Chocolate Chip Cookies
During the pandemic, I had the chance to watch a lot of Tasty's videos, and Alvin always made cookies that seemed amazing. Manny decided to make Alvin's Chocolate Chip Cookies, and here is now the recipe for one of our go-to dessert bakes!
Onto the actual steps of the recipe. We have found that letting the dough chill for a longer time gives a deeper flavor to the cookie.
Ingredients
- ½ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon salt
- ½ cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- 4 oz milk or semi-sweet chocolate chunks
- 4 oz dark chocolate chunks, or your preference
Steps
- 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-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 the cookies can spread evenly.
- Bake for 12–15 minutes, or until the edges have started to barely brown.
- Cool completely before serving and enjoy!