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The Best Chewy Chocolate Chip Cookies Recipe by Tasty

This recipe provides instructions for making chewy chocolate chip cookies. It calls for mixing brown and granulated sugar, salt, melted butter, an egg, and vanilla extract. Then flour, baking soda, and chocolate chunks are folded in. The dough is chilled for at least 30 minutes before scooping rounded tablespoons onto a baking sheet and baking for 12-15 minutes until the edges are barely brown. The longer the dough chills, the more complex the flavor will be.

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forever fivefebruary
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122 views2 pages

The Best Chewy Chocolate Chip Cookies Recipe by Tasty

This recipe provides instructions for making chewy chocolate chip cookies. It calls for mixing brown and granulated sugar, salt, melted butter, an egg, and vanilla extract. Then flour, baking soda, and chocolate chunks are folded in. The dough is chilled for at least 30 minutes before scooping rounded tablespoons onto a baking sheet and baking for 12-15 minutes until the edges are barely brown. The longer the dough chills, the more complex the flavor will be.

Uploaded by

forever fivefebruary
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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5/9/2020 The Best Chewy Chocolate Chip Cookies Recipe by Tasty

The Best Chewy Chocolate Chip Cookies


Alvin Zhou
Tasty Team

Total Time Prep Time Cook Time


1 hr 5 min 20 min 15 min

Ingredients
for 12 cookies
½ cup granulated sugar (100 g)
¾ cup brown sugar (165 g), packed
1 teaspoon salt
½ cup unsalted butter (115 g), melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour (155 g)
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks (110 g)
4 oz dark chocolate chunk (110 g), or your preference

Nutrition Info
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Calories 
Fat g
Carbs g
Fiber g
Sugar g
Protein g
Estimated values based on one serving size.

Preparation

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5/9/2020 The Best Chewy Chocolate Chip Cookies Recipe by Tasty

1 In a large bowl, whisk together the sugars, salt, and butter until a paste forms with
no lumps.

2 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.

3 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).

4 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.

5 Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

6 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.

7 Bake for 12-15 minutes, or until the edges have started to barely brown.

8 Cool completely before serving.

9 Enjoy!

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