Asia's Chewy Chocolate Chip Cookies modified from inspiredtaste.net
Why I Love This Recipe
Every chocolate chip cookie recipe seems to be delicious if it’s chewy, so on google I searched ‘chewy chocolate chip cookie recipe’ and it gave me this one. My pure substances are granulated sugar (C12H22O11) and kosher salt (NaCl), and my homogeneous mixtures are chocolate chips, baking powder, butter, vanilla extract, flour, and brown sugar. The only ingredients that are a heterogeneous mixture are the two eggs, but so is the finished product of the cookies and the batter before you mix it. Two signs of chemical changes that occur during the process are if the cookies burn, and when they solidify as a cookie. A physical change for example is when you spoon out some batter and place it on a cookie sheet, or when you heat up the cookies from the counter to the oven.
Submitted by: "Asia Y"
Ingredients You'll Need
1 cup (230 g) unsalted butter, room temperature (2 sticks)
1/2 cup (100 g) granulated sugar
1 1/4 cup (225 g) lightly packed brown sugar
1 ½ (7 ml) teaspoons kosher salt
2 (10 ml) teaspoons vanilla extract
2 large eggs, room temperature
2 1/2 cups (350 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
1 1/2 (7 ml) teaspoons baking powder
1 (5 ml) teaspoon baking soda
2 cups (340 g or 12 oz) semi-sweet chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugars, salt and vanilla extract on medium speed, scraping bowl as needed, for 5 minutes or until mixture is light in color, airy and fluffy. Or, use a hand mixer and beat on medium speed for 8 to 10 minutes.
With mixer on low speed, add eggs, one at a time. Increase to medium speed and beat one more minute. Reduce speed to low then add baking powder and baking soda. Slowly add flour, in thirds, until you no longer see streaks of flour. Mix in chocolate chips.
Refrigerate dough at least two hours and up to three days. The cookies get better the longer they chill.
Heat oven to to 350 degrees F (177 C) and line two baking sheets with parchment paper.
Drop 3 tablespoon-mounds of dough or use a large 3-tablespoon cookie scoop. Space 2 to 3 inches apart. Bake 10 to 15 minutes, or until golden . Cool cookies on baking sheet for 5 minutes then transfer to a wire rack and cool completely or until you lose control and eat one warm.
If baked, cooled cookies will keep, in an airtight container, at room temperature for 3 days. Keep unbaked dough refrigerated up to 3 days. Freeze unbaked dough up to 3 months. To freeze, drop 3 tablespoon-mounds of dough or use a large 3-tablespoon cookie scoop onto a baking sheet then freeze until hard. Transfer frozen dough mounds to an airtight container or plastic bag then keep in the freezer. You can bake the frozen cookies without thawing, it will just add 3 to 5 extra minutes.