The Best Chewy Chocolate Chip Cookies

Ingredients :
(for 12 cookies)

• ½ cup granulated sugar (100 g)

• ¾ cup brown sugar (165 g), packed

•1 teaspoon salt

•½ cup unsalted butter (115 g), melted

•1 egg

•1 teaspoon vanilla extract

•1 ¼ cups all-purpose flour (155 g)

•½ teaspoon baking soda

•4 oz milk or semi-sweet chocolate chunks (110 g)

•4 oz dark chocolate chunk (110 g), or your preference

Preparation :

• In a large bowl, whisk together the sugars, salt, and butter until a
paste forms with no lumps.

• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

• Bake for 12-15 minutes, or until the edges have started to barely brown.

• Cool completely before serving.

Enjoy !!