How to make the best Chocolate Chip Cookies with soft and chewy inside and slightly crispy edges. To get the best soft cookie dough center I have some tips:
- use melted butter instead of room temperature butter;
- use bread flour besides all purpose flour: it has more gluten that gives the best chewy texture;
- use dark brown sugar besides white sugar: it contains molasses and gives more flavor and chewyness to your cookies;
- use best quality chocolate bar and not chocolate chips for the best gooey cookies!
- be patient and store in refrigerator your raw cookie dough for at least 1 hour, but you can keep in the fridge for up to 2 days for the best flavor!
- If they will be too hard because you keep them in the fridge for many hours before baking, consider that your cookie balls will spread little in the oven and your cookies will come out thicker. If you want thin cookies, let them at room temperature before baking or press a bit the raw balls.

ONE SKILLET GIANT CHOCOLATE CHIP COOKIE: https://bit.ly/2vHGDWu
TRIPLE CHOCOLATE CREAM CHEESE COOKIES: https://bit.ly/2J4wLZP
RED VELVET COOKIES: https://bit.ly/33yAgRT
ITALIAN AMARETTI COOKIES: https://bit.ly/3a4nRYa
ITALIAN CANTUCCI BISCUITS: https://bit.ly/2vEBZIP

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Chocolate Chip Cookies Recipe
Makes 10 Cookies:

Ingredients:
90 g (3 oz) Chocolate (Bittersweet or Dark – 50% Cocoa)
110 g (1/2 cup) Unsalted Butter
70 g (1/3 cup) Caster Sugar
70 g (1/3 cup) Dark Brown Muscovado Sugar
1 medium/large Egg
1 teaspoon Vanilla Paste (or Exctract)
Pinch of Salt
125 g (1 cup) Bread Flour
40 g (1/3 cup) All Purpose Flour
½ teaspoon Baking Soda

Directions:
1. Chop the chocolate in big chunks and put in the freezer until prepare the cookie dough (so you won’t melt the chocolate when you will add it to the cookie dough).
2. In a medium size bowl sift together the dry ingredients: bread flour, all purpose flour, baking soda and set aside.
3. Place the butter in a small saucepan and melt over low heat (or melt in the microwave).
4. Pour the melted butter in a large bowl, add caster sugar, dark brown sugar cane, salt and mix until combine.
5. Add egg and vanilla paste and whisk until well combined.
6. Add in two times the flour to the butter mix and gently combine with a spatula (don’t over mix).
7. Add the frozen chocolate chunks and combine.
8. Using an ice cream scoop, scoop equal portions of cookie dough and place them on a baking sheet lined with parchment paper. You’ll get about 10 cookie balls.
9. Place them in refrigerator for at least 1 hour (don’t skip this resting time), but you can keep in the fridge for 1 day for best flavor!
10. Place 5 or 6 cookie balls on a lined baking sheet (at least 5 cm-2 inch apart).
11. Bake in preheated oven at 180°C-350°F for 9 to 12 minutes or until the edges are golden brown: the more you bake them, the more cryspy they will be.
12. When you remove cookies from the oven, they are VERY soft, don’t be afraid, they will set when cool down. Don’t remove them from the baking sheet and cool down for about 15 minutes or until set.
13. Remove cookies from the baking sheet and cool down completely on a wire rack.
14. You can store them in a cookie box for weeks.