Decadent. Chewy. Soft. They are completely addictive and easy to make. Chocolate chip cookies have got to be the most craved recipe in the world.
Cookies make the perfect afternoon treat. You don’t have to go to the bakery down the street for the best chocolate chip cookies—you can make and perfect them right in your kitchen and with ingredients, you are likely to have on hand in your pantry.
Cookies are most commonly baked until crisp or just long enough that they remain soft. However, some kinds of cookies are not baked at all. There are so many different types of cookies like Moulded cookies, Dropped cookies, Bar cookies etc which are made in different ways. They are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. However, you can never go wrong with having a nice warm batch of freshly made chocolate chip cookies!
There are hundreds of soft and chewy chocolate chip cookies recipes you will find out there and everyone has their favourite, however, for me, this recipe stands out. They are extra-thick, very chocolatey, chewy and bakery style. With a crispy outside and fudgy inside, sprinkled with salt and melted chocolate chips inside – these little delights are heavenly! To get the best texture and flavour in these cookies it is best to rest the dough in the refrigerator for a couple of hours or overnight. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough.
The softness of the cookies also depends on how long you bake them based on your preference. All of this leads to a marvellously chewy, chocolate-rich cookie that you will simply not be able to resist! Enjoy!
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You can use the same basic recipe to make two versions of this classic cookie:
Overloading an extra-large one with huge and irregular chunks of chocolate or a mini-sized one with chocolate chips. The large ones are great and big enough to leave you completely satisfied with just one! While the mini ones are perfect to put in your kids’ bags as a treat for lunch! Both turn out delicious and have their gooey centre and crisp outside! Do note that the baking time will is slightly different. So when you make the smaller cookies keep an eye out while they baking so they don’t overcook!
To make Mini Cookies :
Remove the dough from the refrigerator and unwrap it from the plastic wrap. Roll heaped teaspoons of dough into balls and bake for 5-6 minutes. The cookies should be slightly soft when they come out of the oven. Allow them to cool for at least 10 minutes at room temperature before serving. Note, this recipe will yield 40 mini cookies.
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Helpful Tips and Tricks to make Chewy Soft Chocolate Chip Cookies:
- To make it more delicious add 50 grams of chopped walnuts, macadamias or extra chocolate and add it to the batter. This innovation will not only make the cookie delectable but also healthier for when feeding your kids cookies!
- Sea salt gives an extra touch to the cookies and I feel no chocolate chip cookie is complete without this little pinch.
- Just barely beat the egg. Just a little beating in with the sugar and butter will be enough. Too much beating makes the cookie stiffer.
- Refrigerating the cookie dough will prevent the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies. The colder and more solid the fat is, the less the cookie will spread.
- I love the texture, so having at least two types or two shapes of chocolate in my cookie is a must. The slightly different tastes of the chocolate and the varied shapes and sizes of the chips make for more interesting cookies.
If you like this recipe you will love our Chocolate brownies and Chewy Coconut and Oatmeal Cookies.
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