Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies by tasty

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  • cup Granulated sugar (100 g)
  • cup Brown sugar (165 g) (packed)
  • 1 tsp Salt
  • cup Unsalted butter (115 g) (melted)
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1 cups All-purpose flour (155 g)
  • tsp Baking soda
  • 4 oz Milk or semi-sweet chocolate chunk (110 g) (110 g)
  • 4 oz Dark chocolate chunk (110 g) (or your preference)


  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!
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