I can’t tell you the amount of times I’ve made chocolate chip cookies and how often I’ve failed making them chewy. When I say chewy, I want them to stay soft no matter how long they stay out… and chewy all the way through. The thing with baking is that – the measurements need to be followed religiously and that makes it really challenging for someone like me who likes to wing it in the kitchen.
During this lockdown some people learned to bake sourdough bread from scratch, 99.9% of the world population became banana bread experts – and me? I finally managed to make these damn cookies properly chewy.
Safe to say that weeks of recipe testing paid off and I highly recommend that you go and indulge yourself with these chewy cookies. Bon Shabétit!
(for 15 cookies)
125g butter, melted
1 dl granulated sugar
1 dl brown sugar
1 tsp salt
1 tsp vanilla extract
1 tsp baking powder
3 ½ dl plain flour
150g dark or milk chocolate, or your preference
- Melt the butter and mix in the sugars and salt until it’s an even paste.
- Beat in the egg and vanilla extract until it’s a cream-ish mixture
- Sift in the flour and baking powder and mix it even.
- Chop the chocolate in different sizes and add it in and then chill the dough for at least 30 min in the fridge.
- Preheat the oven to 180°C. Put small scoops of the dough onto a baking sheet. Make sure you leave space so that the cookies can spread evenly.
- Press the scoops down with a spoon and add some additional chocolate to the cookies to make them insta-friendly.
- Bake for 10 minutes (This is crucial, don’t leave it for longer!!). Let is cool before you eat one… or 10. Bon Shabétit!