Soft and Chewy Chocolate Chip Cookies Recipe

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.

Frequently asked questions:

How to store cookies after Baking?

The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.

Can I freeze chocolate chip cookie dough?

Yes, shape the dough into balls, place them on a baking tray and freeze, once they are frozen, transfer into a container and freeze up to a 3 months. Before baking, thaw on a baking sheet.

Can we make ahead chocolate chip cookies?

You can make cookie dough and keep it in the fridge for up to 2-3 days. When ready to bake, shape into balls and bake.

Why did my cookies not flatten?

This usually means that there’s too much flour in the dough, that keeping them from spreading more. Make sure you are using the exact measurements.

Why did my cookies flatten?

This can be due to several reasons: 1. There is not enough flour in the dough, which causes the dough to over-spread during baking. 2. You did not cool the dough before baking, this step is essential for getting cookies in the perfect texture.

More Cookie Recipes:

• Soft Almond Cookies
• Coffee Bean Cookies
• Melt in Your Mouth Butter Cookies
• 3-Ingredient Peanut Butter Cookies