RECIPE: Chewy Chocolate Chip Cookies
Hi!!! I'm Mai and I may have just ate about 10 cookies in one sitting LOL. Okay but seriously though I have finally perfected this chewy chocolate chip cookie recipe and finally sharing and if you keep reading to the bottom I'm sharing some awesome hacks to make your baking life easier.
INGREDIENTS
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- A pinch of salt (this seriously makes the chocolate more chocolatey)
- 3/4 cup (180 ml) unsalted butter, melted (but if you only have salted butter, omit the pinch of salt above)
- 1 and 3/4 cup brown sugar
- 1 egg
- 1 egg yolk
- 7 oz milk chocolate
DIRECTIONS
1. Preheat oven to 375 °F and put oven rack into the middle
2. Line two or three baking sheets with parchment paper
3. In a large bowl, sift flour, baking soda, baking powder, and salt. Once mixed set aside.
4. In another bowl, combine the butter and brown sugar. Add the eggs and stir until smooth.
5. Stir in the dry ingredients and chocolate. Cover and refrigerate for 1 hour.
6. With an ice cream scoop, shape each cookie. As you place the raw cookie dough onto the cookie sheet, have them about 2 inches apart.
7. Bake for 8 to 9 minutes or until lightly browned all around. They will still be very soft in the centre. Cool completely on the wire rack.
Baking Hacks
1. HOW TO STORE
To store chocolate chip cookies and to keep them chewy. Store in airtight container with a piece of white bread. (I know sounds weird, but I did a little research and it works. I have actually tested this out and it works)
2. ROOM TEMP EGGS
If your on a time crunch for baking and need room temperature eggs, put eggs into a bowl of hot water for 3 minutes and voila room temperature eggs.
3. EGG SUBSTITUTE
If recipe calls for eggs but you ran out give this recipe
- 1.5 teaspoons of vegetable oil
- 1.5 tablespoons water
- 1 teaspoon baking powder per egg
4. ROOM TEMP BUTTER
Place your stick of butter inside a ziplock bag. Use a rolling pin to flatten the butter out into a thin layer. At that point it’ll be soft enough to scoop out of the bag with a rubber spatula.
Thanks so much for checking out this yummy recipe. What are some of your go to baking recipes that you always go back to. I would love to hear about them. I hope you give this recipe a try and let me know what you think.