This Chocolate Chip Cookies feature dark chocolate chips along with sugar, butter, egg, all purpose flour, salt and bakig soda. The chewiness and the sweetness of this cookie will give you a positive mood that will last for the whole day. This is best for cookie and chocolate chip lovers.
VERY EASY CHEWY CHOCOLATE CHIP COOKIES
Cookies are one of the most precious pastries ever invented. We often buy those expensive cookies just to satisfy our cravings. It was then that I found a recipe online on how to make the best cookies. I tried it and realized that I do not need to spend a lot of money on buying those expensive cookies when I can create my own. That’s when my cookie journey started.
I and my niece always make cookies after we bought a small home oven. Both of us really liked cookies partnered with milk as a midday snack. We were baking cookies in a pan before and now, we have got to try our favourite snack baked in the traditional way! We became too excited and prepared the ingredients of this chewy chocolate cookies once the oven was delivered to our home. Since we were too experienced in baking cookies in a pan, baking the cookies in the oven was easy.
Based on my experience, watching the cookies baked in the oven was a really satisfying view especially once the cookies flatten and spread out. Every time I bake cookies, the smell of it lingers throughout our house and makes everyone excited on tasting it. The sudden sweetness brought by the chocolate chips when eating the cookie always turn me in a good mood. Sometimes, we drizzle more chocolate syrup over it because we are too happy. Overall, this chewy chocolate cookies is one of my favourite snacks.
HOW TO MAKE VERY EASY CHEWY CHOCOLATE CHIP COOKIES
In preparing the cookie dough for our very easy chewy chocolate chip cookies, all you need it to literally combine all the ingredients. In a large mixing bowl, dissolve the white and brown sugar into the melted butter. It is important to use both white and brown sugar varieties in making a cookie since they serve different functions. The white sugar makes the cookie crispy while the brown sugar makes the cookie chewy. In an ideal cookie, the white and brown sugar must have a 1:1 ratio. Meaning, the amount of white and brown sugar you will use for the cookie must be the same. Based on the given sugar functions, you can modify the ratio of the white to brown sugar whether you like your cookie extra crispy or extra chewy. Continue preparing the cookie dough by adding the egg and vanilla extract. Mix it well.
In the same bowl, add in the flour, salt and baking soda. Sifting the powdered ingredients is important in making cookie (and other pastries) so that there will be no random large particles that will float in the cookie dough which may possibly remain in the middle. This would completely destroy the texture of the cookie and other pastries. If baking soda is not available, you may use baking powder as a substitute since both of them are leavening agents and would produce the same results of softening the mixture. But take note that the leavening power of baking soda is much stronger than baking powder. In this case, you should use a greater amount of baking soda. See recipe notes for the conversion factor or baking powder to baking soda. If the baking soda and baking powder are both unavailable, you can still proceed with the cookie dough but remember that the cookies made without these leavening agents would not spread during the baking process. In this case, shape and flatten the cookie just how you want it to look like when baked.
To continue with the cookie dough, manually fold the mixed ingredients gently. At first, the cookie dough would look like small separated pieces of dry dough but continue mixing until the melted butter us fully incorporated in the dough, resulting in a shiny and compact cookie dough. It may take a while to completely turn the dough in a compact dough. I would recommend using a rubber spatula to easily scrape the sides of the mixing bowl. The final dough must not be sticking to the mixing bowl. You may now add the chocolate chunks. If you are using dark chocolate chunks, you can directly add the chunks in the dough and mix until well-distributed. If the chocolate chunks you would be using are those easily melting ones, such as the white and milk chocolate, it would be recommended to coat them with flour before adding in the cookie dough. The reason is that the easily-melting chocolate chunks would sort of melt while mixing in the cookie dough. In this case, there would be no chocolate chunks anymore and the chocolate would be torn into very small pieces. The flour provides a protective layer for these type of chocolates to not let them disintegrate during the mixing process. The cookie dough is now prepared. Leave it in the fridge for 10 to 20 minutes.
After chilling, scoop the cookie dough and turn them into balls. Place the cookie balls in a baking pan line with parchment or wax paper. If wax or parchment paper is not available, make sure to grease your baking pan with oil or butter to prevent the cookies to stick to the pan. The cookie balls must not be too large and must be placed at least 1 ½ inch apart since the cookies will spread during the baking process. Bake the cookies at 375F or 200C preheated oven for 7-10 minutes. If the cookie ball placed was too large, the resulting cookies will be thick and it is important to check the doneness of the middle part of the cookie. Use extra baking minutes if necessary but always check to avoid burning. Remove the cookies from the baking pan and transfer to a cookie rack or any container to let it cool. Serve the cookies with warm milk and enjoy.
Chewy Chocolate Chip CookiesCourse: Desserts, Pastry
1/3 cup white sugar
1/3 cup brown sugar
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ cup dark chocolate chunks
- In a large bowl, add the 1/3 cup white sugar, 1/3 cup brown sugar, ½ cup melted unsalted butter. Mix it well. Add the egg, 1 teaspoon vanilla extract and mix well.
- Sift the 1 ½ cup all-purpose flour, ½ teaspoon salt and ½ teaspoon baking soda in the same bowl. Manually fold the mixture gently using a rubber spatula until well-mixed.
- Add the ½ cup dark chocolate chunks and fold the mixture until the chocolate chunks are distributed.
- Leave the cookie dough in the fridge for 10 to 20 minutes until it hardens.
- Scoop some mixture using a scooper and place the cookie dough on a parchment paper. Place the cookies at least 1 ½ inch apart to give them space as they expand and spread out later.
- Bake in a 375F or 200C preheated oven for 7-10 minutes.
- Let the cookies cool in the pan for 5 minutes before placing in the cookie rack to cool fully.
- If you are going to use baking powder instead of baking soda, the conversion would be: 1 teaspoon of baking soda = 3 teaspoons of baking powder