Perfect Chocolate Chip Cookies

Everybody loves chocolate, everybody love cookies.

So I am going to share The Perfect Chocolate Chip Cookies recipe. That texture is slightly crunchy and chewy.

There is a lot of recipe for chocolate chip cookies, but if you like the crunchy and chewy cookies you must try this recipe! Very recommended! Anyone can make it!
Easy to make, simple ingredients, and no taking time to make it.

Let’s move on to the recipe :

Preparation Steps: 

• Preheat the oven to 350°F (180⁰ C). Line the baking pan with a silicon mat or baking paper. Make it easy to take the cookies.
• In a bowl, beat together the butter, white sugar and brown sugar at medium speed until the batter mixed well. If you don’t have a mixer you can use the whisk to mix the batter.

• Then add the egg and vanilla and mix on low speed until mixed in.

• Sift the flour, salt, and baking soda and gradually add it into the batter. You can use a spatula or mixer to blend it. Use low speed and the batter mix together well. If the batter already smooth and fluffy evenly stop stirring.

Then add a chocolate chip and blend with the batter. If the batter is warm you can chill in the refrigerator for around one hour until the dough firm.

• Drop the dough onto the prepared baking pan with ice cream scoop or tablespoon. Roll the dough like a ball. The size depends on what do you want. If you want to make a giant cookie, take the dough 2-3 scoop and roll it and make a big ball.

• For the best result bake one sheet at one time. Put the baking pan on the middle rack. Bake for 10-15 minutes. The texture of cookie still underbaked. Soft in the middle and crispy on the outside.

Perfect Chocolate Chip Cookies

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Course: Dessert

Cuisine: American

Servings: 18

Ingredients

• 1/2 cup (100 gr) unsalted butter room temperature
• 1/2 cup (110 gr) brown sugar
• 20 gr white sugar
• 1 egg
• 1 1/2 cups (180 gr) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoons salt
• 1 teaspoon vanilla extract ( I use non-alcohol)
• 2 1/4 cups good-quality semisweet chocolate chips

Instructions

• Preheat the oven to 350°F (1800 C). Line the baking pan with a silicone mat or baking paper. Make it easy to take the cookies.
• In a bowl, beat together the butter, white sugar and brown sugar at medium speed until the batter mixed well. If you don’t have a mixer you can use a whisk to mix the batter.
• Then add the egg and vanilla and mix on low speed until mixed in.
• Sift the flour, salt, and baking soda and gradually add it into the batter. You can use spatula or mixer to blend it. Use low speed and the batter mix together well. If the batter already smooth and fluffy evenly stop stirring.
• Then add a chocolate chip and blend with the batter. If the batter is warm you can chill in the refrigerator for around one hour until the dough firm.
• Drop the dough onto the prepared baking pan with ice cream scoop or tablespoon. Roll the dough like a ball. The size depends on what do you want. If you want to make a giant cookie, take the dough 2-3 scoop and roll it and make a big ball.
• For the best result bake one sheet at one time. Put the baking pan on the middle rack. Bake for 10-15 minutes. The texture of the cookie still underbaked. Soft in the middle and crispy on the outside.
• Put out the cookies from the oven. The cookies will firm and crispy by itself after a few minutes.

Notes

• if using salted butter skip salt.
• Your all ingredients are room temperature for easy to blend.
• For butter use softened butter not melted.
• Don’t stir too long because will make the batter stiff.
• You can add nuts or dried fruit on your cookie for more various flavors.

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