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Moist And Chewy Chocolate Chip Cookie Recipe

Moist and Chewy Chocolate Chip Cookie Recipe
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Prepare the ingredients before making Moist and Chewy Chocolate Chip Cookie in your home. Then, follow these steps below to serve Moist and Chewy Chocolate Chip Cookie for your family or friends.

Ingredients: Moist and Chewy Chocolate Chip Cookie

  • 110 grams Unsalted butter
  • 100 grams Brown sugar
  • 70 grams Granulated sugar
  • 1 large egg
  • 1/2 tsp Vanilla essence
  • 170 grams Plain flour
  • 1/2 teapooon Baking soda
  • 170 grams Semi-sweet chocolate chips

How to Make Moist and Chewy Chocolate Chip Cookie

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Moist and Chewy Chocolate Chip Cookie in your home by yourself.

    Step 1
  • Combine the flour and baking soda in a bowl and mix with a whisk. Bring the butter to room temperature. Preheat the oven to 180℃.
  • Step 2
  • Use an electric mixer to cream together the sugars and softened butter (the picture shows a double batch).
  • Step 3
  • Add the egg and mix.
  • Step 4
  • Add the flour and baking soda and fold in with a spatula.
  • Step 5
  • When it reaches the point where it's only just a tad powdery, add the chocolate chips and fold them in.
  • Step 6
  • Use two spoons to drop balls of dough onto a baking sheet lined with kitchen parchment paper. Leave about 5-6 cm between each piece of dough.
  • Step 7
  • Bake in an oven at 180℃ for about 10 minutes until the edges are golden brown.
  • Step 8
  • Use a spatula to transfer the cookies to a rack to cool. They're rather soft when freshly baked, but once cooled, they will harden a bit.
  • Step 9
  • Once cooled, I recommend you place these in a bag and store them in the refrigerator. You can eat them directly after removing from the refrigerator.
  • Step 10
  • If you reduce the amount of chocolate chips and add some nuts (such as walnuts, peanuts, almonds), it's delicious.
  • Step 11
  • Also try my double chocolate chip cookies at.
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