The Best Chewy Cafe Style 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!

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

THE BEST CHEWY CAFE STYLE CHOCOLATE CHIP COOKIES

Steps:

• In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat together the cooled melted butter and the sugars with a hand mixer for about one minute. Then add the eggs and vanilla extract. Beat until just combined.
• Slowly add the dry ingredients and mix briefly, just until there are no flour crumbs left. Fold in the chocolate chips.
• Cover and refrigerate the dough for 30 minutes to an hour.
• Remove the dough from the refrigerator and preheat the oven to 325, making sure you have the racks in the middle of the oven.
• Remove the dough from the refrigerator and preheat to 325 degrees, making sure you have the racks in the middle of the oven.
• Scoop 1/4 cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides.
• Smash the two halves together, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
• Bake for about 12 minutes, rotating halfway through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and justly slightly undercooked.
• Let cool on the baking sheets until the cookies are firm enough to remove.