Aren’t cookies always a good idea? Honestly there are so many recipes out there and you never know if your cookies will be like the ones you have in your mind. I can guarantee you; these cookies are not what you have in mind, because I swear, this is the best chocolate chip cookies recipe you will try!
“A cookie a day, keeps the doctor away!” The saying is a bit different, but the luck that is in my classic chocolate chip cookies, certainly helps against one or the other ailments. They are still pretty soft inside, a bit crunchy on the edge and taste heavenly chocolaty – quasi happiness in biscuit form!
In search of the perfect recipe for chocolate chip cookies, I have finally arrived at the destination! These chocolate chip cookies melt on the tongue. A bit of flour, salt, butter, brown sugar, vanilla and pieces of chocolate make the most perfect chocolate chip cookies I have ever tasted. Of course, I do not want to deprive you of that.
Chocolate chip cookies recipe
Melted butter, sugar overdose and an extra egg yolk guarantee the chewiest chocolate chip cookie texture. Big dark and white chocolate chunks in every single bite. Without the chocolate chips – this is the perfect base for every other cookie recipe you want to have. In the next time I will try more variations and will share it with you guys!
Sweet pastries in combination with intense chocolate – with these words my heart beats faster. I need cookies almost like air to breathe. Especially in the afternoon for tea is nothing without a decent cookie. But I’m picky and do not eat every kinda cookie. It is important to me that it is really nice and soft on the inside and that the edge is a bit crunchy. In addition, the cookies should not be too airy. If that’s all right, I’m almost unstoppable. Therefore, it is very fatal when I bake my classic chocolate chip cookies. They fulfill all these criteria and are also pretty chocolaty.
This trouble chocolate chip cookie recipe is the only one you will ever make. They’re easy to make with no weird ingredients. the perfect chocolate chip cookies on the outside are wonderfully crispy, golden brown and slightly caramelized. Inside they are really nice chewy and juicy. The sweetness of the biscuit should be kept in balance by small chocolate chips made from bittersweet chocolate. Before you start baking, let me give you some tips!
6 tips before you start
- In my chocolate chip cookies I use a mixture of brown and white sugar. A ratio of more brown than white sugar softens your cookies. In addition, the brown sugar gives them a nice caramel note.
- Extra egg yolk for extra moisture. An additional egg yolk in the dough adds extra moisture to your biscuits and makes them irresistibly juicy.
- Be sure to follow the order when preparing. In one of my first biscuit experiments many, many, many, many years ago, I once forgot the salt to mix with the flour in advance and just stirred it later into the already prepared dough. It was cruel. The salt could not spread properly and some biscuits just tasted of salt.
- A common mistake is to stir the dough too long and to revise it. There may still be small flour leftovers to see.
- After you have prepared your dough, you should leave it in the fridge for several hours, preferably overnight. After that you can not only process it more easily, the ingredients also had time to properly pull through and distribute their wonderful flavors in the dough.
- The biscuits spend only a relatively short time of about 10 to 12 minutes in the oven. Even though sometimes they do not look completely baked, you should keep in mind that they continue to cook even outside the oven. So get her out of the oven a moment too early, rather than too late. So they stay nice and juicy.
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Best Chocolate Chip Cookies
- 280 g All-Purpose Flour
- 1 tbsp Baking Soda
- 2 tbsp Cornstarch
- ½ tbsp Salt
- 170 g Unsalted Butter melted & slightly cooled
- 150 g Brown Sugar
- 100 g Granulated Sugar
- 1 pcs Whole Egg room temperature
- 1 pcs Egg Yolk room temperature
- 2 tbsp Vanilla Extract
- 220 g Chocolate Chips white & dark
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain
- Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract
- Pour the wet ingredients into the dry ingredients and mix together
- Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but keep mixing! Cover the dough and chill in the fridge for 2-3 hours. Trick 1: I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes
- Preheat oven to 160°C. Line two large baking sheets with parchment paper
- Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick
- Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely
- Enjoy your BeastFeast!