Chewy Chocolate Chip Cookies

I’m glad I was still able to find Hershey’s chocolate chips at the supermarket. So I had to try out this recipe and the cookies were simply yummylicious 😋😋

For a batch of 24 medium to large sized cookies:

Ingredients

150g all purpose flour (a little more than a leveled cup)

1/2 teaspoon baking soda

1 teaspoon cornstarch 

1/2 teaspoon salt

100g unsalted butter at room temperature

80g dark brown sugar

45g granulated sugar

1 egg at room temperature

1 teaspoon pure vanilla extract

1 cup chocolate chips: I mixed white and dark chocolate. You can replace with chocolate chunks if chips are not available

I use my KitchenAid standing mixer. In the bowl, whisk the soft butter with the sugars until no lump remains. You can use one type of sugar if one or the other is not available. Then add the egg and the vanilla extract and keep whisking.

In a separate bowl, mix the dry ingredients: flour, baking soda, cornstarch, and salt. Add to the wet ingredients and combine all of them manually with a spatula. You will have a thick dough. Add the chocolate chips / chunks and mix.

Place in your fridge for at least 3-4 hours. I keep them overnight. Chilling is a mandatory step in the process and the longer you can wait, the better. The dough can be kept up to 3 days in the fridge. You can freeze it up for up to 3 months.

Get the dough out of the fridge for about 10-15 minutes. Meanwhile, preheat your oven at 165 degrees Celsius.

Take out your baking mats and start rolling the dough into balls that are taller than wide: this will make your cookies bake up to be thick. You can add more chocolate chips to decorate the cookies before placing the mats in the oven.

Bake the cookies for about 10-12 minutes depending on their size. They will look under baked and soft but when you place them on the cooling rack to cool completely they will harden on their crust and remain chewy on the inside.