These Soft and Chewy Chocolate Chip Cookies are causing serious addiction, made with white and dark chocolate. Perfect dessert or snack if you manage to make them without eating the entire bowl of dough!
© Anna Can Do It!
As weird as it probably sounds, making Chocolate Chip Cookies was one of my biggest fears for years. I’ve tried to make them a few times but failed miserably. This month I decided to defy my fear and make the best Chocolate Chip Cookies I can! The result was soft, chewy, and divine!
These Soft and Chewy Chocolate Chip Cookies are causing serious addiction, made with white and dark chocolate. Share on X
© Anna Can Do It!
The Secret of the Soft and Chewy Chocolate Chip Cookies:
- You need room-temperature butter! It’s the perfect state of butter to make a fluffy buttercream with sugar!
- If you use too much butter the cookie will be runny and too thin.
- Make sure your dough is cold before you scoop it onto the baking sheet! Put the dough in the fridge for 10-15 minutes if needed or for safety’s sake.
- The molasses in the brown sugar makes the chocolate chip cookies gooier, and chewy.
- Don’t or just lightly press down your scooped dough! It’ll spread on its own without help thanks to the butter!
- Make sure you leave enough space between the dough balls. Put a maximum of 6-8 on the baking sheet.
- Don’t overbake them! As soon as they have a nice color and you can lift them without baking, remove them from the oven!
- The best and quickest way to cool them is using a cooling rack.
© Anna Can Do It!
Soft and Chewy Chocolate Chip Cookies
Soft and Chewy Chocolate Chip Cookies
Ingredients
- 3/4 cup Butter or margarin Room temperature
- 1/2 cup Sugar
- 1/2 cup Light Brown Sugar
- 1 3/4 cup Flour
- 3 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1 large Egg
- Salt
- Vanilla
- 1 cup White Chocolate Chip
- 1 cup Dark Chocolate Chip
Instructions
- Mix the butter, the sugar, and the light brown sugar.
- Whip them until the mixture is white and airy.
- Add the egg and mix them well.
- Mix the cornstarch, baking soda, salt, and vanilla with the butter mixture.
- Add the flour and the chocolate chips and mix everything together.
- Put the mixture in the fridge for about 1 hour.
- Preheat the oven.
- Form balls from the dough or use an ice cream scoop.
- Put 6-8 balls on a baking sheet. Don't press the balls down.
- Put the remaining dough back in the fridge, until the previous batch bakes.
- Bake them on medium-low heat for 11-13 minutes (depending on your cookies' size) or until the edges turn golden brown.
- Let them cool for 3-4 minutes on the sheet, or until you can move them carefully onto a cooling rack.
© Anna Can Do It!
Make sure to visit my Start Here and Home pages for more posts!
Also check these recipes out!
- Mango Peach Smoothie
- Avocado Caprese Salad
- Perfect Oven Fried Chicken
- No Bake Energy Bars
- Cinnamon Rolls
Question time:
- Which one do you prefer in Chocolate Chip Cookies?
- Thick or Thin
- Soft or Crunchy
- Chewy or Crumbly
- Classic or Extra
- Do you instead make them or buy them?
- Would you like to see a healthier version?
PS.: Our 9th anniversary was great! I got a Believe necklace from Laci! 🙂 We had a day of relaxing, shopping, and watching movies. Also, I found a Hogwarts T-Shirt 😀
Aren’t we just adorable?
Orsolya Anna Papp (@anna_annacandoit) által közzétett fénykép,
