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  • Chocolate Chip Cookies (Easy Soft Chewy) - Cafe Delites

    Uploaded by

    Nina Mabanta
    29 views1 page
    This recipe provides instructions for making soft and chewy chocolate chip cookies in less than 32 minutes. Key steps include melting butter before mixing it with brown and white sugars, syrup, an egg, and flour. The dough should be soft but able to form a ball. Chocolate chips are folded into half the dough and pressed onto cookie tops before baking for 10-11 minutes until lightly golden around the edges. The result is pale and puffed cookies that stay chewy after cooling.

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    Chocolate Chip Cookies (Easy Soft Chewy ) - Cafe Delites (1)

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    This recipe provides instructions for making soft and chewy chocolate chip cookies in less than 32 minutes. Key steps include melting butter before mixing it with brown and white sugars, syrup, an egg, and flour. The dough should be soft but able to form a ball. Chocolate chips are folded into half the dough and pressed onto cookie tops before baking for 10-11 minutes until lightly golden around the edges. The result is pale and puffed cookies that stay chewy after cooling.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    29 views1 page

    Chocolate Chip Cookies (Easy Soft Chewy) - Cafe Delites

    Uploaded by

    Nina Mabanta
    This recipe provides instructions for making soft and chewy chocolate chip cookies in less than 32 minutes. Key steps include melting butter before mixing it with brown and white sugars, syrup, an egg, and flour. The dough should be soft but able to form a ball. Chocolate chips are folded into half the dough and pressed onto cookie tops before baking for 10-11 minutes until lightly golden around the edges. The result is pale and puffed cookies that stay chewy after cooling.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    Soft Chewy Crisp Chocolate Chip Cookies

    The best, Easy Soft Chewy Chocolate Chip Cookies with simple steps and ONE
    added ingredient for a soft and chewy experience in LESS THAN 15 minutes!

    Prep Time Cook Time Total Time


    20 mins 12 mins 32 mins

    Course: Cookies Cuisine: American Keyword: Chocolate Chip Cookies


    4.91 from 87 votes
    Servings: 18 - 20 cookies Author: Karina

    Ingredients
    1/2 cup (4 oz | 125 g) stick butter, melted (not spreadable)
    3/4 cup packed light brown sugar
    1/4 cup granulated white sugar (or a granulated sweetener that measures 1:1 with sugar)
    2 tablespoons golden syrup (or coconut syrup, agave, rice malt syrup, maple syrup or honey may be
    substituted)
    2 teaspoons pure vanilla extract
    1 egg
    1 1/2 cups all purpose or plain flour (add more as needed -- only up to 1/4 cup extra)*
    1/4 teaspoon baking soda
    1/3 teaspoon salt
    ¾ cup chocolate chips , divided

    Instructions
    1. Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft
    and half melted).
    2. Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has
    dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
    3. Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra'
    flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the
    dough should not be dry. I only needed 3 tablespoons of the extra flour). 
    4. Fold in half of the chocolate chips with your hands.
    5. Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the
    remaining chocolate chips onto the tops of each cookie.
    . Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the
    edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
    7. Allow to cool on the baking sheet for about 30 minutes.

    Notes
    *When measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try
    not to pack the flour into your measuring cup as this will cause too much flour being packed in and create
    cakey cookies instead of crispy cookies.NO substitutions. This is the recipe that I tried and tested and it
    works. If you try to change an ingredient or add anything not included in the recipe, please do it at your own
    risk!

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