Chewy Chocolate Chip Cookies

Well, Where do I start with a good Chewy Chocolate Chip Cookies? The most favourite, popular, easy, delicious, and baked item in baking history. This is not from Wikipedia or any other reference sites. This is my personal opinion 😉

About These Chewy Chocolate Chip Cookies

• These cookies are soft and chewy inside and crunchy outside. They melt in your mouth and are packed with pools of melted chocolate.
• The recipe is similar to my Chocolate Chip Cookies but slightly tweaked.
• In my other recipe, I use chocolate chunks; however, these Chewy Chocolate Chip Cookies contain semi-sweet chocolate chips. I love Hershey's Chipits.
• A critical difference between these two recipes is the use of Egg Yolk in this one. Yolk adds bonding to the recipe component.
• The other difference is that my other recipe uses some Whole Wheat, whereas these cookies use only All-purpose flour.
• This recipe calls for ¼ cup Shortening. In baking, vegetable shortening serves a crucial function: maintaining the softness of baked goods once they cool down. After baking, the shortening retains its soft, semi-solid form when it cools. Consequently, cookies and other baked items prepared with vegetable shortening typically have a smooth texture, whereas those made with butter often have a crispier consistency.

• The ingredients in these Chewy Chocolate Chip Cookies are Granulated and Brown Sugar, Vegetable Shortening, All-purpose Flour, Baking Soda, Egg, Egg Yolk, Vanilla Extract, and Chocolate Chips.

See Related recipes here:

Salted Caramel Chocolate Cookies,

Brown Butter Mocha Cookies,

Chocolate Chip Cookies

How To Make These Cookies

• Cream the butter and shortening with two sugars until light and fluffy.
• Add the egg, yolk, and vanilla extract and mix well.
• Sift all the dry ingredients and add them to the butter mixture. Using a spatula, gently fold them in.
• Add the chocolate chips and mix. Do Not Overmix.
• Use an ice cream scoop to scoop the dough into small balls, about 30 grams each. Place them on a baking sheet and chill them for half an hour.
• Preheat the oven to 350F and line two baking sheets with parchment paper.
• Place the cookie dough balls on the lined baking sheets and leave two inches of space between them.
• Place a few chocolate chips on each cookie dough ball. This is optional.
• Bake them for 10-12 minutes or until their edges look set and light golden.
• Leave them on the tray for 15 minutes, then transfer them to the cooling rack to cool down fully.

Storing: Keep these cookies in an airtight container and a cool place for up to one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe