Recipes Gooey Chocolate Chip Cookies admin 1 year ago 15 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: The Caker’s peach and fennel cake admin January 29, 2022 New Recipe: Recipe: the perfect chocolate cake for your Valentine admin February 14, 2022 New Recipe: Hello Spring! Four Brilliant Easter Recipes from Carr’s Flour admin March 2, 2021 New Recipe: Channel your inner Bake Off talents with this cake recipe admin March 17, 2021 New Recipe: Recipe: White chocolate chunk cookies with dark chocolate cream admin February 23, 2022 New Recipe: Donut Bunnies Recipe-How to Make Donut Bunnies admin March 12, 2021 About The Author admin More from this Author 15 Comments croissantbbyy September 8, 2021 My long-distance partner and I made these really good cookies using an Alvin Zhou [Recipe](https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies) when I went to visit him. We like his cosy Youtube videos 🙂 **Ingredients** for 12 cookies ½ cup granulated sugar (100 g) ¾ cup brown sugar (165 g), packed 1 teaspoon salt ½ cup unsalted butter (115 g), melted 1 egg 1 teaspoon vanilla extract 1 ¼ cups all-purpose flour (155 g) ½ teaspoon baking soda 4 oz milk or semi-sweet chocolate chunks (110 g) 4 oz dark chocolate chunk (110 g), or your preference ​ **Preparation** 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 flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour 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 paper-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 that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving. Enjoy! Reply Kristenmarie2112 September 8, 2021 Omg…now I’m dying for cookies. I will definitely make soon. Reply ahoping September 8, 2021 These look amazing oh my I know what I’m making this week Reply SilviCooksandVlogs September 8, 2021 Wow they look good.. Reply Internal_Ticket September 8, 2021 It needs ICE CREAM!!!!!!!!!!!! Reply Rob_Ford_is_my_Hero September 8, 2021 That’s a real slutty cookie Reply blackoutfallout September 8, 2021 *saves post* tyyyy!!! Will def try!! Reply UYScutiSN September 8, 2021 That one on the right should see an oncologist Reply Esteban_Francois September 8, 2021 Just drove 13 hours and then unpacked for 3 hours… I need these in my mouth Reply cookingwithRobin September 8, 2021 Love Alvin’s videos!! Reply GlitteryT September 8, 2021 I was literally just about to make chocolate chip cookies !! Reply TastyOrangeMuffins September 8, 2021 Looks great! I’ll have to try making them sometime! Reply beard_engine September 8, 2021 Just baked some after chilling overnight. They’re just cooling now. Can hardly wait Reply samboi204 September 8, 2021 These look good. I love Alvin Zhou. Reply YouveGotTedMail September 8, 2021 https://based.cooking/ Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.