Phenomenal Chewy Chocolate Chip Cookies Recipe By Tasty

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
• Add in the eggs and vanilla, mixing until smooth.
• Add the flour and baking powder, folding the mixture until it forms a smooth dough.
• Fold in the chocolate chips until evenly combined.
• Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
• Bake for 12 minutes, then serve!
• To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
• Wrap the tray with cling wrap, then freeze for up to one month.
• To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
• Enjoy!

Steps:

• 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 flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor 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!

Steps:

• Preheat oven to 350. Lightly grease two cookie sheets.
• Cream butter and sugars until well-blended and very light.
• Add eggs and vanilla; beat well.
• In a separate bowl, stir dry ingredients, then add (gradually) to butter mixture. Mix well.
• Add chocolate chips.
• Drop by rounded teaspoons to greased cookie sheet, about 2 inches apart.
• Bake 7-9 minutes for softer, chewy cookie; 9-11 minutes for a crunchier version.
• VARIATION: Try other flavors of chips like caramel, butterscotch, raspberry, white chocolate, mini-chips.

Steps:

• Preheat the oven to 375°F for regular pans and 350° for dark pans.
• In a medium bowl, sift together the flour, baking soda and salt.
• In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.
• Gradually add in the flour mixture. Beat well.
• Stir in the chocolate chips and nuts.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in the middle of the oven about 8 minutes or until lightly browned. Do not overbake.
• Cool slightly.
• Remove from the cookie sheets and cool completely on a wire rack.
• Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
• Cookies may also be frozen for longer storage. (Make sure they're tightly wrapped).