Aug. 28, 2017
Chewy Chocolate Chip Cookies
The favorite family cookie for a yummy snack at any time of day
As a little girl, the soft chocolate chip cookies used to be my favorite treat my mom used to buy from the supermarket. It went great with a cold glass of milk on the side. The dipping was my favorite part, which made it even softer and the way it just melts in the mouth… I loved it!
Well, lately I’ve been having a craving for that soft chewy cookie snack so I tried a few experiments and got it just the way I love!
What’s great about this recipe is that you can customize it however you’d like and give it your own twist. Just substitute the chocolate chips with any additions you love - nuts, raisins, coconut, almonds… etc. just be creative and have fun with it!
It’s simple and THE perfect snack with a glass of milk.
ENJOY!
Chewy Chocolate Chip Cookies Recipe
Ingredients:(for 60 cookies)
1 cup brown sugar
½ cup granulated sugar
2 teaspoons pure vanilla extract
3 eggs, room temp.
4 cups flour
2 teaspoons baking soda
½ teaspoon salt
250 grams chocolate chips (milk/dark/white chocolate) OR you can add nuts/raisins/coconut or any other preferred additions
Method:
- Preheat oven to 180 degrees. Line 2 baking trays with nonstick baking paper.
- Beat butter and sugar in a bowl until creamy. Beat in vanilla and eggs until combined. Stir through the remaining ingredients until combined and a sticky dough forms.
- To make the cookies round and smooth - roll tablespoonfuls of the mixture into balls with your hands (or if you prefer the rough cookie texture - use a tablespoon to make small scoops of the mixture and place on tray without rolling into balls, as in the picture above) and place on the baking trays, spacing them well apart, allowing room for the cookies to spread and flatten slightly.
- Bake for 10-15 minutes, until lightly brown and still slightly soft in the center.
- Remove from oven and leave on the tray for a few minutes to set and then lift onto a cooling rack.
- Eat and enjoy with a nice cup of cold milk on the side for dipping :)
A small tip:
Since this recipe makes a pretty big batch of cookies, you can store the unbaked cookies in an airtight container or in a Ziploc bag in the freezer in case you don’t have time to prepare it all from scratch and need it a.s.a.p. :)
ENJOY!
You can check out my other recipes here:
See you soon!
All pictures are original and mine, taken with my super professional camera in my Galaxy 7 phone
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@cooknbake