The best chewy chocolate chip cookies

The best chewy chocolate chip cookies

raw material

12 cookies

  • ½ cup granulated sugar (100 g)
  • ¾ cup of brown sugar (165 g), packed
  • 1 teaspoon salt
  • ½ cup of unsalted butter (115 g), melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cup all-purpose flour (155 g)
  • ½ teaspoon baking soda
  • 4 ounces of milk or semi-sweet chocolate chunks (110 g)
  • 4 ounces of dark chocolate chunks (110 grams), or your preference

Nutrition information

View information

  • Calories 273
  • Fat 14g
  • Carbohydrate 34g
  • Fiber 1g
  • Sugar 23g
  • Protein 3g

Estimated based on a serving size.


  1. In a large bowl, whisk together the sugar, salt, and butter until a lumpy paste is formed.
  2. Add the eggs and vanilla and stir until the light ribbon comes off the blender and hold for a while, then drop into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (be careful not to over-mix, this will cause the gluten in the flour to harden and form a cake biscuit).
  4. Fold the chocolate bars and let the dough cool for at least 30 minutes. For a richer toffee flavor and darker color, refrigerate the dough overnight. The longer the dough is left, the more complex its taste.
  5. Preheat the oven to 350°F (180°C). Line the baking sheet with parchment paper.
  6. Use an ice cream scoop to scoop the dough onto a baking sheet lined with parchment paper. Leave at least 4 inches (10 cm) of space between the biscuits, and leave at least 2 inches (5 cm) of space on the edge of the baking tray so that the biscuits can be spread evenly .
  7. Bake for 12-15 minutes, or until the edges begin to almost brown.
  8. Let cool completely before serving.
  9. enjoy!
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