I have been trying to make chocolate chip cookies for a long time but never achieved that perfect bite. You know that crispy edge and soft center. I worked with many recipes, trying to make the dough with hand, adding one egg, two eggs etc. But nothing gave me that chewy result. My cookies would spread like paper because of lot of butter, or would turn into a piece of rock. Appropriate to hit someone!
I am quite a stubborn person, when something is not working or seems a challenge I have to make it work at any cost. So after many trial and errors. And my family telling me not to try them anymore. But I did not want to give up. So trial after trial until I found that right recipe and that too egg less.
I was so happy and finally content with the results. Happier because I made them without the addition of egg. Since I have some family members who do not consume eggs, it always a victory for me if I can make eggless baked goods.
If you want to get big chunks of chocolate in your cookies then opt for chocolate bar and chop it into pieces. I personally prefer that over chocolate chips. If you eat these cookies warm you will experience an explosion of chocolate in your mouth. That is pure bliss!
In a bowl whisk together butter and sugar until sugar is fully incorporated.
Add flour, baking soda and salt to the butter sugar mixture. Mix gently.
Fold in chocolate chips or chop off the chocolate bar into small and big chunks.
Let the dough rest in the fridge for at least 30 minutes.
Preheat oven at 170° C. Make equal sized small balls from the dough and bake the cookies for 10-15 minutes. The edges should be crispy and the middle slightly soft. This way you will get thise perfect chewy cookies.
