About:
In this recipe, I made Chocolate Chip Cookies that are crunchy on the outside, chewy and soft in the middle. I have tried and tested a lot of chocolate chip cookies, but this is the BEST recipe I came up with! I’m very excited to share with you this yummy, crunchy, chewy chocolate chip cookies with you. Hope you and your family enjoy this recipe especially these cookies are perfect for holiday dinner treats! Have a Merry Christmas everyone!
YouTube Link: https://youtu.be/EokSmy9rbn8
KitchenAid RKP26M1XQG 600 Stand Mixer
Ingredients
- 2 and 1/2 cup All Purpose Flour – https://amzn.to/3p9Rfn1
- 1 tsp Baking Soda – https://amzn.to/3reYAUf
- 2 tbsp Cornstarch – https://amzn.to/3arIpNr
- 1 tsp Salt – https://amzn.to/3rg4lkm
- 2 cup Semi Sweet Chocolate Baking Chips – https://amzn.to/2Jb3eBu
- 1 cup Pecan Nuts (lightly toasted and coarsely chopped) – https://amzn.to/34uJIXY
- 1 cup Butter (unsalted, room temperature) – https://amzn.to/3mxb1Hm
- 1 cup Light Brown Sugar (packed) – https://amzn.to/2WvLeEU
- 1 cup Sugar – https://amzn.to/2KNpTUH
- 2 pcs Egg (room temperature) – https://amzn.to/34zeKxX
- 2 tsp Vanilla Extract – https://amzn.to/38ltsK0
Steps
- Combine all purpose flour, corn starch, baking soda and salt
- Sift, combine and set aside
- Cream the butter and add the white sugar and brown and continue to combine
- Add eggs (one by one) while mixing
- Add vanilla extract
- Add flour mixture
- Add chocolate chips and pecan nuts
- Shape it into a ball and line it on a baking pan (with parchment paper)
- Keep in the fridge for 1 to 2 hours
- Preheat oven to 325F
- Bake for 15 to 18 minutes
- After baking, let it cool for about 10 minutes
Note: You can put the extra cookie dough in a Ziploc and put it in a freezer. Once you are ready to use them, just leave on the counter for 20 minutes before baking them.
