Do you like cookies? Me too, I love it!
My favorite are the BIG cookies with chocolate chips in them :-)
You know, the ones that are thick and super-soft in the middle.
Yum! I could eat it every day!
That's why I've been perfecting my homemade recipe for years.
And after years of research, I finally found the perfect recipe for ultra-moist chocolate chip cookies!
This recipe is definitely the best cookie recipe you've ever eaten ! Watch:
- 260 g of flour
- 1 teaspoon baking soda
- 2 teaspoons of cornstarch
- 1 teaspoon of salt
- 170g unsalted butter – melted and cooled
- 200g brown sugar
- 100 g granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 225 g of dark chocolate chips … or more (for those with a sweet tooth!)
- medium sized mixing bowl
- large mixing bowl
- whip
- electric mixer
- 2 baking sheets
- baking paper
- 1 big ice cream scoop, like this one
1. In the medium bowl, use the whisk to mix together the flour, baking soda, cornstarch and salt. Set aside.
2. In the large bowl, use your electric mixer to beat the butter (melted and cooled) with the sugars (crystallized and brown sugar), for one minute.
3. Add the two eggs and the vanilla extract. Beat until you get a well-blended mixture. .
4. Gradually pour the ingredients from the medium bowl into the large bowl.
5. Mix lightly, until there are no more lumps of flour.
6. Add the chocolate chips to the large bowl. To give you an idea, here's what the cookie dough should look like:
7. Cover the bowl of cookie dough with plastic wrap. And put it in the fridge, for about 30 min to 1 h.
8. Remove the dough from the refrigerator and preheat the oven to 175°C, with the racks positioned in the middle of the oven.
9. Line both baking sheets with baking paper.
10. Use the ice cream scoop to make big balls of cookie dough.
11. Tear the balls in 2, pulling lightly on each side.
12. Then press the two halves to stick them together. And lay them on the plate with the torn side facing up, as in the picture below:
Note: cookies will spread during baking. So, take care to space them well on the baking sheet (put 6 to 8 cookies per baking sheet).
13. Bake for approximately 10 to 14 minutes , turning the plate over halfway through cooking.
14. Take the cookies out when they are well spread out and their edges are golden brown. As for the center of the cookies, it should be tender, soft and not quite cooked.
15. Let the cookies cool on the baking sheets for about 15 minutes, until they become firm enough to pull them off the sheet.
16. While they cool, press chocolate chips on top of your cookies, like those found in pastries.
17. Repeat the above steps (from step 9) to use the rest of the dough, until all the cookies are cooked.
There you go, your delicious ultra-moist cookies with chocolate chips are already ready :-)
Easy, quick and delicious, right?
You now know the best cookie recipe in the world with chocolate chips!
You will never be able to do without it again! I'm telling you. Test it and let me know!
You can also enjoy your big American-style cookies with a good glass of cold milk.
As each oven is different, I advise you to make a first batch with only 1 or 2 cookies on a plate.
This will allow you to determine the perfect baking time for your cookies.
By the way, do always a cooking test , for all your recipes.
It's a small technique that can save your life...
That way you can always catch up if you need to make an adjustment to your recipe or cooking time.
