CRISPY AND CHEWY CHOCOLATE COOKIES Those who love American cookies know that a key feature is being slightly crispy on the outside and chewy on the inside, the contrast between the sweetness of chocolate and a hint of salt, a mix of sensations on the palate that makes them irresistible! After various trials, I have come to the recipe that allows you to achieve this effect perfectly, but I won’t go on any further and invite you to join me in the kitchen, I’ll show you how to prepare crispy on the outside and chewy on the inside chocolate cookies!
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 45 Minutes
- Preparation time: 10 Minutes
- Portions: 20Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for about 20 crispy and chewy chocolate cookies
- 1 cup brown sugar
- 2/3 cup butter (Melted)
- 2 egg yolks
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 cup chocolate chips
Useful tools for preparing chocolate cookies
- 1 Baking tray
- 1 Ice cream scoop
- 1 Spatula
Preparation of chocolate cookies
The preparation of these cookies is really quick, the only break we need to observe is to let the dough rest in the fridge, because to get the famous “chewy” effect we need to bake the cookies when they are cold.
The first step is to melt the butter, we let it simmer for a few seconds and if it darkens slightly it is not a problem, the cookies in these cases will have a more “caramelized” flavor.
In a large bowl we put the butter and brown sugar and mix quickly until the sugar is dissolved, then add the slightly beaten egg yolks and egg and finally the sifted flour and baking powder.
With the help of a spatula, mix well until you get a creamy and homogeneous mixture, at this point I recommend letting the dough cool a bit because if you add the chocolate chips now they will tend to melt.
After the dough has cooled, add the chocolate chips, then cover with plastic wrap and let it rest in the fridge for about 45 minutes (or more if you can), if you want you can also prepare them a few hours in advance and let them rest, the colder the dough the better the result.
Preheat the oven to fan mode at 350 degrees Fahrenheit, then line a baking sheet with parchment paper and with the help of an ice cream scoop take small balls of dough that we will place on the tray well spaced because they will tend to spread during baking.
Add a pinch of salt on each cookie and then put them in the oven for about 8/10 minutes, once baked add a few chocolate chips to each cookie to make them even more delicious.
I recommend waiting a bit before tasting them, to better enjoy the contrast between the sweetness of the chocolate and the hint of salt and to appreciate the crunchiness and the “chewy” effect it is better that they are completely cold!
One more tip:
* If you don’t have chocolate chips you can replace them with coarsely chopped chocolate;
* I recommend using dark chocolate to accentuate the contrast with the salt;
* Chocolate cookies can be stored tightly closed for 4/5 days.
* Chocolate cookies can be stored tightly closed for 4/5 days.
