How to make these best chewy chocolate chip cookies, a perfect recipe, easy and with all my secrets to success every time!
Fluffy in the center and crunchy on the outside, with big chocolate chunks, and it's really a perfect snack for kids!
If you are still looking for the best homemade cookie recipe, the easiest and quickest to make? And sureley you've had enough of tasteless, dry cookies recipe!
I also went through the same process before finding THE cookie recipe, fluffy, tasty and with a melting heart.
In this article, I explain how to make them and also give you my secrets to make your cookies succeed!
What are cookies
Cookies are definitely everyone's favorite cookies! These are star snack for the little ones and the favourite treat for the grown-ups!
There are thousands of different recipes for cookies, chocolate, caramel etc... But the trendiest and most favorite recipe is the chocolate chip one.
Best chewy chocolate chip cookies
These little cookies are made of very simple ingredients, butter, eggs, flour and sugar. And in fact that's all it takes to make a great cookie recipe!
Yes, but not only, because to succeed in the cookie recipe, you have to respect certain rules to avoid the mistakes of the flattened cookie when baking, all dry etc...
Like you, I made a lot of cookie recipes found on the web! And I was disappointed with the results, too flat, no flavor, too dry! So I worked on the composition of the recipe, testing and testing again, until I finally got this recipe that I share with you!
Why choose this tasy cookies recipe
- For a more tasty cookies !
- For a chewiest cookies ever !
- The easiest recipe !
- With big chunks of chocolate instead of chips!
Useful tools for this recipe
- A baking tray, to bake the cookies.
- Silicone baking mat or parchment paper.
- Ice cream scoop to measure the dough and have cookies of the same size.
- All purpose flour.
- Eggs at room temperature.
- Unsalted butter, with a softened or melted texture, so that it blends better with the other ingredients.
- Sugar, brown sugar and white granulated sugar.
- Baking soda, for more fluffy cookies.
- Sea salt, perfect association with chocolate.
- Semi-swee chocolate chip, or large chunks cut from a bar of 54% cocoa quality dark semi-sweet chocolate.
- Vanilla extract, to add an extra flavour.
How to make cookies
- Mix the butter with the sugar, in a large bowl place the melted butter cooled or softened with the white and brown sugars and mix with a hand whisk for 1 minute.
- Stir in the egg and vanilla extract, and whisk again for another 1 minute.
- Add the dry ingredients, gradually starting with the flour, baking soda, sea salt and mix this time with a wooden spoon.
- Add the chocolate chips, or chocolate chunks and mix again with the wooden spoon or with your hands.
- Let the dough chill, cover with cling film and place in the fridge for at least 2 hours. (ideally 1 night)
- Shape the cookies with an ice cream scoop or a tablespoon, take out dough balls and place them on a baking tray covered with parchment paper.
- Bake the cookies in a preheated oven at half height for the time indicated.
- Let the cookies cool down, before moving them, they are still a little soft, but they will harden a little as they cool down.
Secrets to successful cookies
Here's a summary of what you need to remember to get the best super chewy and soft cookies ever. Each of these actions is essential to get the best out of this recipe.
- Use softened butter as an ointment or melted and cooled.
- Eggs at room temperature blend better with other ingredients.
- Baking soda instead of baking powder.
- Chill the dough overnight.
- The Sea salt brings out all the flavours.
- Use an ice cream spoon to shape the cookies.
- Do not over-mix the cookie dough
- Do note over bake the cookies
The texture of the butter is important, it will bind the ingredients together and brings an extraordinary flavor to the cookies.
Use melted and cooled or even softened butter in an ointment, so that it blends better with the other ingredients and obtain these cookies with the tasty taste of butter.
Eggs at room temperature
Eggs are also a binding ingredient that is best incorporated when they are at room temperature. If your eggs are cold then spend the few moments under hot water.
Baking soda is a leavening agent that makes the dough grow and brings softness to the cookie. Use baking soda instead of baking powder for very thick cookies, it is 4 times more powerful than baking powder.
Chill the chocolate chip cookies
This is the key to successful cookies! By letting the dough chill, the flour and sugar will have time to absorb the liquid ingredients and the cookies will taste better. Also baking with a cold dough allows the butter to melt less quickly and the cookies keep their round and puffy shape.
Add seal salt
It is well known in pastry that salt is a taste enhancer, here we use sea salt which brings an incomparable flavor and which combine perfectly with chocolate.
Stir the salt into the cookie dough and sprinkle a little sea salt over your cookies at the end of baking.
Use ice cream scoop
The ice-cream scoop is the key tool for shaping the cookies, it allows you to perfectly dose the dough. Also to have cookies of the same size and above all to have an airy cookie dough compared to shaping with the hands, the dough is less compact, which gives even fluffier cookies.
Do not over-mix the cookies dough
Using a stand mixer to make the recipe or over-mixing the dough at the end of the preparation will make it too compact. And we will lose its fluffy texture
Do not over bake the cookies
If you like to eat the cookie dough raw you will understand that baking is a key step to cookie success!
You have to find the ideal baking time according to your oven, an overbaked cookie is a cookie that has lost its moisture and will therefore be too dry in the mouth.
The perfect baking of the cookie is when it is still soft and fragile when it comes out of the oven. As it cools down it will firm up and have the perfect texture.
How to store cookies
Cookies can be stored at room temperature like dry cookies, in a storage box with an airtight lid. But you can also store them in the freezer for up to 3 months.
Other cookies recipes
- Brownie cookies recipe
- White chocolate cranberry cookies
- Chocolate crinkle cookies
- Snicker doodle cookies
Chocolate chip cookies video recipe
Don't forget to tag @sweetlycakes on Instagram if you make my chocolate chip cookies recipe and to add a link to my recipe if you share it on your blog 😉
Chocolate chip cookies
- 200 g Flour - all purpose
- 100 g Sugar
- 50 g Brown sugar
- 120 g Butter - unsalted and melted or softened
- 1 egg
- ½ tsp baking soda - or baking powder
- 3 pinch Sea salt
- 150 g Dark semi-swee chocolate chip
- 1 tsp vanilla extra
- Place the melted butter and the 2 sugars in a large container and beat with a hand whisk for about 1-2 minutes, then add the egg and vanilla extract and continue beating for another 1 minute.
- Gradually stir in the dry ingredients, flour, baking soda, salt and mix with a wooden spoon.
- Finish by adding the chocolate pieces and mix gently, just enough for the chocolate to cling to the dough.
- Leave the dough to rest for at least 2 hours in the fridge (ideally overnight).
- Preheat your oven to 356° F / 180°C and line a large baking tray.
- Take the dough out of the fridge and using a tablespoon or an ice cream scoop, form balls of dough and place them on the baking tray at about 5 cm intervals.
- Bake for about 15-17 min depending on the diameter of your cookies.
- Let your cookies cool down a bit before moving them and enjoy!