https://www.youtube.com/watch?v=3vUtRRZG0xY
The Best Chewy Chocolate Chip Cookies Servings: 12
INGREDIENTS ½ cup sugar ¾ cup brown sugar, packed 1 teaspoon salt ½ cup butter, melted 1 egg 1 teaspoon vanilla extract 1¼ cups all-purpose flour ½ teaspoon baking soda 4 ounces milk or semi-sweet chocolate chunks 4 ounces dark chocolate chunks (or your preference) PREPARATION Preheat oven to 350°F/180°C. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies. Fold in the chocolate chunks evenly, 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. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches 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, and enjoy!
Here is a Chewy Chocolate Cookies recipe we tried.
Chewy Chocolate Cookies (makes 12 large cookies)
1/ 2 Cup Sugar (1/4 Cup)
3/4 Cup Brown Sugar (1/2 Cup)
1 tsp Salt
1/2 Cup Butter (melted)
1 Egg
1 tsp Vanilla Essence
1 1/4 Cup All Purpose Flour sifted
1/2 tsp Baking Soda
4 Oz Milk Choc chopped or chips
4 Oz Dark Choc chopped or chips
1) Pour sugars, salt and add in melted butter then egg and stir well.
2) Add in Vanilla and sifted Flour & Baking Soda and whisk.
3) Add in Chopped Chocolate or chips.
4) Chill in fridge 30 minutes to harden.
5) Scope using Ice Cream Scope and place 4 inches apart
Bake 180C 12-15 mins until sides slightly brown
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