How to Make Chocolate Chip Cookies Recipe (Best Chocolate Chip Cookies, Crunchy outside, chewy and soft inside)

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.