Soft Chewy Choco Cookies. In a small bowl, whisk together flour and baking soda; set aside. These soft and chewy chocolate cookies have an intense chocolate flavor and almost brownie-like texture. They're one of my all-time faves!

If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Perfectly Soft and Chewy Chocolate Chip Cookies The Softest, Chewiest, Most Delicious Chocolate Chip Cookies You'll Ever Make! This is the only chocolate chip cookie recipe you will ever need! You can cook Soft Chewy Choco Cookies using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Soft Chewy Choco Cookies

It's 120 grams of softened butter.
You need 140 grams of sugar (i used mix of brown and white sugar).
Prepare 1 of room temp egg.
Prepare 200 grams of all purpose flour.
It's 1/4 tsp of salt.
It's 1 Tbsp of hazelnut instant coffee (optional).
It's 1 tsp of vanilla extract (i chose coffee to vanilla).
You need 1 cup of chocolate chunks (or chip, anything).
You need 1/4 cup of chopped almond (coarsely).

I feel like a homemade chocolate chip cookie recipe is something that everyone should have in their recipe box. Melted butter, more brown sugar than white sugar, and an extra egg yolk guarantee the chewiest chocolate chip cookie texture. Big chocolate chunks promise chocolate in every single bite. There are a few secrets to the best classic, chewy chocolate chip cookies.

Soft Chewy Choco Cookies instructions

Beat butter and sugar til creamy and soft.
Add egg, mix well.
Add flour, salt, hazelnut instant coffee, mix well.
This is how the dough should look like, its kinda non sticky.
Drop all those choco chunks and almonds and just make sure they are evenly distributed.
Prepare lined tins (use parchment paper) and prepare your oven, preheat at 190°C.
Make balls, use a teaspoon (or tablespoon, make it to your desire), drop it onto tins, flatten it a bit, make sure there's distance like 2-3 inches between the balls to avoid them sticking together when they expand during baking..
Bake for 15 minutes or when you see the edges of the cookies are a bit brownish..
Leave them to cool slightly then fully cooling them onto the rack.
Serve with black coffee.. yummy!.

Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt. Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch.