Chewy Chocolate Chip Cookies
There is something about freshly baked chocolate chip cookies. This recipe takes 10 minutes to make the dough, no chilling required, and gives you chewy, moist cookies with crispy edges every single time. I love to have them warm, how about you?
Chocolate Chunk Cookies
Ingredients
- 85 grams unsalted butter (3/4th stick)(room temperature)
- â…“ cup light brown sugar +1 tablespoon (tightly packed)
- 3 tablespoons white castor sugar
- 1 egg (room temperature)
- 1 teaspoon Vanilla extract
- 1 cup all-purpose flour +2 tablespoons
- 2 teaspoons Cornstarch
- ½ teaspoon Baking soda
- ½ teaspoon Kosher Salt
- Âľ cups chocolate chip or chopped chocolate
Instructions
- Sift together flour, cornstarch, salt, and baking soda.
- Add room-temperature soft butter to a microwave-safe bowl( use a large bowl, so that you can make the dough in the same). Microwave butter for 12 seconds. ( imp ref note 1)
- To butter add light brown sugar and white sugar. Whisk for 2-3 minutes until it looks pale and light in colour.
- Add egg and vanilla extract. Whisk again for 1 minute until the mixture looks light and airy.
- Stir in the dry flour mix and fold with a spatula until mixed and no dry patches of flour remain.
- Fold in the chopped chocolate/ chocolate chip. Ler the cookie dough mixture rest for 10-15 minutes. ( this lets the flour to get hydrated).
- While the dough is resting, preheat oven to 350 F.
- Take a medium-size ice cream/cookie scoop and scoop out 60-65 grams of dough for XL giant cookies. Place portioned cookie dough balls on a cookie sheet. These will spread quite a bit when baked, so place them apart.
- Bake the cookies for 10-12 minutes or until the edges are very lightly browned. (Giant cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool.
- Let the cookies rest on the baking sheet for 10 minutes, then move to a wired rack and let it cool further.
Notes
- We are not melting the butter entirely. the idea is to just melt 1/4 of it and rest 3/4th should still be solid. Once you microwave soft room-temperature butter, you will see the butter has just started melting and there is very little melted butter at the bottom. Don’t get tempered to microwave longer than 12 seconds else the cookie batter at the end will be too liquidy.Â
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is there any substitute for eggs ?