The Best Soft and Chewy Chocolate Chip Cookies Recipe with easy steps. The outside is crunchy and inside is soft and chewy! NO cookie dough chilling required.
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American Soft Cookies, in France?
In France, there are so many cookies recipes, but almost of them are crunchy and crispy like a shortbread cookie.
Recently freshly baked cookies are sold at bakery and coffee shops such as Starbucks, so we can taste 'American soft cookies'.
When I lived in Italy, I often fraught with difficulty to find my favorite Japanese foods (of course, it's not only Japanese foods, also other country's foods except Italian's one). To live in Italy, I must eat like an Italian...ALWAYS.
Although the Italian cuisine is so tasty for eating every day, sometimes I suffer that I can't get all my favorite foods that I can't imagine living without.
France is also renowned for its traditional food and restaurants, and French people hold their own cuisine in high regard. But at the same time, French tends towards innovation and fusion food. France has some fantastic other country's culinary influences melting into the pot.
Sooo, I can eat Gyoza, Ramen, and Sushi and American Soft Cookies in Paris!
Tips for Perfect Chocolate Chip Cookies Recipe
Just simple steps and simple ingredients for the best soft and chewy chocolate chip cookies. Here are tips for Perfect Chocolate Chip Cookies Recipe:
Do not over bake
The first and most important thing is Right Baking Time.
Right baking time (shorter baking time than crispy cookies) makes softer and moisture cookies.
Weighed the dough
Normal chocolate chip cookies are usually 1-2 Tablespoons of cookie dough, which weighed 35g and 8cm diameter approximately. I noticed that the right baking time is very important for the soft chocolate chip cookies so the size of the dough is also important. Of course, you can make them larger, but you have to manege the baking time.
Shaping the dough
Round dough balls take longer to bake, resulting in softer, thicker cookies. Do not shape the dough flat otherwise, they yield thinner, crisper cookies.
Use both brown and white sugar
White sugar will make the cookies crispier by absorbing moisture in the dough and browner by caramelizing. While brown sugar makes cookies moister and chewier. That’s because it contains molasses which adds moisture and creating a chewier texture. Most chocolate chip cookie recipes call for both sugars.
Lowering the amount of sugar or substituting some of the white sugar for brown sugar will result in lighter cookies, not moisture and chewier texture.
Add pinch of salt
Also the pinch of salt is important. Without salt, the flavors in a cookie fall flat as the sweetness takes over.
Combination of two types of chocolates
Chocolate chips are often much higher in sugar than regular chocolate and have a lower cocoa butter content in them so that they hold their shape throughout the baking process.
While couverture chocolate (and normal chocolate) is easy to melt in your mouth and a creamy mellow flavor, also melting into a dough when baked in the oven.
I always combine these two types of chocolate for giving two different textures in the cookies.
- ½ cup (120g) butter, (melted)
- ½ cup (100g) sugar
- ⅓ cup (60g) light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 ½ cups (190g) all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (150g) chocolate chips, (Combination of chocolate chips and chopped couverture chocolate)
- Preheat the oven to 350°F (175°C).
- Microwave the butter for about 30 seconds to just barely melt it.
- Beat the butter with the brown and white sugar until creamy.Pour in the vanilla and the egg, and lightly beat until just incorporated.
- Add the flour, baking soda, and salt, mixing until combined. If you need, add a little extra flour for easy to handle (the dough should between wet and dry).
- Add the chocolate chips and incorporate.
- Roll the dough into 18 large balls (each ball is 35g , 8cm diameter after bake approximately) and arrange them on a baking sheet.
- Bake for about 9-11 minutes until the cookies look puffy and just barely golden around the edges. DO NOT OVER BAKE. This is very important for keeping the cookies soft!
- Let them cool on the baking sheet for about 5minutes. Then transfer them to a wire rack to finish cooling.
Nutrition Information:Yield: 18 Serving Size: 35 grams
Amount Per Serving: Calories: 49Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 104mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 2g