Crunchy outer layer, chewy inside, pure and white chocolate chunks and just a tad salty to balance out all the sweetness. Man oh man what a yummy cookie recipe to have in your repertoire! And something else I love about it is that they’re super easy to freeze and bake from frozen in under 15 minutes!
Recipe by Joyfoodfsunshine
The Best Chewy Chocolate Chip Cookies
- 115 g unsalted butter, softened
- 1/2 cup (100 g) white (granulated) sugar
- 1 cup (100 g) light brown sugar packed
- 1 tsp vanilla extract
- 1 large egg
- 1.5 cups (205 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp sea salt, more to taste
- 200 g chocolate bars (I used a mix of white and pure chocolate)
Make sure your butter is at room temperature and softened before you start.
Preheat oven to 190°C and prepare a baking pan with baking paper.
In a large bowl mix the flour, baking soda, salt, baking powder. Set aside.
In another bowl add the butter and start whisking until getting a bit fluffy, ± 1 minute. Add the sugars and combine well with a whisk, ± 2 minutes.
Add the egg and vanilla and beat until fluffy.
Mix in the dry ingredients until combined, it will be a sticky dough.
Taste and add more salt if you like (I tend to like the cookies on the salty side).
Roughly chop the chocolate bars, you'll get a mix of sizes and mix these into the dough.
Make 2-3 tbsp balls (I used an ice-cream scoop for this, but you can use a regular spoon of course, just make sure they're all roughly the same size).
Place the balls evenly spaced on the baking sheet, making sure you leave enough room in between them so they can expand. I can fit 6-8 cookies at a time.
Bake in the preheated oven for 8-10 minutes (every oven is different, mine baked for 9 minutes).
They're done when they're just barely starting to turn a light brown, they'll seem undone, but they're not, I promise!
Let them sit on the baking pan for 2 minutes and then move them to a cooling rack to cool for another 10 minutes.
Eat warm like this or let them cool completely and store in an airtight container for up to 5 days (if you can wait that long).
These cookies are great to freeze! Make the balls, place them into an airtight container and freeze. When ready to bake lay them on a lined baking sheet and place them in a cold oven. Turn the heat to 180°C and bake for 15 minutes. They'll spread out a little less but are just as tasty!