Chewy Chocolate Chip Cookies
Crisp edges, soft chewy centres and pools of dark chocolate. The cookie everyone asks you to make again.
Procedimento
-
Whisk melted butter with both sugars until smooth.
-
Beat in the eggs and a splash of vanilla.
-
Fold in flour, baking soda and salt, then the chocolate chips.
-
Chill the dough 30 minutes for thicker cookies.
-
Scoop and bake at 180°C for 10–12 minutes until edges set but centres look soft.
💡 Consigli
Pull them out while the middles still look underdone — they finish setting on the tray and stay chewy. Chilling stops them spreading too thin.
📝 Note
The unbaked dough freezes well — bake from frozen, adding 2 minutes.
Valori nutrizionali a porzione
Domande frequenti
Why melted butter?
It gives a denser, chewier cookie than creamed butter.
Recensioni
Lascia una recensione
Ancora nessuna recensione. Cucinala per primo.
Potrebbe piacerti anche
1h
In evidenza
Classic Chocolate Cake
A deeply moist, tender chocolate layer cake with a silky chocolate buttercream — the only chocolate cake recipe you'll…
5 min
Creamy Overnight Oats
Thick, spoonable oats you make in two minutes tonight and grab cold tomorrow. Endlessly customisable.
10 min
Avocado Toast with Soft Egg
Crushed avocado on crunchy sourdough, a jammy egg, chilli flakes and lemon. The breakfast that earned its hype.