Thin and Chewy Chocolate Chip Cookies

• porcje: 10 servings
• czas aktywny: 15 minutes
• całkowity czas: 27 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 383 kcal
• Tłuszcz Całkowity: 19 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Nienasycony: 6 g
• Tłuszcz Trans: 0.4 g
• Cholesterol: 45 mg
• Sód: 261 mg
• Węglowodany Całkowite: 50 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 34 g
• Białko: 4 g