Easy Chewy Chocolate Chip Cookies
Equipment
- 13 x 18 Baking Sheet
- 1 2 oz ice cream scooper each scoop is equivalent to 4 tablespoons
Ingredients
- 156 grams all purpose flour equivalent to 1 1/4 cup
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup unsalted butter at room temperature or melted. (refer to step 2 in recipe below for melting instructions)
- 1 egg
- 1 tsp fine sea salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 4 oz semi-sweet chocolate bar cut into chunks
- 4 oz dark chocolate bar cut into chunks
- flaky salt
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Whisk together the butter, light brown sugar and granulated sugar in a bowl until it becomes a smooth paste. The butter can be at room temperature or melted. If you are in a rush, melt the butter for 30-45 seconds in the microwave. Then let the melted butter cool for 5 minutes before adding in the sugar.
- Then add the egg and vanilla extract to the butter and whisk until everything is well combined.
- Add the flour, salt and baking soda to a bowl. Then sift the dry ingredients into the butter mixture. After all the dry ingredients are sifted, gently mix the wet and dry ingredients together with a spatula. Make sure not to over-mix. Over-mixing results in flatter cakier cookies.
- Add the chocolate into the cookie dough. Gently mix the chocolate into the cookie dough.
- Using a 2 oz ice cream scoop (equivalent to 4 tablespoons), scoop the dough onto a lined baking sheet.
- Bake the cookies for about 10 minutes just until they brown on the edges. Sprinkle flaky salt on top and let the cookies rest for about 10 minutes before devouring. Enjoy!
Video
@chasingcravings Nothing beats a chewy chocolate chip cookie. They’re a hug in every bite 🤎 #chasingcravings #chocolatechipcookies #simplerecipes
♬ Cry Me A River - Julie London
Notes
Storage: Store the cookies in an airtight container with a slice of bread. The bread will keep the cookies chewy and moist for about 3-4 days.