Soft, Chewy Chocolate Chip Cookie Recipe
An easy chocolate chip cookie recipe that produces, gooey, soft chocolate chip cookies.
Ingredients
- 115 grams (1/2 cup) unsalted butter softened at room temperature
- 50 grams (1/4 cup) raw sugar or granulated sugar I like Demerara
- 150 grams (3/4 cup) light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 tsp baking soda
- 220 grams (1 and 3/4 cups) all-purpose flour
- 150-200 grams (6-8 oz) bittersweet chocolate plus more if you like!
- 100 grams (1/2 cup) chopped nuts (such as walnuts or pecans) optional
- Extra sea salt for sprinkling
Instructions
- Preheat the oven to 180 C or 350 F and line a baking tray with parchment paper.
- Cream together the butter and sugars for a few minutes or until ligher and fluffy.
- Beat in the vanilla extract and egg, until nice and smooth.
- Stir in the baking soda and salt.
- Then add the all-purpose flour in batches rather than all at once, just to combine.
- Finally, fold in the chocolate chunks and any other add-in until well-distributed through out the batter.
- Place 2 tbsp sized mounds of dough onto the prepared sheet, 2 inches apart.
- Sprinkle the tops with a pinch of sea salt before placing the tray in the oven for 9-11 minutes or until the chocolate has melted, the dough is slightly golden brown and less glossy than before.
- Cool for a couple minutes on a wire rack before serving.
Video
Notes
Freezing the cookies: You can also wrap the remaining dough in some cling film (in a log shape) and freeze until you're ready to bake. Simply slice the log up (1.5 cm thick) and place on a cookie sheet about an inch or two apart, then bake. You don't even need to thaw out the dough. The baked cookies keep well for about a week, though I doubt they'll last that long.
adapted from Not Without Salt