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Best Chocolate Chip Cookies Recipe (with Video)

Mushroom-free, Dairy, Easy
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Discover our Best Chocolate Chip Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 12min


Cookie Dough
- 10 tbsp Unsalted butter, 140g
- 0.75 c packed light brown sugar
- 0.25 c White sugar, 55g
- 1 Large egg
- 1 Egg yolk
- 0.75 tsp Salt, you can reduce to 1/2 teaspoon if you don't like your cookies to be too salty
- 0.5 tsp Baking powder
- 0.25 tsp Baking soda
- 1.333 c All purpose flour, 170g
- 4 oz Dark chocolate, 113g
- 4 oz milk chocolate, 113g
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Preparing the Cookie Dough
1. Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma.
2. Turn the heat all the way to the lowest setting, and add the sugars. Whisk on the lowest setting for 1-2 minutes to start dissolving the sugars.
3. Remove from heat and cool the mixture for 5-10 minutes. It should be warm, but not hot anymore.
4. Add the egg and yolk, and quickly whisk to incorporate. Whisk for 1-2 minutes until the mixture becomes light and smooth.
5. Add all the dry ingredients and fold with a rubber spatula until the flour is almost mixed in.
6. Lastly, fold in the chopped chocolate. Stop folding as soon as you don't see any unmixed flour and the chocolate is evenly dispersed.
Forming and Chilling the Cookie Dough
1. Use a 2" scoop to divide the dough into 8 ~80g balls. Don't apply pressure onto the balls, just gently pull them together.
2. Optional: Add a few chocolate chunks to the top of the balls.
3. Refrigerate for at least 30 minutes, but ideally 2 hours or longer.
Baking the Cookies
1. Pre-heat oven to 375F (conventional) and prepare a large cookie sheet with parchment paper.
2. Transfer the balls to the sheet, keeping at least 3" between the balls.
3. Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be.

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