Chocolate Chip Cookie
Posted September 1st, 2008 in Food 4 Comments »
“These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!”
I agree!! 🙂
<Chewy Chocolate Chip Cookie>
- 250 g all-purpose flour
- 2 g baking soda
- 3 g salt
- 170 g unsalted butter, melted
- 220 g packed brown sugar
- 100 g white sugar
- 15 ml vanilla extract
- 1 egg
- 1 egg yolk
- 335 g semisweet chocolate chips
* Preheat the oven at 165.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the lined cookie sheets. Cookies should be about 7.5cm apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Hello ! I have a question abt this cookie, does it stay chewy or is it just soft and chewy right out of the oven? Also how many cookies does this recipe make? I’ve been searching all over for a chewy chocolate chip cookie recipe. Hope you can help. LOVE your site btw!
Hi Hazel,
You can make 10 ~ 15 cookies, depends on the size 😀
The cookies stays chewy even they are cooled down. The key points are not over-cooking the cookies, and store them in an air-tight container 😉
I made these just now and they turned out perfect! i was wondering if you can freeze the unused batter for later.
Hazel,
That’s good to hear 😀
Yes, you can freeze the dough. I normally freeze some too.