Flat Chewy Chocolate chip cookies

These chocolate chip cookies🍪 will make you drool for it and you will end up baking it again and again. They are thin, flat, chewy, crispy on the edges, soft in the center which is perfect for your tastebuds with lots of chocolate chunks in it.

My sister wanted me to make these cookies and when I was discussing about this to my kids and friends, they all wanted the cookie to be thin and chewy as we get these kind of cookies in many cafes here. So I decided to make them and came out with a recipe for it❤

We are going to melt the butter which will help the cookie to spread. We get bread flour here which has higher quantity of protein when compared to all-purpose flour and it gives a good brown color on the cookie. The baking soda used helps the cookie to spread flat.

The key to make a good cookie is to combine the sugar and butter well till they are light, creamy and all the sugar granules get dissolved. We are using both white and dark brown sugar. Dark brown sugar gives good flavor to the cookie and makes it more chewy😊 After this, the remaining steps are very easy. You have to just mix everything till they are combined.

To make best cookies, it is very important to chill them in refrigerator for 2 to 3 hours before baking it. If you could refrigerate it overnight, it is really good. Chilling it in refrigerator prevents it from over-spreading!!

To test it, I made one batch of cookies as soon as I made the dough. The cookies were more spread but the taste was the same. Then I chilled the cookie dough for 2 hours before making the next batch which turned out to be perfect in size. So chilling in refrigerator gives good, perfect result😊

It is advisable to scoop the cookie dough and place it in the baking tray before chilling the dough. Incase if you have a big baking tray like me which will not fit in refrigerator, just leave them outside for 10 minutes once out from the refrigerator before scooping it.

A perfect cookie will take 8 to 10 minutes to be done. And these cookies were so perfect and it took somewhere inbetween 9 to 10 minutes for every batch. Just place one tray at a time. Just wait for the corners to be firm and brown. The center will still be fresh and the cookies will be done when it is waiting out in the baking tray for 5 minutes. Then place it in the cooling rack and enjoy them😊

Let us check the recipe now🍪❤

INGREDIENTS

1 cup=200 ml.

The below quantity can make 20 cookies.

  • Bread flour- 1 and three-fourth cup
  • Melted butter- 1 cup
  • Egg- 1 full and 1 yolk
  • Packed Dark brown sugar- 1 cup
  • White sugar- 1/2 cup
  • Baking soda- 3/4th tsp
  • Salt- 3/4th tsp
  • Coffee powder/ espresso powder- 1 tsp
  • Vanilla essence- 1 tsp
  • Chocolate chunks/ chips- 150 gms. ( chocolate chips can be used)
  • Dark chocolate- 100 gms.

PROCEDURE

Melt the butter. Keep it aside.

Measure the bread flour exactly.

Preheat the oven to 180 degree celsius for 10 to 15 minutes.

Let us begin with dry ingredients. Measure everything exactly. Measuring the flour exact gives perfect cookies. Sieve the bread flour, baking soda, salt in a bowl.
Keep it separate.
Take another bowl. Add white sugar and packed dark brown sugar.
Add the melted butter.
Start beating them together till they are light and creamy using an electric beater. I will show you how the color changes in below pictures.
Start beating from low speed and increase it gradually.

It is creamy now and the sugar is completely dissolved.
Now add the egg, egg yolk, coffee powder/espresso powder, vanilla essence. Coffee powder/espresso powder makes the chocolate chip cookies rich but if you do not prefer leave it.
Beat them all together till it is combined. No need to beat vigorously.
Now start adding the dry ingredients. Add first half, combine it and then add the rest. Or there will be flour everywhere.
Just beat till it is combined. Do not beat much.
Now add the rest.
Combine it with a spatula. Do not overmix.
Done.
Now start cutting the dark chocolate to small pieces.

Now add the chocolate chunks and dark chocolate to it and mix. Mix it gently.

Cookie dough is ready. Cover it with a cling wrap and leave it in refrigerator for 2 to 3 hours. Chilling it overnight gives best results.
Once out from the refrigerator, leave it for 15 minutes.
Now cover the baking tray with baking paper.
Scoop the dough using an ice cream scoop onto the baking tray.
Ready.
Keep it in a preheated oven and bake it for 8 to 10 minutes at 180 degree Celsius or till the corner of the cookies are firm and the center is still fresh.

Perfect to take it out. Corners are firm and brown but the center is still fresh. Take it out.
Once out from the oven. Let it stand in the baking tray for 5 minutes. The cookies will still get cooked and get firm in the baking tray.
See the corners are firm.
Center is getting cooked still.
After 5 minutes and the center is firm. Look at that😊 Ready to be placed in cooling rack.
Leave it in the cooling rack till it cooled down completely.

See chocolaty inside❤
Chocolate peeping out😋😋

TIPS

  • Go through all the explanations carefully from the beginning.
  • For some more chocolaty, place some more chocolate chunks or chips on each cookie and bake.