Moist and Chewy Chocolate Chip Cookie
Moist and Chewy Chocolate Chip Cookie

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, moist and chewy chocolate chip cookie. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

The Best Chewy Chocolate Chip Cookies. There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks.

Moist and Chewy Chocolate Chip Cookie is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Moist and Chewy Chocolate Chip Cookie is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook moist and chewy chocolate chip cookie using 8 ingredients and 12 steps. Here is how you can achieve that.

  1. Take 110 grams Unsalted butter
  2. Make ready 100 grams Brown sugar
  3. Take 70 grams Granulated sugar
  4. Take 1 large egg
  5. Get 1/2 tsp Vanilla essence
  6. Get 170 grams Plain flour
  7. Make ready 1/2 teapooon Baking soda
  8. Prepare 170 grams Semi-sweet chocolate chips

Melted butter and an extra egg yolk guarantee a chewy Warning: these chocolate chip cookies require a tall glass of milk. Watch me make them from start to finish in my own kitchen: I tested today's cookie. The best chocolate chip cookies don't have to come from the bakery down the street—they can be created and perfected right from your own kitchen and with ingredients you Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. It is seriously the Best Chocolate Chip Cookie Recipe Ever!

  1. Combine the flour and baking soda in a bowl and mix with a whisk. Bring the butter to room temperature. Preheat the oven to 180℃.
  2. Use an electric mixer to cream together the sugars and softened butter (the picture shows a double batch).
  3. Add the egg and mix.
  4. Add the flour and baking soda and fold in with a spatula.
  5. When it reaches the point where it's only just a tad powdery, add the chocolate chips and fold them in.
  7. Use two spoons to drop balls of dough onto a baking sheet lined with kitchen parchment paper. Leave about 5-6 cm between each piece of dough.
  8. Bake in an oven at 180℃ for about 10 minutes until the edges are golden brown.
  9. Use a spatula to transfer the cookies to a rack to cool. They're rather soft when freshly baked, but once cooled, they will harden a bit.
  10. Once cooled, I recommend you place these in a bag and store them in the refrigerator. You can eat them directly after removing from the refrigerator.
  11. If you reduce the amount of chocolate chips and add some nuts (such as walnuts, peanuts, almonds), it's delicious.
  12. Also try my double chocolate chip cookies at. - - https://cookpad.com/us/recipes/152346-moist-chewy-double-chocolate-cookies

I have been making these for many, many years and everyone who tries them agrees they're out-of-this-world delicious! These are everything a chocolate chip cookie should be. Everyone loves a moist, chewy chocolate chip cookie recipe and good thing you are here because this is THE ONE! You'll find all the usual chocolate chip cookie ingredients here, but instead of white flour, we're making these a little more wholesome with whole wheat flour. Mission Soft and Chewy Chocolate Chip Cookies: Accomplished.

So that is going to wrap it up for this special food moist and chewy chocolate chip cookie recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!