The Best Chewy Chocolate Chip Cookies
Best Chewy Chocolate Chip Cookies
These chocolate chip cookies are soft from inside and a little crispy from outside. Perfect for tea time or sweet cravings! You only need a few simple ingredients. Follow these easy steps and enjoy homemade delicious cookies.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Granulated Sugar | ½ cup (100 g) |
| Brown Sugar (packed) | ¾ cup (165 g) |
| Salt | 1 teaspoon |
| Unsalted Butter (melted) | ½ cup (115 g) |
| Large Egg | 1 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 1 ¼ cups (155 g) |
| Baking Soda | ½ teaspoon |
| Milk or Semi-Sweet Chocolate Chunks | 4 oz (110 g) |
| Dark Chocolate Chunks (optional) | 4 oz (110 g) |
About Ingredients
We use both white and brown sugar for perfect chewy texture. Butter gives rich taste and vanilla adds sweet aroma. A mix of milk and dark chocolate chunks make the cookies gooey and chocolaty. Chilling the dough gives better flavor and shape.
Cooking Instructions
- In a large bowl, mix white sugar, brown sugar, salt, and melted butter until smooth paste is formed.
- Add egg and vanilla extract. Beat well until light ribbons form.
- Sift in flour and baking soda. Mix gently with a spatula (don’t overmix).
- Add chocolate chunks and mix. Chill the dough for at least 30 minutes or overnight.
- Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
- Use ice cream scoop or spoon to place dough balls on tray. Keep 4 inches gap between cookies.
- Bake for 12-15 minutes or until edges are lightly brown.
- Cool completely and enjoy with tea or coffee!
Nutrition Information (Approx.)
- Calories per cookie: 220 kcal
- Fat: 11 g
- Carbohydrates: 29 g
- Protein: 2 g
- Sugar: 18 g
Cooking Tips
- Always chill the dough for better flavor.
- Use chocolate chunks instead of chips for gooey center.
- Don’t overbake—cookies continue to cook after taking out of oven.
- Store in airtight container for 3–5 days.
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