Most Popular Chewy Chocolate Chips / Chunk Cookies

Most Popular Chocolate Chip Cookies?

Seeing this title, you might ask... How would I (Zoe) know?

Well, I know because Google tells me... LOL!

If you try Googling for the best chocolate chip cookies recipe, you will find this recipe from Sally's Baking Addiction within the first three hits. It claims to be the most popular recipe on Sally's blog being the chewiest, softest, thickest, and most delicious chocolate chip cookies. Well, guess what? I'm fully convinced! I have recently seen Joyce from Joy 'N' Escapade and Diana from Domestic Goddess Wannabe baking the same recipe and like to assume that most people will love these cookies!!! ... except Phong Hong because she said that she doesn't like soft cookies. Ops!

At my first glance, I have this instant feeling that this recipe is very similar to the Cook Illustrated's Perfect Chocolate Chips Cookies that we always like. With a closer look, I noticed that they are not the same. Interestingly, this recipe contains 1/2 cup more of flour, 25g less butter and some cornflour but the type and amount of other ingredients used are all about the same. Interestingly, this difference has made these cookies less sweeter, softer with more chewy texture.

Most Popular Chocolate Chip Cookies? I don't know. I wish that I can do a taste test or survey to confirm this title but I wouldn't bother... nom nom nom nom nom .... LOL!

All I know is that these so-called popular cookies can vanished very quickly.

The Most Popular Chewy Chocolate Chunk Cookies

Super easy! - No electric mixer is required to bake these cookies.

This chilling step is totally essential to bake thick chewy cookies.

I baked them in medium sizes

... and also in mini ones for a farewell afternoon tea.

Soft and ultra chewy!

Want to have a lovely chocolate chip cookie for your Valentine or Valentine's day?

Here's the recipe that is mostly adapted from Sally's Baking Addiction

Makes 16 large or 16 medium plus 50 mini cookies

2 1/4 cups or 280g all-purpose flour
1 tsp baking powder
1 1/2 tsp corn flour
1/2 tsp salt
175g unsalted butter, melted and slightly cooled
3/4 cup (150g) light brown sugar, loosely packed
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 egg yolk, at room temperature
2 tsp vanilla extract
1 cup (180g) chocolate chips or chocolate chunks, plus extra to top - I have baked mine either with Callebaut dark chocolate callets with 70% cocoa or roughly chopped chocolate with 70% cocoa in smaller size to bake mini cookies.

In a large mixing bowl, combine flour, baking powder, corn flour and salt together. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until combined. Whisk in the egg, egg yolk and vanilla. Sift the dry ingredients into the wet ingredients and mix together with a large spoon until combine. Fold in the chocolate chips or chunks. Cover the dough and chill for at least 2 hrs and this step is important.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 mins.

Preheat the oven to 325°F or 160°C or 150°C fan forced. Line baking trays with baking paper.

Roll the dough into balls, about 3 tbsp of dough for large cookies or 1 1/2 tbsp for medium ones and 1 tsp for mini cookies. Place cookie dough onto prepared tray with about 3-4 cm apart. Top more chocolate chips or chunks on top of the dough balls, if desired. Bake the cookies for 11-12 mins for large cookies and 10-11 mins for medium cookies and 8-9 mins for small cookies. The cookies will look very soft and under-baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 mins before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 mins.

Happy Baking
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