Chocolate Chip Cookies IV
These chocolate chip cookies use melted butter and a long chill for a dense, chewy bite. The recipe is adapted from the Tasty YouTube channel. Brown sugar outweighs white, which keeps the centers soft, and two kinds of chocolate chunks, milk or semi-sweet alongside dark, give pockets of different sweetness in every cookie. Most of the time is hands-off waiting while the dough rests, so the actual work is quick.
Instructions
Mix the melted butter, both sugars and the salt in a large bowl until the mixture looks smooth and well combined.
Beat in the egg and the vanilla extract until no streaks of egg remain.
Sift the flour and baking soda over the bowl, then fold them in gently until no dry flour shows.
Fold in both kinds of chocolate chunks so they are spread evenly through the dough.
Cover the bowl with clingfilm and chill the dough for at least 2 hours. This rest firms up the melted butter and makes the dough easier to scoop.
Heat the oven to 180°C (356°F) and line 2 baking sheets with parchment paper.
Scoop the dough onto the sheets, leaving at least 4 inches (10 cm) between each cookie so they have room to spread.
Bake for 12 to 15 minutes, until the edges are light brown.
Remove the cookies from the oven and leave them to cool before eating.
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