BEST Chewy Chocolate Chip Cookies

Chocolate Chip Cookies are not only the most iconic cookie, but they’re one of my absolute favorites. My basic chocolate chip cookie recipe is the most popular one on this site and I’ve also made tons of variations too! Whenever I think about making cookies it’s going to be chocolate chip with some special add-in or simple technique to make a new kind of cookie.

To get us in the mood for National Chocolate Chip Cookie Day I’m sharing my favorite CHEWY Chocolate Chip Cookie recipe. This recipe has a slightly different texture than my original recipe: they’re chewier! Sometimes you want a gooey chocolate chip cookie, sometimes you want a pillowy soft one, and sometimes you want chewy cookies.


INGREDIENTS
1/2 cup unsalted butter softened
1/4 cup Karo Corn Syrup (Light)
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 1/2 cups chocolate chips (semi-sweet or milk) plus more for topping

INSTRUCTIONS
Note: This dough requires chilling.
Place softened butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add Karo Corn Syrup and brown sugar and mix on low speed until the mixture is smooth. Tip: spray your measuring cup with nonstick cooking spray before measuring your corn syrup. This will ensure easy pouring. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

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