Chewy Make Ahead Chocolate Chip Cookies Recipes

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

CHEWY MAKE AHEAD CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F.
• Grease cookie sheet (I don't do that, I just use parchment paper).
• Cream butter until light and fluffy.
• Slowly add sugars, continuing to cream until smooth and light.
• Beat in eggs, one at a time, and then beat in vanilla.
• In another bowl, stir together flour, baking powder, cornstarch and salt.
• Add to creamed mixture and slowly beat until flour just disappears.
• Stir in chips (you can also add 3/4 cup nuts at this stage if you like).
• Drop by generous tablespoonfuls, about 2 inches apart, on prepared sheets and bake 10 to 15 min, just until edges are golden.
• Cool on sheet 1 min, then transfer to racks to cool.
• The dough can be chilled for about 1/2 hour, then shaped into a log, wrapped in plastic, and stored in refrigerator (or frozen), Cut into 1/2 inch slices and bake as per above. Depending how cold or frozen they are, they might keep the "sliced" shape, for a more natural look, I usually slice them all, then give them a quick roll in my palms and squish to flatten, then use the tips of my fingers to make some indents so it doesn't look so perfect.