Chewy chocolate-chip cookies
Formula
- 113 g butter
- 150 g brown sugar
- 50 g sugar
- 1 egg
- 190 g flour
- 3 g soda
- 3 g salt
- 150 g chips
Method
- Start. Beat butter and sugars 2 minutes; mix in egg.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
- Then. Fold in flour, soda, salt, and chips. Chill 15 minutes.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
- Finish. Scoop 30 g portions; bake 10–12 minutes until edges set and centers look soft.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Creaming traps tiny air cells, while brown sugar and early removal preserve chew.