Moist and Chewy Chocolate Chip Cookies

Name: Moist and Chewy Chocolate Chip Cookies
Cuisine: American
Ingredients: 1/2 cup unsalted butter (about 110 grams); 1/2 cup brown sugar (about 100 grams); 1/3 cup granulated sugar (about 70 grams); 1 large egg; 1/2 teaspoon vanilla extract; 1 1/3 cups all-purpose flour (about 170 grams); 1/2 teaspoon baking soda; 1 cup semi-sweet chocolate chips (about 170 grams)

MinPeko @cook_40097461

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 recipe
I 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'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.

MinPeko @cook_40097461

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.

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Ingredients

1/2 cupunsalted butter (about 110 grams)
1/2 cupbrown sugar (about 100 grams)
1/3 cupgranulated sugar (about 70 grams)
1large egg
1/2 teaspoonvanilla extract
1 1/3 cupsall-purpose flour (about 170 grams)
1/2 teaspoonbaking soda
1 cupsemi-sweet chocolate chips (about 170 grams)

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Steps

1

In a bowl, mix the flour and baking soda with a whisk. Bring the butter to room temperature. Preheat the oven to 350°F (180°C).
2

Using a hand mixer, thoroughly mix the sugars and room temperature butter until creamy (the photo shows double the amount).
3

Add the egg and mix further. Add the vanilla extract and mix.
4

Add the flour and baking soda, and mix with a spatula.
5

When a little flour remains, add the chocolate chips and mix further.
6
7

Using two tablespoons, drop the dough onto a cookie sheet lined with parchment paper. Leave 2-3 inches (5-6 cm) between each as they will spread.
8

Bake in a 350°F (180°C) oven for about 10 minutes, until the edges are lightly golden. Remove from the oven.
9

Transfer to a rack using a spatula. They will be very soft when hot but will firm up as they cool.
10

Once cooled, store in a bag or container in the freezer. You can eat them straight from the freezer.
11

You can reduce the amount of chocolate chips and add nuts (walnuts, peanuts, almonds) to your liking for a delicious variation.
12

Recipe ID: 18836401. I've also added a double chocolate chip cookie recipe. Check it out!