Soft and Chewy Chocolate Chip Cookies Recipe

These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it…

Soft and Chewy Chocolate Chip Cookies Recipe

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These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.

Full printable recipe + tips: https://www.thecookingfoodie.com/recipe/Soft-and-Chewy-Chocolate-Chip-Cookies-Recipe

More cookie recipes:
Almond Cookies: https://www.youtube.com/watch?v=ibwfWgbGVcw
Butter Cookies: https://www.youtube.com/watch?v=dzm_QDCqm2U
Fudgy Brownie Cookies: https://www.youtube.com/watch?v=GAyUOQCGwZ0
Chocolate Crinkle Cookies: https://www.youtube.com/watch?v=9Se55H71nHo

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Equipment I used in this recipe:
MEASURING CUPS: https://shop.thecookingfoodie.com/products/copper-measuring-cups-set-of-8

Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer

Directions:
1. In a large bowl, beat melted butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.

Products I used in this recipe:
Measuring cups and spoons: https://shop.thecookingfoodie.com/products/copper-measuring-cups-set-of-8

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