Steps to Prepare Homemade The Best Chewy Chocolate chip Cookie

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, the best chewy chocolate chip cookie. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

The Best Chewy Chocolate chip Cookie is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. The Best Chewy Chocolate chip Cookie is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook the best chewy chocolate chip cookie using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make The Best Chewy Chocolate chip Cookie:

1. Get granulated sugar 1/2 cups
2. Make ready Brown sugar, packed 3/4 cups
3. Prepare Salt 1 teaspoon
4. Take Unsalted butter, melted 1/2 cups
5. Take Eggs 1
6. Make ready Vanilla extract 1 teaspoon
7. Take All-purpose flour 1 1/4 cups
8. Make ready Baking soda 1/2 teaspoon
9. Make ready milk or semi-sweet chocolate chunks 4 oz
10. Make ready Dark chocolate chunk or your preference 4 oz

Instructions to make The Best Chewy Chocolate chip Cookie:

1. In a large bowl, whisk together sugars, salt, and butter until a paste forms with no lumps.
2. Whisk in the egg and the Vanilla, beating until light ribbons fall off the whisk and remain short while before falling back to the mixture.
3. Sift 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).
4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavour and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.
5. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. 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.
7. Bake for 12-15 minutes, or until the edges have started to barely brown.
8. Cool completely before serving.
9. Enjoy!

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