Chocolate Chip Cookies

 On my website, the most popular cookie recipe is for extremely soft and chewy chocolate chip cookies. The most chewy chocolate chip cookie texture is guaranteed with melted butter, more brown sugar than white sugar, cornflour, and an extra egg yolk. And a mixer is not even necessary!

There are countless recipes for chocolate chip cookies available. Everybody has a favourite, and mine is this.

Chocolate chunks or chips can be used to produce them.

Chewy chocolate chip cookie ingredients

The typical cookie ingredients—flour, leavening agent, salt, sugar, butter, egg, and vanilla—are used to make the cookie dough. This recipe differs from others due to the proportions and temperatures of those ingredients.

Melted butter: Cookies made with melted butter are the chewiest. I made sure there was enough flour, though, because it could make your baked cookies greasy. These cookies, like the pumpkin chocolate chip cookies and the M&M cookie bars, may be made without a mixer because the butter is already melted.

greater use of brown sugar than white sugargreater use of brown sugar than white sugar An extremely soft and chewy cooked cookie is promised thanks to the moisture in brown sugar. But you still need white granulated sugar. It is dry and aids with cookie spreading. Spreading things out a bit is beneficial.

Cornstarch: Why? The cookies' incredibly soft texture, which we all enjoy, is provided by cornflour. Additionally, it maintains the cookies' gorgeous thickness. When creating shortbread cookies, we employ the same approach.

Egg yolk: Using an extra egg yolk is another technique to guarantee a chocolate chip cookie that is incredibly chewy. A second egg yolk gives the dough binding power as well as richness and gentle suppleness. You'll need one whole egg and one egg yolk, both at room temperature. To quickly warm your eggs to room temperature, refer to the recipe notes.

Due of the melting butter, the dough will be soft and the chocolate chips may not adhere. Just keep stirring, and it will come together, I promise. The silky dough doesn't even resemble regular cookie dough because of the melted butter and added egg yolk!

Tips

1. Make the dough cold.In this recipe, chilling the cookie dough is crucial. The dough must be chilled in this case unless you want the cookies to stretch out and form a huge cookie puddle. In addition to allowing the ingredients to settle after mixing, cold dough yields thicker cookies, which is the most essential benefit.The cookie dough should be covered and refrigerated for a minimum of three to four days.

The dough is rather stiff after chilling; thus, before shaping, let it lie at room temperature for 10 minutes (to slightly soften it). (Have no time to relax? Instead, bake these chewy, soft chocolate chip cookie bars.)

Make the dough balls for the cookies very tall.Scoop out a ball of cold dough about 3 tablespoons for extra-large cookies or around 2 heaping tablespoons (1.75 ounces or 50g) for medium/large cookies. I typically make a hefty scoop out of this medium cookie scoop. But my tried-and-true method for generating thick, textured cookies is to make the cookie dough balls tall and rough rather than wide and smooth. We're referring about thick, textured, bakery-style cookies with wrinkled tops. Your cookie batter ought to resemble less like balls, please.

Advice: The cookie dough can be a little crumbly when you take it out of the fridge. It stays intact when scooped out and then shaped with warm hands.

Sometimes, after chilling, I form the cookie dough into balls and freeze them in a sizable bag with a zip-top closure. I then bake them straight from the freezer, giving them an additional minute in the oven. In this manner, you may quickly make a batch of cookies whenever the urge strikes. (It's difficult to resist the need for chewy chocolate chip cookies.)

Description

There's a good reason why the most popular cookie recipe on my website is for these incredibly soft and chewy chocolate chip cookies. The most chewy chocolate chip cookie texture is guaranteed with melted butter, more brown sugar than white sugar, cornflour, and an extra egg yolk. Before shaping the cookies, the silky cookie dough needs to chill.

Ingredients

280g (two and a quarter cups) of all-purpose flour, spooned and levelled

one tablespoon of baking soda

1/2 a teaspoon of cornflour

0.5 teaspoons of salt

Melted and allowed to cool for five minutes: 3/4 cup (170g) unsalted butter

packed light or dark brown sugar, 3/4 cup (150g)

100g (half a cup) of granulated sugar

a single large egg and one yolk, both at room temperature.

Pure vanilla extract, two tablespoons

Semi-sweet chocolate chunks or chips, 1 and 1/4 cups (225g)

Instructions

In a sizable basin, combine the salt, cornflour, baking soda, and flour. Place aside.

Melted butter, brown sugar, and granulated sugar should be thoroughly combined in a medium bowl, with no brown sugar lumps visible. Add the egg and egg yolk by whisking. Include the vanilla extract last by whisking. It will be a thin mixture. With a big spoon or rubber spatula, combine the liquid components with the dry ingredients. The dough will be thick, greasy-looking, and extremely soft. Add the chocolate chunks and stir. Try your best to incorporate the chocolate chips with the dough even if the melted butter may prevent that from happening.

For at least two to three hours or up to three days, chill the dough in the refrigerator with a tight cover. For less spreading, I strongly advise freezing the cookie dough for an entire night.

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

oven to 325°F (163°C) before using. Large baking sheets should be lined with silicone baking mats or parchment paper. Place aside.

Measure out 3 scant Tablespoons (or approximately 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (or about 1.75 ounces, or 50g) of dough for medium/large cookies using a cookie scoop or a Tablespoon measuring spoon.Make a cylinder-like roll by ensuring that the shape is taller than wide. The cookies bake up thicker as a result of this. Use the leftover dough to repeat. Each cookie sheet should have 8 to 9 dough balls on it.

The cookies should be baked for 12 to 13 minutes, or until the edges are just barely golden. (It may take closer to 14 minutes for XL cookies.) Although the cookies' centres initially appear quite soft, they will continue to set as they cool. For ten minutes, let the baking sheet cool. Add a few extra chocolate chips to the warm cookies' tops in the meantime. This is purely aesthetic and optional. Cookies should be moved to a wire rack to finish cooling after cooling on the baking sheets for 10 minutes.

For up to a week, cookies kept covered at room temperature stay fresh.

Notes

Prepare Ahead and Freeze Instructions: You can prepare the cookie dough and chill it for up to two or three days in the refrigerator. After allowing to reach room temperature, go to step 5. Up to three months can be spent freezing baked cookies. For up to three months, cookie dough balls can be frozen without baking. No need to thaw; simply bake frozen cookie dough balls for an additional minute.

Cornflour: If you don't have any, omit it from the recipe. The cookies remain really soft.

The nicest egg and egg yolk are at room temperature. Eggs should often be used at room temperature if a recipe calls for room temperature or melted butter. Simply put the whole eggs into a glass of warm water for 5 minutes to quickly bring them to room temperature.

Do you allow nuts or other additions?Without a doubt. Any additional ingredients—chopped nuts, M&Ms, white chocolate chips, dried cranberries, chopped peanut butter cups, etc.—can be added as long as the overall amount is between 1 and 1 and 1/4 cups. They taste delicious when combined with 3/4 cup (135g) of butterscotch morsels and 1/2 cup (100g) of Reese's Pieces. To make a sprinkle chocolate chip cookie, you may even add 1/2 cup (80g) of sprinkles.