Chewy chocolate chunk cookies chips

How to make Chewy Cookies Chocolate Chip 

There are hundreds of recipes for chocolate chip cookies. Everyone has their favorite! But, in my opinion, this recipe really stands out. These chewy chocolate chip cookies are:



Chewy Cookies Chocolate Chip

Chewy chocolate chunk


  • The chewiest and the softest of the squishy!
  • Extra thick.
  • Bakery style with a lightly baked center.
  • Exploding chocolate!
  • Warning: these chocolate chip cookies require a tall glass of milk. 


sugar cooker

I tried today's cookie recipe over and over to make sure they are absolutely perfect before sharing the recipe. I still have a lot of room in my heart (and taste buds) for my soft chocolate chip cookies. They are one of the most popular recipes on my website! Today's recipe is similar, but I increased the chewiness factor.


How to make chewy chocolate chip cookies

Cookie dough is made from standard ingredients: flour, yeast, salt, sugar, butter, egg, and vanilla. It's the proportions of those ingredients that make this recipe stand out from the rest. Mix 2 1/4 cups of flour with 1 teaspoon of baking soda, 1/2 teaspoon of salt, and my favorite: cornstarch. I use 1 and 1/2 teaspoons of cornstarch in this recipe.


Why cornstarch? Cornstarch gives cookies that ultra-smooth consistency that we all know and love. Plus, it helps keep cookies wonderfully thick.

Use melted butter in this chocolate chip cookie recipe. Most of the cookies on my website require whisking softened butter with sugars. Chewy chocolate chip cookies call for melted butter.


Why melted butter? Melted butter makes the most chewy cookies. However, it can make your baked cookie greasy, so I made sure there is enough flour to prevent that from happening.

Since you are using melted butter, you don't need a mixer for this cookie recipe.


Use more brown sugar

Use a mixture of brown sugar and granulated white sugar in your chocolate chip cookies. I prefer more brown sugar than granulated white sugar because the moisture in the brown sugar promises an extra soft and chewy baked cookie. However, granulated white sugar is still necessary. It is dry and helps the cookies spread. A little extension is a good thing.


Too many cookies spread? Here are my 10 guaranteed tips to avoid over-spreading


Extra egg yolk

Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk. The extra egg yolk adds richness, smooth tenderness, and brings the batter together. You will need 1 egg and 1 egg yolk. You can freeze the extra egg white in a resealable bag for up to 1 month or use it to make my thin chocolate peanut butter cupcakes. 🙂


The batter will be soft and the chocolate chunks may not stick due to the melted butter. Keep stirring; I promise you will join.


The most important step is the following.

Chill the chocolate chip cookie dough

Cooling the cookie dough is very important! Unless you want the cookies spread across a huge cookie puddle, chilling the dough is a must for this cookie recipe. It allows the ingredients to sit together after the mixing stage, but more importantly: cold dough results in thicker cookies. Cover the cookie dough and chill the dough for at least 2-3 hours and even up to 3-4 days. After cooling, let cookie dough sit at room temperature for 10 minutes before balling.


After cooling, I sometimes roll the cookie dough into balls and freeze them in a large zip-top bag. Then I bake them straight out of the freezer, keeping them in the oven for another minute. This way you can have only one of the two cookies whenever you want!


These cookies are huge - about 3 tablespoons of dough are rolled to make one cookie. The batch only makes about 16 cookies as it will roll them very large. Feel free to make the cookies smaller (about 2 tablespoons of dough per cookie) instead. If you do, be sure to reduce the bake time by a couple of minutes.

Chewy Cookies Chocolate Chip

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When you remove the cookie dough from the refrigerator after cooling, the dough will be slightly crumbly. The heat from your rolling hands will keep it intact. Roll taller cookie dough balls, rather than wide, as I mentioned and showed in my cake batter chocolate chip cookie recipe. This tried and true little trick will result in thicker cookies. I do it for every cookie I bake.


  1. Secrets of thick, soft, and chewy chocolate chip cookies
  2. Under-baked cookies are the secret to smoothness.
  3. Using cornstarch in the batter is another secret to smoothness, as well as the secret to thickness.
  4. Using more brown sugar than white sugar results in a smoother, moister cookie.
  5. Adding an additional egg yolk increases chewiness.
  6. Rolling the cookie dough balls so that they are taller than they are wide increases the thickness.
  7. Using melted butter (and a little more flour) increases chewiness.
  8. By cooling the dough, you get a thicker cookie.

Chewy Cookies Chocolate Chip

Ingredients


  • 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch*
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks


Instructions


Whisk together the flour, baking soda, cornstarch, and salt in a large bowl. Set aside.

In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Beat the egg, then the egg yolk. Finally, add the vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula. The dough will be very soft but thick. Add the pieces of chocolate. They may not stick to the dough due to the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Cooling is mandatory. I recommend chilling the cookie dough overnight for less spread.

Take the dough out of the fridge and let it soften slightly at room temperature for 10 minutes.

Preheat the oven to 325 ° F (163 ° C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies). Reserve.

Roll the dough into balls, about 3 tablespoons of dough each. The dough will crumble, but the warmth of your hands will help the balls hold together. Roll the cookie dough balls so they are taller rather than wide, to make sure the cookies bake until thick. See this post for more details and a photo. Place 8 balls of dough on each baking sheet. Press some more chocolate chips / chunks on top of the dumplings to see if you like.

Bake the cookies for 12-13 minutes. Cookies will look very soft and undercooked. They will continue to bake on the baking sheet. Let cool on cookie sheet for 10 minutes before transferring to wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.


Chewy Cookies Chocolate Chip

# les mills workout # les mills barre # les mills body balance # lauren simpson fitness# equilibrium nutrition # sara rue weight loss # dietetic # parenteral nutrition# air fryer chicken breast

Notes:

Make and Freeze Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Let it come to room temperature and then proceed to step 4. Baked cookies freeze well for up to 3 months. No-bake cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for one more minute, no need to defrost. Click here for my tips and tricks on how to freeze cookie dough.

Cornstarch: If you don't have cornstarch or don't want to use it, just leave it out. The cookies are still very soft.

Butter: salted butter can be used instead. Reduce the salt in the cookie dough to 1/4 teaspoon.

The best is egg + egg yolk at room temperature. Generally, if a recipe calls for room temperature or melted butter, it is good practice to use room temperature eggs as well. To bring the eggs to room temperature quickly, simply place the whole eggs in a glass of warm water for 5 minutes. What to do with the extra egg white? Do these or these.

Be sure to check out my Top 5 Cookie Baking Tips AND these are my 10 must-have cookie baking tools.



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