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The Best Chewy Chocolate Chip Cookies

These are crunchy on the outside and chewy on the inside. Everything that a classic cookie should have!


Few things before you get started:

  • Use good quality chocolate with coco butter. It makes a world of a difference in how your cookies taste

  • I prefer using larger chunks of chocolate rather than chocolate chips because its just creates delicious pools of chocolate and taste amazing

  • I use salted butter for this recipe. If you're using unsalted butter then don't forget to add a pinch of salt with your dry ingredients

  • It is important to refrigerate the dough before you bake. It gives the dough some time to emulsify all the ingredients and you get a better texture and structure

  • This makes about two dozen medium sized cookies. You can increase or decrease the size. Your baking time will change accordingly


 

Ingredients:

  • 250 gms all purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 110 gms butter (softened at room temp)

  • 110 gms brown sugar

  • 110 gms castor sugar

  • 1 egg or 1/4 cup buttermilk (milk + 1/2 tsp vinegar)

  • 1.5 tsp Vanilla extract

  • Chocolate chips/chunks

Method:

  1. In a bowl, cream together the butter and both kinds of sugar and whisk. Using an electric whisk will give better results but you can do this by hand until the mixture looks pale

  2. Add in the egg (or buttermilk if making eggless) and vanilla and whisk again till everything is well combined

  3. In a separate bowl, mix together the dry ingredients - flour, baking powder, baking soda

  4. Add the dry ingredients to the wet ingredients and gently combine

  5. Add in the chocolate chips / chunks and mix just until combined

  6. Refrigerate the dough for at least a couple of hours. Pre-heat your oven to 180 C. Make sure only the bottom element is heating. Place the wire tray in the centre and a solid tray on the lower most slot of the oven. Also, line a baking sheet with parchment paper and set aside

  7. Use a tablespoon or a small ice-cream scoop to make dough balls and place them on the prepared baking sheet a few inches apart. Lightly flatten out the dough and bake in the pre-heated oven for about 12-13 minutes or until the edges barely start to get golden brown

  8. The cookies will continue to cook even after you pull them out. Let them come to room temperature before you transfer them

  9. Enjoy!


 

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