Chewy chocolate chip cookie is a decent new thing to me. Back in Hong Kong, I have never had a chewy cookie. I always thought chocolate chip cookie was crunchy only. Until I came to the US, I realized there is something better out there. The best chocolate chip cookie is the chewy type! The soft center is so temptingly delicious. This recipe is so easy to do, and no special equipment is needed. I have made this many times, and this recipe never fails. Once you have tried this, you will never go back to the ready-to-bake fridge dough!
Easy Chocolate Chip Cookies
25 – 30 cookies
Ingredients
- ½ cup plus ½ tablespoon unsalted butter
- ¾ cup packed dark brown sugar
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- 1½ cup milk chocolate chips/semisweet chocolate chips
- 1 teaspoon salt
Instructions
- Position the rack in the middle of the oven and preheat to 375˚F.
- Cover a baking sheet with parchment paper or silicone sheet.
- Melt the butter in microwave until all melted. Cool slightly.
- Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- In another bowl, whisk together the flour, baking soda and salt.
- Stir the dry ingredients into the wet ingredients with a spatula. Make sure not to over mix. Stir in the chocolate chips.
- Wet hands slightly. Scoop a heaped tablespoon of the dough onto one hand, and roll the dough into a ball. Put the dough on the baking sheet, and space the dough apart for about 2 inches.
- Bake until slightly golden for 12 – 14 minutes. For a soft center, 12 minutes is enough. Transfer the cookies to a rack to cool. Serve and enjoy. (Before moving on to the second batch, make sure the baking sheet is cool off.)
Notes
Tips:
- For storage, cool the cookies completely. Put them in a tightly sealed container. They can be store up to 5 days.
(Adapted from Food Network Kitchen)
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