Best Chocolate chip cookies are soft and crunchy on the inside
Looking for more cookie recipes? Try soft sugar biscuits, Mrs. Fields oatmeal biscuits or chocolate mint biscuits!
What makes them perfect:
- Soft and chew: Melted butter, extra egg yolk and brown sugar help these cookies stay soft and chew for days!
- EASY: It only takes a few minutes to prepare, and you don’t even need a mixer!
How to make chocolate chip cookies:
Melt butter. The butter can be melted in the microwave for about 45 seconds. You want it mostly, but you didn’t completely melt it. Stir with a spoon until completely melted and allow the butter to cool completely.
Mix the wet ingredients together. Add the brown sugar and granulated sugar to the mixing bowl. Stir in the melted butter, until smooth. Add egg, yolk and vanilla sugar and stir until smooth.
Mix the dry ingredients together: Flour, baking soda and salt in a large bowl.
Compound. Mix the wet and dry ingredients together, being careful not to mix the dough too much. Stir in the chocolate chips. (If the biscuit dough is beaten too much, the cookies will be denser).
Bake. Scrape the biscuit dough and place it on the prepared baking sheet. Bake at 350 degrees for about 8-14 minutes (depending on size) or until they have lost their luster and have just settled. Cookies continue to cook and harden as they cool on baking paper, so don’t bake them too much.
Tips for the BEST chocolate chip cookies:
- Use melted butter. Unlike In most cookie recipes, these chocolate chip cookies are made melted butter instead of softened or room temperature butter, which makes them particularly chewable (and extra egg yolk helps make them thick, not flat).
- Add extra egg yolk. Eggs also help with this chewable texture, but instead of using an entire extra egg, this cookie recipe requires one extra egg yolk. This helps with a thick and chewy texture and helps chocolate chip cookies stay soft for days longer than regular cookies.
- More brown sugar than granulated sugar. The moisture content of the cookies makes them chewable, and therefore this recipe contains more brown sugar than granular white sugar. Brown sugar has molasses, which makes the sugar wetter, leading to more chewy chocolate biscuits.
Recipe variations:
Instructions for freezing and freezing:
To get forward: The cookie dough can be prepared 1-3 days in advance and stored in the refrigerator. Baked cookies are best eaten on the same day or frozen if you enjoy another day.
Freeze: Pour the biscuit dough onto baking paper and bake for 30 minutes. Transfer the cookie dough to a safe container or bag in the freezer. Thaw before baking the dough. Baked cookies can be frozen completely chilled. Freeze in an airtight freezer container or bag for up to 3 months.
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Prescription
Preheat the oven to 350 degrees F. Line a baking sheet with baking paper or a bran mat.
Melt the butter in the microwave for about 45 seconds until it is almost completely melted. Remove and stir, allow the remaining butter to melt. Allow the butter to cool until it is almost room temperature but still liquid.
Add the melted butter and both sugars to the mixing bowl and mix until well blended. Add egg, yolk and vanilla and stir.
In a medium bowl, mix the flour, salt and baking soda together.
Mix the dry ingredients in a bowl with the wet ingredients and start mixing. Add the chocolate chips, just stir until combined. The dough becomes soft. You can refrigerate it at this point for 30 minutes or up to 2 days (or freeze for longer).
Roll the dough into balls and place on a baking sheet. Bake for 8-14 minutes (depending on size) or until set on. Cool on baking paper for 10-15 minutes before moving to the wire cooling rack.
Calories: 208kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated fat: 6gCholesterol: 23mgSodium: 128mgPotassium: 91mgFiber: 1gSugar: 17gVitamin A: 190IUCalcium: 19mgIron: 1.3mg
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Recipe adapted from Cooks Illustrated.
I originally shared this recipe in February 2015. Updated in May 2018 and September 2021.
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