These are the ultimate, the best soft and chewy chocolate chip cookies, no joke. This is the recipe you have been looking for to make THE BEST chocolate chip cookies. This is the recipe to make those cookies we all dream of.
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Chocolate chip cookies are such a classic recipe to all of us, they are one of those things we all just love and remind us of our childhood most of the time. Now, I like chocolate chip cookies with just the right amount of chocolate, not too little but not too much, it has to be the right amount, just like this recipe.
El truco para tener unas galletas muy, muy suaves es hornearlas por menos tiempo de lo que te esperas. La idea es que se horneen solo hasta que se cocinen, sin que lleguen a endurecerse. Entonces cuando sacamos las galletas del horno siguen calientes y siguen horneándose un poco más. Así es como quedan con esa textura que tanto nos gusta a todos.
Lo mejor es cuando están recién salidas del horno. Así, cuando las rompes, el chocolate de dentro se derrite y la masa simplemente se deshace en tu boca.
Para esta receta puedes usar chispas de chocolate semiamargo, que sean para hornear, o también puedes usar una barra de chocolate semiamargo, que sea especial para hornear también. Esto es para que el chocolate no se deshaga por completo en el horno, sino que mantenga su forma.
These are so soft and chewy, yet crispy on the outside, with loads of chocolate! These, with a glass of cold milk, are simply amazing.
Estas galletas pueden almacenarse en un contenedor con tapa durante 1 semana para que sigan teniendo esa textura suave.
If you like this recipe, you have to go see our double chocolate cookies, you will also love those!
The best soft and chewy chocolate chip cookies
Ingredients
- 1 C (225 gr) unsalted butter, at room temperature
- 1 C (200 gr) granulated white sugar
- 3/4 C (150 gr) brown sugar
- 2 eggs, big
- 2 tsp (10 ml) vanilla extract
- 3 C (390 gr) all purpouse flour
- 1 1/2 tsp (7.5 gr) baking soda
- 1 tsp (5 gr) salt
- 2 C (340 gr) chocolate chips, semisweet chocolate (60% cacao) , or chocolate chunks
Instructions
- Preheat the oven to 374º F (190º C). Line a big baking sheet with parchment paper.
- In a medium size bowl, sift together the flour with the baking soda and salt.
- In a big bowl, using an electric mixer, cream together the butter and two types of sugar for 3 minutes until you get a fluffier and lighter in color mixture.
- Add in the eggs one at a time, beating 30 seconds after each addition. Mix in the vanilla extract.
- Add in the flour mixture and integrate using a rubber spatula to get a soft dough. Mix in the chocolate chips using the same spatula.
- Portion the dough into 36 balls of about 2 tbsp each and place them on the baking sheet separated by 2 inches (5 cm), because they grow a lot when baking.
- Bake the cookies for no longer than 8 – 10 minutes until they look firm and just slightly golden brown on the edges, but not entirely in the middle. Take them out of the oven and let them cool down completely on a cooling rack.
- You can perfectly store the cookies in a container with a lid for up to 1 week.
