CHEWY CHOCOLATE CHIP COOKIES - ISA 2

A homemade chocolate chip cookie is a comforting and nostalgic treat, especially when it's as good as this one. In our  best soft chocolate chip cookie, we use lots of unsalted butter and a combination of brown sugar and granulated sugar to create a smooth texture. 

There are thousands of chocolate chip cookies recipes out there. Everyone has their favorite and this one is mine. 

The cookie dough is made from your standard cookie ingredients: flour, baking soda, salt, sugar, butter, egg, and vanilla. It’s the ratios and temperature of those ingredients that make this recipe stand out from the rest. 

• Melted butter: Melted butter makes the chewiest cookies. Though it can make your baked cookies greasy, so you should make sure there is enough flour to solve that problem. And using melted butter and powdering the sugars are also the reason behind why you don’t need a mixer to make these cookies.

The dough will be soft and the dough might go from looking caramel to being an oily mess as if you are making mysore pak instead of cookies. Just keep stirring it; I promise it will come together. 

• ¼ cup of granulated sugar
• ½ cup of brown sugar
• A pinch of salt
• 115g unsalted melted butter
• 1 egg
• 1 cap vanilla extract
• 1 ¼ cup all purpose flour
• ½ tsp baking soda
• 220g or less dark chocolate chunks

1. Blend the two sugars until its a fine powder and sift it in a bowl. Melt the butter and let it cool down for a bit. Once its cool but still in a liquid form, pour it in the bowl containing the powdered sugars.
2. Add a pinch of salt and whisk till a caramel looking paste with a consistency of the same is seen.
3. Whisk in one egg and a cap of vanilla extract. Keep beating until light ribbons fall off the whisk.
4. Sift in the all purpose flour and baking soda. Fold the mixture gently with a spatula. Do not overmix since it will cause the gluten to toughen up which will make the cookies have a cakier texture instead of a chewier one.
5. Chops the chocolate in tiny shavings and then in shards and just big chunks in the end.
6. Fold in the chocolate shavings and shards, followed by the chocolate chunks.
7. Chill the dough overnight for the best flavor (like a candy). But if you need it earlier, refrigerate it for three hours.
8. Preheat oven to 170 degree celsius for 5 minutes.
9. Scoop the dough with a tablespoon. Take a little more than half the spoon for each cookie.
10. Bake for 10 mins at 170 degree celsius.
11. Cool it completely before you eat it.
12. Store it in an airtight container.

Note: Chilling the cookie batter is so important in this recipe! Unless you need the cookies to spread into a gigantic cookie puddle, chilling the mixture is a must here. It lets the ingredients  settle together after the mixing stage. Cover the cookie batter and chill for 2–3 hours at the most