Crunchy outside, chewy on the inside chocolate chip cookie recipe
Due to popular demand, I've traced my memory and compiled a recipe for what I used for my chocolate chip recipe! If you're like me and prefer cookies that are chewy on the inside but crunchy on the out, then you might enjoy the recipe below. It's also great for when you want something to accompany your vanilla icecream and overall, It's just a quick way to cheer up anyone's mood :D
2 1/4 cups all purpose flour
1 tsp baking soda
1 cup unsalted butter, melted and cooled a bit (so it's not scorching hot)
1 tsp salt
2 tsp grounded coffee beans (can use grounded coffee too)
1 cup packed brown sugar
1/2 cup granulated sugar
1 tbsp vanilla extract
1 egg yolk
chocolate chips to taste (I probably used 1 3/4 to 2 cups)
Line your pan with parchment paper. Preheat oven to 350 degrees.
Sift together: baking soda, flour, salt, grounded coffee. Set aside.
In a large bowl, cream together: butter, brown sugar, granulated sugar. Once that's all blended together, add in the: egg, egg yolk. Cream this until everything is well blended (i.e. no visible chunks of anything, and it's a smooth mixture).
Add in the dry ingredients to your wet mixture. I prefer to add in the dry ingredients gradually so it's not an arm workout for me.
Add your chocolate chips.
Let your dough set in the fridge for 1 hour.
After an hour, roll your dough into balls that are approximately the size of a ping-pong ball and when you place it on the baking sheet, make sure your dough looks more "tall" than "wide/flat" (kind of onigiri looking, but round).
Bake for 12-14 minutes, or until your cookies are light golden brown, and rotate your pan halfway through.
IMPORTANT: Let your cookies sit out untill completely cooled before you try to lift it.