Simple and easy chewy Choco chip cookies

These super soft and chewy chocolate chip cookies are one of the most simple and easy. Big chocolate chunks promise chocolate in every single bite. The flavor and texture of these cookies are just perfect and can’t be compared to any other cookie. I’ve tried this recipe a couple of times and incorporated a few changes too while testing it out. My friends and family just love these cookies and ask for more every single time.  This recipient doesn’t require a mixer either. 

These chewy chocolate chip cookies are:

• The chewiest of chewy and the softest of soft!
• Extra thick.
• Bakery style with an under-baked center.
• Exploding with chocolate

Let’s get started with how to make these cookies 

The cookie dough is made from standard ingredients: flour, salt, sugar, butter, egg, baking powder & vanilla. The ratio of these ingredients has to be perfect and this makes the recipe one of the best.
 There are some tricks and tips for making the best chewy recipe:
• Using melted butter for this recipe makes it extra chewy and this is also why the recipient doesn’t ask for a mixer.  
• Adding extra brown sugar makes the batter chewier because of the moisture content in it. A mixture of brown sugar and granulated white sugar is best for making these as the white sugar helps the cookie spread evenly too. 
• Adding an extra egg yolk adds richness, soft tenderness, and binds the dough. It also makes it cakier. 
• Refrigerating the cookie dough is an important step and is mandatory. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill the dough for at least 2-3 hours and even up to 3-4 days. After chilling, let your cookie dough sit at room temperature for 10 minutes before rolling into balls.
• I personally like to roll the dough into small balls and chilling it in a zip lock bag. this way you can just put one or in a baking tray and start baking them right away by just increasing the baking time by a minute. 
These are large cookies (about 3 tablespoons big). The batch only makes about 30 cookies since you will be rolling them so large. If you want them small just reduce the size to 2 tablespoons big and reduce the baking time. 
The secret to the chewiest and softest Choco chip cookie is when you under bake them just a little. 
Let’s get started with the baking now 

Ingredients

• 5 cups (625g) all-purpose flour 

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 cup (460g) unsalted butter, melted & slightly cooled*

• 2 cup (440g) packed light or dark brown sugar

• 1 1/2 cup (400g) granulated sugar

• 3 large eggs + 1 egg yolk, at room temperature

• 2 teaspoons pure vanilla extract

• 1 and 1/4 cups (225g) semi-sweet chocolate chunks

Preparation 

• Whisk the flour, baking soda, and salt together in a large bowl. Set aside.

• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.

• Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.

• Preheat the oven to 170°c and line two large baking sheets with parchment paper.

• Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. 

• Bake the cookies for 10- 12 minutes 

• After it's done let it cool down for 10 minutes before serving. 

• It can stay fresh covered for a week.