Soft, Chewy, chocolaty in short "THE BEST" Chocolate Chip Cookies recipe you will ever need. Oh and I must must mention these cookies are super duper addictive, you just cant stop after eating one. These are great for snacking or for breakfast with glass of milk, tea, coffee Or even for dessert with some vanilla icecream. Yum! Its definitely not one of those healthy snacks but once in a while such treats can be rewards for all the healthy and clean eating we do. Also these are much better than buying a box of store bought cookies as you know what exact ingredients you are eating and bonus they taste so much better too.
To make these soft and chewy cookies its important not to over-bake the cookies. You may feel the cookies are not cooked/under-cooked. But believe me, they cook as they cool on the baking tray as well as on the cooling rack. Over-baking them in oven makes them hard. Using melted butter also helps in making the cookies nice and soft. I prefer to add more brown sugar than granular as I like the caramel flavor the brown sugar gives to this cookie but you can switch the amounts too. Bake all at once or portion size the dough into round balls and freeze. When you craving some cookie just bake and enjoy a freshly homemade yummy cookie.
Now to the recipe...
1 and 1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
6 tbsp butter
1/2 cup packed brown sugar
1/4 cup granulate sugar
1 tsp vanilla extract
1 cup chocolate chips
In a clean dry bowl, add the dry ingredients like flour, baking soda and salt. Mix and keep aside. Melt the butter in a microwave safe dish and keep it aside to cool completely.Preheat the oven to 350F and line a cookie sheet or baking tray with parchment paper.
In another bowl add the brown and granulated sugar. Mix the two and then add the cooled melted butter and whisk until well combined and creamy. Then add the egg and whisk to combine followed by vanilla essence. Mix well. The wet mixture is ready.
Now add the dry flour mixture to the wet mixture and using a spatula (or hand) mix well to form a soft dough. Then add the chocolate chips reserving about couple of tbsp or so for garnishing. Mix well.
Now you can either bake the cookies right away or chill the dough in refrigerator for about 15-30 mins or more. See notes for freezing the dough.
Place a heaped tbsp of the dough on the lined tray keeping enough space between the two cookies to allow them to spread. Flatten the dough slightly using spatula or fingers and place some additional chocolate chips on top (this step is optional). Bake for 9-12 minutes depending on your oven settings. I baked mine for exact 10 mins allow to cool in the pan for 10 mins after which transfer them onto a cooing rack. The cookies look golden brown from the sides but under cooked from the center. Don't worry as they will cook further on the baking tray. Continue making the remaining cookies in similar manner. Allow them to cool completely on the cooling rack and then store them in airtight container at room temperature. They are good for up-to a week.
- You can freeze this dough if you don't want to bake all the cookies at once. Make round balls (this way you already have them portioned and ready to bake when needed) and freeze them on the baking tray. Once frozen transfer to freezer safe bags and keep until ready to use. When you want to make cookies, thaw them or directly bake them. The baking time may vary if the dough is frozen.
- Make sure not to over bake the cookies or else will result in hard cookies.
- Melted butter gives soft cookies.
- You can also add nuts of choice like walnuts, pecans to the cookies along with chocolate chips.