Chewy chocolate chip cookies
Chewy chocolate chip cookies are a delicious variation of the classic cookies that are soft, gooey, and rich in flavour. They achieve their chewy texture by using melted butter and brown sugar. The cookies are baked until the edges are golden while the centres remain soft, ensuring a perfect balance of crispness and chewiness.
Ingredients
- 140 gms of all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 75 gms of unsalted butter melted
- 100 gms of light brown sugar
- 50 gms of granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 100 gms of semisweet chocolate chips
Instructions
- Preheat your oven to 180°C.
- Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until well blended.
- Whisk in the vanilla extract and egg until light and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just blended.
- Stir in the chocolate chips using a wooden spoon or spatula.
- Work with 2 tablespoons of dough at a time, roll into balls and space them 2 inches apart on the prepared sheet.
- Bake for 12-14 minutes, or until the edges are lightly golden but the centres are still soft.
- Keep an eye on them to avoid overbaking, as they will continue to cook on the baking sheet after being removed from the oven.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.
Notes
Use melted butter for a chewy texture and to enhance the cookies' flavour.
Unsalted butter controls the salt content, but if you opt for salted butter, you can omit the additional salt used in the recipe.
Storage:
Room Temperature: Store cookies in an airtight container at room temperature for up to a week.
Freezing: Freeze baked cookies for up to 3 months.