Moist and Chewy Chocolate Chip Cookie

Name: Moist and Chewy Chocolate Chip Cookie
Cuisine: American
Ingredients: 110 grams Unsalted butter; 100 grams Brown sugar; 70 grams Granulated sugar; 1 large egg; 1/2 tsp Vanilla essence; 170 grams Plain flour; 1/2 teapooon Baking soda; 170 grams Semi-sweet chocolate chips

cookpad.japan @cookpad_jp

I first saw these in a book when I was living in Canada as a junior high school student. After that, I made my own variations.

If you over-bake them, they won't be chewy. Recipe by MinPeko

I first saw these in a book when I was living in Canada as a junior high school student. After that, I made my own variations.

If you over-bake them, they won't be chewy. Recipe by MinPeko

cookpad.japan @cookpad_jp

I first saw these in a book when I was living in Canada as a junior high school student. After that, I made my own variations.

If you over-bake them, they won't be chewy. Recipe by MinPeko

I first saw these in a book when I was living in Canada as a junior high school student. After that, I made my own variations.

If you over-bake them, they won't be chewy. Recipe by MinPeko

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Ingredients

110 gramsUnsalted butter
100 gramsBrown sugar
70 gramsGranulated sugar
1 largeegg
1/2 tspVanilla essence
170 gramsPlain flour
1/2teapooon Baking soda
170 gramsSemi-sweet chocolate chips

Saved

Steps

1

Combine the flour and baking soda in a bowl and mix with a whisk. Bring the butter to room temperature. Preheat the oven to 180℃.
2

Use an electric mixer to cream together the sugars and softened butter (the picture shows a double batch).
3

Add the egg and mix.
4

Add the flour and baking soda and fold in with a spatula.
5

When it reaches the point where it's only just a tad powdery, add the chocolate chips and fold them in.
6
7

Use two spoons to drop balls of dough onto a baking sheet lined with kitchen parchment paper. Leave about 5-6 cm between each piece of dough.
8

Bake in an oven at 180℃ for about 10 minutes until the edges are golden brown.
9

Use a spatula to transfer the cookies to a rack to cool. They're rather soft when freshly baked, but once cooled, they will harden a bit.
10

Once cooled, I recommend you place these in a bag and store them in the refrigerator. You can eat them directly after removing from the refrigerator.
11

If you reduce the amount of chocolate chips and add some nuts (such as walnuts, peanuts, almonds), it's delicious.
12

Also try my double chocolate chip cookies at.
https://cookpad.wasmer.app/us/recipes/152346-moist-chewy-double-chocolate-cookies

Moist & Chewy Double Chocolate Cookies