Best soft and Chewy cookies I've ever made!

These cookies are soft and chewy but still have that cookie 'crisp' you expect and they stay that way! I always remove my cookies around 8 minutes and press the tops down with a spoon! Keeps them from being too puffy.Tip: make sure the egg is at room temperature, it makes a difference! I always set mine out when I lay my butter out to sit

Gooey and thick chocolate chip cookies :cookie

This is the double chocolate version of the chocolate chip cookiesthat I always make. The shaping method I show you in Step 5 was taught to me by my friend's husband. You can also use an ice cream scoop but they will turn into really large cookies.You can leave out Step 5 if you want. The photo in Step 6 shows the rounded and flattened cookies on the right and on the left are the regular cookies. If you perform Step 5, the cookies will turn out soft-baked, but even if you don't shape them, they will still be delicious! Recipe by MinPeko

Originally from Chef Michael Smith, the first telly cooking show I watched, and it got me doing cooking and baking til now.This recipe will make around 40 pcs, each dough balls weigh about 15 grams 😅 yes i weigh them lol

I've been using this recipe for about 30 years. These are American-style cookies that make you want to drink a cold glass of milk with them.The origin of this recipeI think the first time I made these was when I was a middle school student living in Canada, following a book. Since then, I've made my own adjustments and have been using this recipe ever since.

I really love soft cookies. Especially when they're really chocolaty. These last up to appox. 2 weeks. Enjoy :)

Everyone has their favorite chocolate chip cookie...this is mine :cookie