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. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor.
You can cook The best chewy chocolate chip cookies using 10 ingredients and 8 steps. Here is how you achieve that.
Ingredients of The best chewy chocolate chip cookies
- Prepare 1/2 cup (100 g) of granulated sugar.
- Prepare 3/4 cup (165 g) of brown sugar, packed.
- You need 1 teaspoon of salt.
- It’s 1/2 cup (115 g) of unsalted butter, melted.
- Prepare 1 of egg.
- It’s 1 teaspoon of vanilla extract.
- Prepare 1 1/4 cups (155 g) of all-purpose flour.
- You need 1/2 teaspoon of baking soda.
- It’s 4 oz (110 g) of milk or semi-sweet chocolate chunks.
- You need 4 oz (110 g) of dark chocolate chunk, or your preference.
You can always add a little more flour than suggested. Some are crispy, some gooey, and some fluffy. These chocolate chip cookies are thick, dense, and so soft! It's my FAVORITE chocolate chip cookie texture that gets even better the next day, making these THE PERFECT chocolate chip cookies for mailing to family and friends.
The best chewy chocolate chip cookies instructions
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps..
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture..
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies)..
Fold in the chocolate chunks, 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..
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper..
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) 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 before serving..
Tips for making the BEST chocolate chip cookies: Chill the dough. In a small bowl, whisk together flour and baking soda; set aside. The first secret is adding corn starch. A little bit of cornstarch makes your cookies perfectly chewy. I learned this from the Food Network!
