These are the best soft chocolate cookies! No cooling required. Only classic chocolate biscuits are very smooth!
INGREDIENTS
- 1 egg
- 1 1/2 cups all purpose flour (more as needed – see video)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (but I always add a little extra)
- 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)
- 8 tablespoons of salted butter
- 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla
INSTRUCTIONS
- Preheat oven to 350 degrees. Microwave the butter for 40 seconds to melt the grid. It does not have to be hot - but it must be almost completely in liquid form.
- Use a mixer or racket to beat butter with sugars until they become creamy. Add vanilla and eggs. Beat at low speed until it melts - from 10 to 15 seconds or so (if you hit the eggs for a long time, the cookies will be heavy).
- Add flour, baking powder and salt. Mix until it crumbles. Use your hands to squeeze the pieces together into the dough. It should form a large ball that is easy to handle (exactly in the stage between "wet" dough and "dry" dough). Add chocolate chips and take them with your hands.
- Roll the dough into 12 large balls (or 9 great cookies) and put them on a baking sheet. Bake for 9-11 minutes until cookies look bloated and dry and turn golden. Warning, Friends: Do not switch. This advice may be written everywhere on each recipe for cookies, but this is necessary to keep cookies soft. Remove them even though they do not seem ready yet (see the picture in the publication). They will be pale and overgrown.
- Allow them to cool in the pan for about 30 minutes (I mean, well, eat four or five, then let the cold cool down). Will sink into heavy, dense cookies that are the best in the entire country. It should remain soft for several days if stored in a sealed container. I also love to freeze them.
To get the full recipe visit original recipe: pinchofyum
Sorry to make you click a link for the recipe, but know I’m grateful for you.
