Easy Chewy chocolate chip cookies
These chewy chocolate chip cookies are the best cookies we've ever had! These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
Ingredients
- 2 cups Flour
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 tablespoon Cornstarch
- 1 cup Brown sugar
- ½ cup Granulated sugar
- 170 g Butter soft
- 1 Egg
- 1 ½ cups Chocolate chips plus more for the top
- 2 teaspoon Vanilla extract
Instructions
- Into a big mixing bowl, add the room temperature butter, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the brown sugar, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light.
- Add the egg, vanilla extract, and mix until combined and creamy.
- Add the flour, cornstarch, baking soda, and kosher salt, and mix with the hand mixer until almost combined.
- Add the chocolate chips and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
Nutrition
Calories: 217kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 177mgPotassium: 34mgFiber: 1gSugar: 21gVitamin A: 224IUCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!