How to Make Perfect The best chewy chocolate chip cookies

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.

I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this This is the perfect chocolate chip cookie!! Crispy on the outside and chewy on the inside!! For added flavor I also add l cup of white chocolate chips. 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

1. Prepare 1/2 cup (100 g) of granulated sugar.
2. Prepare 3/4 cup (165 g) of brown sugar, packed.
3. Prepare 1 teaspoon of salt.
4. You need 1/2 cup (115 g) of unsalted butter, melted.
5. You need 1 of egg.
6. You need 1 teaspoon of vanilla extract.
7. Prepare 1 1/4 cups (155 g) of all-purpose flour.
8. Prepare 1/2 teaspoon of baking soda.
9. Prepare 4 oz (110 g) of milk or semi-sweet chocolate chunks.
10. You need 4 oz (110 g) of dark chocolate chunk, or your preference.

It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they're out-of-this-world delicious! These are everything a chocolate chip cookie should be. These soft and chewy chocolate chip cookies are the most popular recipe on my website!

The best chewy chocolate chip cookies instructions

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..

Melted butter and an extra egg yolk guarantee a chewy texture. Use melted butter in this chocolate chip cookie recipe. Most of the cookies on my website call for creaming softened butter with the sugars. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness.