Soft and Chewy Chocolate Chip Cookies Recipe
- 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
- In a large bowl, beat melted butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
- Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
- In a separate bowl mix flour, baking soda and salt.
- Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
- Stir in chocolate chips.
- At this stage if dough is too soft, cover and refrigerate for 20 minutes.
- Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
- Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
- Refrigerate for 30-40 minutes.
- Bake for 10-12 minutes, or until slightly golden around the edges.
- 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.
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I made these and wasn't very impressed. The first batch i only chilled for 20 mins to i can see why it may not have worked out, but my other trays were plenty chilled and it still failed. The cookie were very flat and went from uncooked to too brown with no prefect medium.
ReplyI chilled these for the recommended time but it causes them to not spread out while baking, leaving me with chocolate chip balls rather than cookies
ReplyI tried these, very easy. I chilled the mixture in the bowl for 40 minutes before forming into balls. They spread out fine and were extremely tasty and I got lots of compliments.
ReplyThe amount of flour doesn’t make sense. 1 1/2 of what? Cups? 190 grams equals to 3/4 of a cup. Please clarify.
ReplyI agree, I saw the recipe and thought of it as a cheap knock-off...Don't try this, literally makes absolutely no sense...
ReplyI didn't chill them as I had no space in my fridge. Just rolled them into balls and baked. Turned out great! To answer Laura's question, I used cups as I read it that way :) will be saving the recipe, had perfect round cookies!!! wish i could post a pic here.
ReplyBest Cookies Ever!!👍♥️❤️
ReplyJe pensais que les biscuits étaient extrêmement bons. Pas le meilleur, mais bon. :)
ReplyWell, I’m only 12 and thought that for a young kid that the instructions were easy to follow, and if yo Lu don’t slack off and watch the cookies in the oven, you take them out a little bit early, like a minute, then they continue baking on the hot tray. Also if you flatten out the cookie dough before it goes into the oven, not to much, the it creates a better cookie. Overall, me and my dad had fun making it, and that’s all the counts.
ReplyBest cookies ever!
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