The Best Chewy Chocolate Chip Cookies Recipe By Tasty Food

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Ingredients:

• 2 3/4 cups all-purpose flour (see Cook's Note)
• 1 1/2 teaspoons fine salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/2 sticks unsalted butter, softened
• 1 3/4 cups packed dark brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract or vanilla bean paste
• One 12-ounce bag semisweet chocolate chips (about 2 cups)

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Ingredients:

• ½ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 teaspoon salt
• ½ cup unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 4 oz milk or semi-sweet chocolate chunks
• 4 oz dark chocolate chunk, or your preference

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, melted
• 1 cup packed brown sugar
• ½ cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.