Soft & chewy chocolate chip cookies

I was surprised by the number of attempts it took for me to finalise this recipe. Most of my recipes takes about three attempts before I am happy with the results, but this recipe took five different attempts. I was reading up on different recipes to find out what is the trick to getting a soft and chewy cookie and here are the tips that I’ve gathered.

Use melted butter – yes, in liquid form, this gives the cookies a nice soft texture.
The kind of sugar used – in this recipe I used raw cane sugar but some recipes call for brown sugar. I guess they both work the same – but definitely not with caster sugar (tried it in one of my attempts, the cookies turned out hard).
Slightly beaten egg – don’t over beat the eggs because it changes the protein structure and makes the cookies harder.
Dough resting time – For better tasting cookies, let the dough rest overnight.
Baking time – cookies should be slightly under baked because they tend to harden when resting.

I was really happy with the results that I made another batch with M&Ms on it because colours make me smile!

Nutrition per cookie with M&Ms (one batch makes 30)

Ingredients for the cookies

100g unsalted butter
100g raw cane sugar
40g brown sugar
1 tsp vanilla essence
1 egg
250g plain flour
0.5 tsp baking soda
1/4 tsp salt
100g chocolate chips
50 M&Ms (optional)

Directions

Preparation time: 15 min
Baking time: 15 min

Cream the melted butter together with the sugars until a uniform mixture
In low speed, slightly beat in the egg and vanilla essence
Sieve the flour into the mixture
Fold the flour in until the dough forms
Place the dough in a cling wrap and let it rest overnight
Preheat the oven to 170 degrees
Roll the dough into little balls. I prefer to add in chunks of chocolate chips when rolling the dough. You can also add M&Ms to the top of the dough before baking it in the oven
Leave it in the oven for 15min or until the cookie turns golden brown
Take it out and let the cookie rest on the cooling rack.