Begin typing to search, use arrow keys to navigate, press Enter to select and best chocolate chip cookies easy search query. Have a recipe of your own to share? The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor.
Estimated values based on one serving size. 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. 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. Line a baking sheet with parchment paper.
Bake for 12-15 minutes, or until the edges have started to barely brown. Why are air fryers flying off shelves? Perfect for a bake sale or with your afternoon tea. 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely.
Will keep for three days in an airtight container. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate links. This is the recipe you are going to reach for every single time.
I tested it for years to get it perfect just for you. Of all my cookie recipes, this is one of my favorites I make on repeat all year long. The result is a perfect soft chocolate chip cookie that stays soft for days! We’ve tested the recipe so many times to make them perfect so you don’t have too! The best way to measure it is to lightly spoon the flour into a dry measuring cup and level it off. Cold eggs don’t mix well with the other ingredients.
I love semi-sweet ones, but you can use milk chocolate chips or dark chocolate chips, too. Dry Ingredients: Combine the flour, baking soda, and salt in a medium bowl. Just remember, the air is the enemy so always keep them in an airtight container for the best results. They will keep for three to four days. Freezer You can freeze them, too! Once they are cooled, place them in a freezer bag or container.
I like to stack them with wax paper or parchment paper separating the layers. This will keep them from sticking together. Let them thaw at room temperature before serving. This happens when the butter is too warm. When you mix the butter it should be soft but not melted.