Thin and Chewy Chocolate Chip Cookies

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 27 minutes

Ingrédients

1/2 cup Butter (1 stick, melted)

3/4 cup Brown Sugar (packed)

1/2 cup Sugar

1 large Egg

1 teaspoon Vanilla Extract

1 1/4 cups Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

8 ounces Milk Chocolate and Semi-Sweet Chunks

Instructions

Melt butter in a microwave-safe bowl. I suggest melting it at 50% power to avoid the butter from splattering in the microwave. Once it has melted, add brown sugar and sugar and stir well for about 2 minutes until completely smooth. This helps to dissolve the sugars.

Add egg and vanilla extract and stir for 1 minute.

Add flour, baking soda, and salt. Let sit for 5-10 minutes before adding chocolate to ensure it doesn't melt.

Fold in chocolate chunks. Cover and chill the dough for 30 minutes or wrap in plastic wrap. For even more toffee-like flavor, chill for at least 24 hours.

Preheat oven to 350 degrees. Line a light colored baking sheet with parchment paper. Scoop the dough with a ookie or ice cream scoop onto the baking sheet, leaving at least 4 inches of space between the cookies. These cookies will spread so make sure to allow enough room for spreading.

Bake for 11-15 minutes, or until the edges have started to turn a light golden color.

Nutrition

• Calories: 383 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 0.4 g
• Cholestérol: 45 mg
• Sodium: 261 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 34 g
• Protéines: 4 g