Classic Chewy Chocolate Chip Cookie
Classic Chewy Chocolate Chip Cookie
Ingredients
- 110 g melted butter
- 100 g granulated white sugar
- 65 g light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 150 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100 g dark chocolate chips
- 50 g milk chocolate chips
- as needed sea salt, for sprinkling (optional)
Instructions
- 1
Pour 110 g of melted butter into a large mixing bowl. Add 65 g of light brown sugar and 100 g of granulated white sugar. Whisk the melted butter and sugars together until they are well combined and the mixture resembles wet sand.
⏱️ 3 min
- 2
Crack 1 large egg into the mixture, then add 2 teaspoons of vanilla extract. Whisk again until all ingredients are fully combined.
⏱️ 2 min
- 3
Sift 150 g of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt into the wet mixture in the bowl. Using a spatula, gently fold the dry ingredients into the wet mixture until they are almost combined.
⏱️ 4 min
- 4
Add 100 g of dark chocolate chips and 50 g of milk chocolate chips to the dough. Continue to fold the mixture with the spatula until the chocolate chips are evenly distributed throughout the dough.
⏱️ 3 min
- 5
Scoop the dough into 9–11 individual balls. Place the dough balls on a plate or tray and chill them in the fridge for at least 1 hour or overnight.
⏱️ 3 min
- 6
Preheat your oven to 180°C (350°F). Take the chilled dough balls and gently roll each one in your hands to ensure a smooth, round shape. Place the rolled dough balls on a lined baking tray, ensuring they are spaced 2 inches apart.
⏱️ 5 min•🌡️ 180
- 7
Bake the cookies for 9–12 minutes until the edges are set. For chewier cookies, slightly underbake them.
⏱️ 12 min•🌡️ 180
- 8
Allow the baked cookies to cool on the baking tray for 5–10 minutes. Then, carefully transfer them to a wire rack to cool completely. Optionally, sprinkle with sea salt after baking.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chewy Chocolate Chip Cookie
- 110 g melted butter
- 100 g granulated white sugar
- 65 g light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 150 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100 g dark chocolate chips
- 50 g milk chocolate chips
- as needed sea salt, for sprinkling (optional)
Instructions
- 1
Pour 110 g of melted butter into a large mixing bowl. Add 65 g of light brown sugar and 100 g of granulated white sugar. Whisk the melted butter and sugars together until they are well combined and the mixture resembles wet sand.
⏱️ 3 min - 2
Crack 1 large egg into the mixture, then add 2 teaspoons of vanilla extract. Whisk again until all ingredients are fully combined.
⏱️ 2 min - 3
Sift 150 g of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt into the wet mixture in the bowl. Using a spatula, gently fold the dry ingredients into the wet mixture until they are almost combined.
⏱️ 4 min - 4
Add 100 g of dark chocolate chips and 50 g of milk chocolate chips to the dough. Continue to fold the mixture with the spatula until the chocolate chips are evenly distributed throughout the dough.
⏱️ 3 min - 5
Scoop the dough into 9–11 individual balls. Place the dough balls on a plate or tray and chill them in the fridge for at least 1 hour or overnight.
⏱️ 3 min - 6
Preheat your oven to 180°C (350°F). Take the chilled dough balls and gently roll each one in your hands to ensure a smooth, round shape. Place the rolled dough balls on a lined baking tray, ensuring they are spaced 2 inches apart.
⏱️ 5 min•🌡️ 180 - 7
Bake the cookies for 9–12 minutes until the edges are set. For chewier cookies, slightly underbake them.
⏱️ 12 min•🌡️ 180 - 8
Allow the baked cookies to cool on the baking tray for 5–10 minutes. Then, carefully transfer them to a wire rack to cool completely. Optionally, sprinkle with sea salt after baking.
⏱️ 10 min