*chewy* Chocolate Chip Cookies Recipe

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*Chewy* Chocolate Chip Cookies

Suzanna Drum

By
@Okamihime

My husband and I have become cookie snobs. We cannot eat them if they are too crunchy or have too much of a cake texture. But these little jewels are thin and chewy and good even cold next day- I know, ate half the batch typing this.
I use almond extract instead of vanilla. The flavor profile changes completely and gives it a slightly floral fruity taste. I recommend almond extract over vanilla for most sweets.


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Rating:

Comments:

Serves:

33 Cookies

Ingredients

2 stick
butter
1 c
brown sugar
1/4 c
sugar
1 c
self-rising flour
3/4 c
all purpose flour
1
egg
1 tsp
almond extract
1 tsp
baking powder
1 c
chocolate chips

Directions Step-By-Step

1
Melt butter and let it cool to room temperature.
2
In a large mixing bowl, add butter, both sugars and mix till smooth.
3
Incorporate the egg and almond extract.
4
Sift flours and baking powder into a small bowl. Slowly, mix the flour with the liquid mixture until everything is well combined.
5
Mix in chocolate chips. Put the batter in the refrigerator for 10 minutes.
6
Preheat oven to 350ºF while the batter is in the refrigerator.
7
Drop rounded tablespoons of the cookie dough onto parchment paper lined cookie sheets.
8
Bake for 12 minutes or until golden brown. Let cool for 5 minutes, then transfer them to a wire rack to cool.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy