chocolate chip cookies (easy soft chewy Recipes

No cream cheese, cornstarch, apple sauce, or refrigerating dough for days while breaking finger nails waiting for a Chocolate Chip Cookies. Just simple steps and simple ingredients with ONE added ingredient for a soft and chewy experience in LESS THAN 15 minutes.

Done! A classic Chocolate Chip Cookie recipe!

You name it, I tried it. I refrigerated dough for 12 hours, 24 hours, 36 hours. Folded, beated, whisked. Mixed ingredients while cold, then tried room temperature, then back to cold again.

MORE brown sugar and less white sugar. NO! More WHITE sugar and less brown sugar. TWO eggs…ONE egg plus ONE YOLK. Ugh. PLEASE in desperation — I just wanted a CHEWY SOFT COOKIE.

Ingredients

• 1/2 cup (4 oz | 125 g) stick butter, melted (not spreadable)
• 3/4 cup packed light brown sugar
• 1/4 cup granulated white sugar (or a granulated sweetener that measures 1:1 with sugar)
• 2 tablespoons golden syrup (or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted)
• 2 teaspoons pure vanilla extract
• 1 egg
• 1 1/2 cups all purpose or plain flour (add more as needed — only up to 1/4 cup extra)*
• 1/4 teaspoon baking soda
• 1/3 teaspoon salt
• ¾ cup chocolate chips , divided

Instructions

1. Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
2. Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
3. Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the ‘extra’ flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
4. …………………………..

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