Recipe | Crispy Chewy Chocolate Chip Cookies

Cookies are one of the most favourite and popular leisure time snack. They come with hundreds of choices on the supermarket shelves to choose from. I think we can all agree that the chocolate chip cookie is the most beloved cookie of all, can't we? 
I baked a batch of chocolate chip cookies and the recipe was inspired by Kawaiisweetworld on YT, which if any of you can recall, I tried her banana crumb muffin recipe and really liked it. So I decided to give her cookies recipe a try and see the result. 
And omg, they were ...

AH-MAH-ZIGN. (amazing).

The thing is when it comes to chocolate chip cookie, everyone has their own favourite recipe - some like them to be extra crispy while others prefer a chewy or softer version. But why choose if you can have both textures in a cookie? Yep, here I present to you the 5C cookie - CRISPY CHEWY CHOCOLATE CHIP COOKIE. It is a buttery-sweet cookie with crispy texture on the outside and chewy on the inside.

This recipe used melted butter instead of room-temperature for some extra chewiness. Also, brown sugar is preferred bc according to science (eceyh), it has more acidic property and a hydrophilic - retains water moisture during baking, hence results in soft and moister cookies.

I made my cookies in 2 sizes, medium - for a door gift sample and smaller one, just perfectly fit into a tall container. 
They were so good. Nothing can beat the tastes and textures of homemade cookies. 

All you need are;

- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted *I used 180g*
- 1 cup (220 grams) brown sugar
- 1/2 cup (100 grams) white sugar
- 1 tablespoon vanilla extract
- 1 whole egg + 1 egg yolk
- 1 cup chocolate chips or chunks


1. Preheat oven at 160 degree celcius and place a parchment paper onto the baking tray.

2. Whisk together flour, baking soda and salt in a bowl. Set aside.

3. Stir butter, white sugar and brown sugar until well combined. *can just use wooden spoon or electric mixture.

4. Add in egg and egg yolk, together with vanilla extract to butter and sugar mixture. Stir to combine.

5. Gradually add in flour to the mixture and mix just until incorporated. 

6. Add in chocolate chips and mix in until evenly distributed.

7. Rest the dough for 20 minutes inside the refrigerator.

8. Scoop out 2 tablespoon of dough per cookie, form dough into balls. Bake for 12-15 minutes or until edges are golden brown. 

You could use a fork and gently flatten the dough for some patterns.

or without fork, more crumble-cookie look alike.

Jual, Jual, 1 bekas RM5. 
Happy Baking everyone.

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