocolate Chip Cookies
Servings: 12

INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)

PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, 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.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches 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, and enjoy!

MUSIC
Ballade Pop_Main
Licensed via Warner Chappell Production Music Inc.

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Комментарии

I just think it’s so cute how someone out there is making these cookies right now and so am I. We’re baking together and we don’t even know it. :)

aneetp

Just for the 1% of people who are going to see this here are the measurements and ingredients and method for it. Also I converted it into grams.

Ingredients:

½ cup granulated sugar (100g)
¾ Brown Sugar (150g)
1 tsp salt
½ cup butter (Melted) (120g)
1 egg
1 tsp vanilla extract
1¼ cup Plain Flour/All Purpose Flour (160g)
1/2 tsp Baking Soda/Bicarbonate of Soda
4 oz Dark Chocolate Chunks (110g)
4 oz Milk Chocolate Chunks (110g)

Method:

In a bowl, beat together the white sugar, brown sugar, Melted butter and salt.

Mix that and crack in 1 egg and add the vanilla extract. Mix that in as well.

Sift together the flour and Baking Soda/Bicarbonate of Soda and again, mix that in. Add the chocolate chunks and mix them in until fully incorporated.

Cover the dough with cling film/plastic wrap and let it chill for 1 hour or even better, overnight.

Scoop the cookies with an ice cream scoop and put them on a greased baking tray. Put them in the oven at 180°C/350°F for 10 - 15 minutes.

Transfer onto a wire rack and let them cool for 10 minutes.

Enjoy! ♥ ❤️💖💕💞💓

Edit: Holy cow that's a lot of likes, (ten thousand)

Edit 2: Yes I know it is in the description but the description didn't convert it into grams.

Edit 3: USE DARK BROWN SUGAR

if

If anyone isnt getting the results promised in th vid, heres some tips cuz when I did this it turned out right
1. DONT USE AN ELECTRIC MIXER it puts u at high risk of overmixing which will give u a cakey cookie. use a wisk and spatula, Its not too hard it not alot of batter.
2. Let your melted butter cool before u mix it into the batter. Not letting it cool wont let the cookie spread as much.
3. Use dark brown sugar, not light brown. More flavour and the cookie just comes out better than ligh brown. I tried it both ways.
4. Eat them as soon as possible. Theyre best when theyre warm. theyre still good cold but not as good.
5. Use an ice cream scoop like the vid. u could use ur hands but it wont be accurate. Also dont make the cookies too small. Theyll overcook in the center when the outside isnt brown yet.
6. Use some good chocolate. Trust me its worth it. The cheap stuff doesnt actually melt in the oven. Im not chocolate expert but usually if you hold it in your hands and they start melting its good chocolate. The cheap stuff will give you hard overly sweet weird tasting chunks of chocolate. It wont give the smooth velvety rich pockets of chocolate u see in the video. The cheap stuff wont affect your actuall cookie dough but it just wont give you an exact result the video shows.
If you have any more problems just leave em in replies and ill try to answer them. im no baking expert, just a 13 year old who loves cooking and baking and trying random recipes so if i cant answer your question im sorry but if anyone of you guys see a question you can answer, feel free to do me a favour. Cheers!

thelambsaucee

Tried the recipe, it’s very good especially when just out of the oven. Honestly the best chocolate chip cookie I ever tried. Crunchy outside and soft inside. I did few adjustments based on others’ reviews.
1. Yes, cool down the butter before pouring in.
2. I changed to 1/4 cup white sugar and 2/4 cup brown sugar, turns out still a tiny bit sweet and perfect with a cup of tea. May cut down a little bit more sugar next time.
3. 1/2 tsp salt, perfect
4. I chilled the dough overnight
5. Baked for 10 mins when edges are lightly browned. For sure no need of 15 mins
6. Cool down for around 5 mins and enjoy !

jordanqiao

I love how the comment sections is giving advise instructions and converting.

josephinedelacruz

I’m making these during quarantine and seeing other people’s comment, “any one baking these during quarantine?” makes me so happy :)

Soaringspinnerr

Guys HUGE advice : you HAVE to let the butter cool before adding it to your sugars and salt. Trust me, it's gonna save your cookies from turning out completely flat

rymarroum

this has been my go to recipe for years and all my friends love me for it. i personally use sunflower oil bc its a lot cheaper than butter for me and it still comes out amazing

wawagirl

I love how sometimes I try to do everything correctly and then they never coming out looking like that lol

viviannphm

for everyone confused who's confused
baking soda - s for spreads whatever you're baking
baking powder - p for puffs whatever you're baking

ZazzyRezzuBajew

Anyone else in quarantine trying to make this?

lexyramdhan

Don’t you just love the cooking/baking community? Everyone is so helpful 🤗

moonandback

When you get motivated to make chocolate chip cookies 🍪 then you remember that your mom keeps a bunch of pots in the oven 😫😂😂

jessicarobles

First time I see in the comments such supporting ways to help each other out for baking cookies 🥺 Thank you

lydianguyen

ULTIMATE TIP:
*COOL THE BUTTER AS MUCH AS POSSIBLE BEFORE ADDING IT IN.. HELPS A LOT WITH HOW THE FLOUR TURNS OUT
*BEFORE BAKING THIS, REFRIGERATE
THE DOUGH FOR ATLEAST TWO HOURS, IT MAKES A WORLD OF DIFFERENCE

HOPE YOUR COOKIE TURNS OUT SMASHIN'.. STAY SAFE

soupisfun

For those who are using grams

100 grams white sugar
90 grams brown sugar
5 grams salt
113 grams melted butter
1 egg
4.2 grams vanilla extract
150 grams all purpose flour
2 grams baking soda
1/2 cup milk chocolate
1/2 cup dark chocolate

paulknightlyong

to spare my fellow metric people the conversion-trouble:
100g sugar
165g brown sugar
1 tsp salt
125ml/ 105g melted butter
1 egg
1 tsp vanilla extract
160g flour
1/2 tsp baking soda
115g milk chocolate chunks
115g dark chocolate chunks
(note: I rounded the measurements to end with either a 0 or a 5 so there's mild inaccuracies, I have also never tested the recipe before so I can't guarantee that they'll turn out well)
edit: I've been informed that these measurements are inaccurate (but considering that cup measurements are incredibly inaccurate anyways it shouldn't really make a difference). Proceed at your own risk.

pinkrainmoon

I tried these out yesterday and these were the best cookies I ever made. I’m only 11 so I needed something simple and this worked. My family said this is the best thing I ever made and said they tasted like store bought ones. And they were really easy to make. I suggest that everybody tries to make these and thank you tasty!
Edit: what I mean by store bought is those soft cookies you get at bakery’s or Safeway. Not like chips ahoy.

missprofessor

Just tried this recipe and it worked perfect.
Couple tips:
-cool the butter down before adding it to the sugar (it must still be melted but not be bubbling or fairly hot, warm is fine)
- shape the cookies as evenly as possible, I didn’t have the ice cream scoop and used my hands and they still turned out amazing
-you don’t need to bake them upto 15 mins that’s too much time and they won’t be as chewy or soft, once you initially take them out it may seem they are undercooked but let them cool for 10 mins and if the cookie retains its shape it’s good takes around 10-13 mins (size depends)

balajamjad

I tried this recipe and i got to tell you it is truly amazing. I recommend using dark brown sugar instead of brown sugar (adds more flavour) but if you don't want to that's fine

reggiecruz

The Best Chewy Chocolate Chip Cookies