Chewy Chocolate Chip Cookies with Melted Butter
Soft and chewy chocolate chip cookies using melted butter, more brown sugar than white sugar and an egg that will guarantee the best chewy cookies!
Servings: 15 cookies
Calories: 205.91kcal
Ingredients
- 100 grams unsalted butter melted and slightly cooled
- ¾ cup brown sugar 150gms
- ¼ cup white sugar 52gms
- 1 large egg room temperature
- 1 to 2 teaspoon vanilla extract
- 1¼ cup all-purpose flour 180gms
- 1 teaspoon cornflour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
Instructions
Prepare the Cookie Dough
- Whisk the flour, cornflour, baking soda and salt together in a large bowl. Set aside.1¼ cup all-purpose flour, 1 teaspoon cornflour, ½ teaspoon baking soda, 1 teaspoon salt
- Take another larger bowl and whisk the melted butter, and brown and white sugar together until no lumps remain.100 grams unsalted butter, ¾ cup brown sugar, ¼ cup white sugar
- Whisk in the egg and the vanilla extract until the batter falls off the whisk like a ribbon when you lift your whisk up.1 large egg, 1 to 2 teaspoon vanilla extract
- Use a spatula and gradually stir the flour mixture into the wet mixture until combined with no traces of dry flour but do not overmix!
- Fold in the chocolate chunks making sure they are distributed all through. It would be hard to get them to stick but do your best to combine them.1 cup chocolate chips
- Cover the dough and chill in the refrigerator for 1 to 2 hours
Divide the dough
- Remove and divide the dough into 15 to 17 smooth balls using an ice cream scoop or 2 to 3 tablespoons of the dough for each cookie.
- Roll them lightly between your palms to a smooth ball and place them on a greased plate and refrigerate until hardened. Chilling is mandatory and I highly recommend chilling the rolled cookie dough balls overnight for better flavour and colour. At this point, you may freeze the dough balls.
Bake the cookies
- Preheat the oven to anywhere between 160℃ to 180℃.
- Line a baking tray with baking paper or foil (you may need two trays depending on your oven size)
- Place the cookie dough balls on a lined baking sheet making sure there is space between each cookie and the edges of the pan so that the cookies can spread evenly.
- Bake in a preheated oven for about 13 minutes but watch them after 8 mins and remove as soon as you see golden spots and brown edges. Cookies will continue to cook while cooling.
Cool and store
- Let them cool for 10 mins on the baking sheet and then move them to the wire rack to cool completely.
- Store in an airtight container for up to 1 week but I bet you will eat them all in a day or two.
Notes
Measurement cup used : 1 cup = 250ml
Nutrition
Calories: 205.91kcal | Carbohydrates: 30.2g | Protein: 2.23g | Fat: 9.4g
