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!
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Thick chocolate chip cookie for one
Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
Full printable recipe + tips:
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Equipment I used in this recipe:
MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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Ultimate Chocolate Chip Cookies
Watch this expert video and learn the secret to the ultimate chocolate chip cookies, everytime!
INGREDIENTS:
3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 (6 oz.) package semi-sweet chocolate chips (1 cup)
1 cup coarsely chopped pecans (optional)
PREPARATION DIRECTIONS:
1.HEAT oven to 375ºF.
2.COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3.DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4.BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
The Ultimate Double Chocolate Chip Cookie EASY RECIPE
How to make the Ultimate Double Chocolate Chip Cookie easy recipe.
Here's what you'll need:
2 and 1/2 cup all purpose flour (310g)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup cold butter (227g)
3/4 cup brown sugar (130g)
1/2 cup white sugar (100g)
2 large eggs
1/2 tbsp vanilla extract
3/4 cup pure cocoa powder (75g)
2 cups of semi sweet chocolate chips (300g)
Baking time will depend on your oven specification.
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2 Easy Chocolate Chip Cookies Recipes! Chewy vs Thin & Crispy!
Chocolate Chip Cookies are amazing especially when you can make 2 kinds! Tell me in the comments which kind you prefer! It took me over 10 tries to get the thin and crispy cookies right, so I hope you love it!! Give this video a thumbs up and be sure to tag me on IG at @honeysuckle if you make it!! Recipes below!
WILL Chocolate Chip Cookie Dough AIR-FRY? Watch:
Thick and Chewy Chocolate Chip Cookies Recipe:
8 tablespoon or 1/2 cup salted butter
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda
1 1/3 cups AP flour
1 cup large chocolate chips
In a saucepan, melt the butter on medium heat and let it continue to foam up to create browned butter. Remove from heat once it’s golden brown and let cool completely.
In a large bowl, combine the white sugar and brown sugar with the butter. Mix well then add an egg. Mix again and add vanilla, salt, and baking soda. Once it’s a ribbon-like consistency, add the flour and chocolate chips. Stir until everything is combined.
Scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 9-10 minutes at 350º F.
Cool and serve
Thin and Crispy Chocolate Chip Cookies Recipe:
8 tablespoons or 1/2 cup salted butter
3/4 cup white sugar
1/4 cup brown sugar
1 egg
2 tsp vanilla
1/2 teaspoon salt
1/4 tsp baking soda
1 tablespoon milk
1 cup AP flour
1/2 cup chocolate chips
In a saucepan, melt the butter. You can make browned butter if you’d like or just leave it melted but cooled completely.
In a large bowl, combine white sugar, and brown sugar. Add the butter and mix well. Next, add the egg again until you get the gel consistency. Then add the vanilla, baking soda, salt, and milk. Mix again. Once it’s combined, stir in flour and chocolate chips. The dough might be a little wet and hard to scoop. You can put in the fridge to firm up for 10 minutes.
Once ready, scoop small balls onto the baking sheet lined with parchment paper. If needed, put in the freezer for 5 minutes while the oven heats up. Bake at 375 degrees for 14-15 minutes until it’s completely flat and evenly browned. You want it to be crispy throughout. Cool completely and enjoy.
Shot with the Canon C70
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