My Best Soft ,Chewy Chocolate Chip Cookies

I've tried several cookie recipes, but always wondered how commercial chains managed to make super soft cookies that didn't harden once they cooled down. After a lot of trial and a lot of errors (and one very happy son), I finally managed to perfect them.

The result? After one bite, a batch of 10 perfectly gooey centered cookies were devoured in less than 10 minutes.  This was followed by enthusiastic requests for more follow up batches. I have to admit, I couldn't resist having them too. They were worth the minimal effort it took to bake them! Really, they were ridiculously easy to prepare. You just need to have the ingredients ready and they'll be done in a jiffy.

Do try them and I'm sure you will like them as much as my family did!

Ingredients in cup measurements:

½ cup sugar ¾ cup brown sugar, packed 1 teaspoon salt ½ cup butter, melted 1 egg 1 teaspoon vanilla extract 1¼ cups all-purpose flour ½ teaspoon baking soda 1/2 cup milk or semi-sweet chocolate chunks 1/2 cup dark chocolate chunks (or your preference)

Ingredients

Dry:
1) Flour - 160 grams
2) Brown sugar** - 130 grams
3) Baking soda - 1/2 tsp
4) Chocolate chip cookies - 150 grams
5) Salt* - 1/2 tsp

*Salt to be used only if you are using unsalted butter
**Brown sugar, white sugar, or a mix of the two, but I tried with brown.

Wet:
1) Butter - 115 grams
2) 1 egg

3) Vanilla essence - 1 tsp

Method:

First measure and gather all your ingredients together. This saves a lot of time from running around at the last minute.

Preheat oven to 180 degrees Celsius before you start.  In a small bowl, whisk together butter (melted) and sugar. Add in the egg and vanilla essence, and mix until it's a uniform texture. 

Finally, add the flour in along with the chocolate chips, salt and baking soda. Beat until well mixed. The texture should resemble typical "cookie dough" at this point.

Refrigerate the mixture for half an hour to bind. Otherwise, as you won't be able to form the dough balls. 

Drop  1 heaped  tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. I used an ice cream scooper to make the balls of dough. This picture was taken after I put them in the oven.

Bake for 8-10 minutes until cookies are golden around the edges, but still soft in the center. Remove from oven, and let them cool on a baking sheet for 1 minute. Transfer to a wire rack gently and let them cool completely. 

Store cookies in an airtight container at room temperature up to 1 week.

That's if they last that long!