Ultimate Chocolate Chip Cookies with Secret Ingredient
This is the best Chocolate Chip Cookies recipe ever with a secret ingredient! The cookies are crunchy outside and chewy inside.
Ingredients
- 115 g / 8 tbsp Unsalted Butter, room temperature
- 100 g / 1/2 cup Brown Sugar
- 100 g / 1/2 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1 Tsp Vanilla Extract
- 185 g / 1 1/4 cups All-purpose Flour
- 1 tbsp Cornstarch
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 130 g / 3/4 cup White Chocolate Chips
- 130 g / 3/4 cup Dark or Milk Chocolate Chips
- 100 g / 1 cup Lightly toasted, chopped Pecans or Walnuts
- 3 tbsp Toasted Unsweetened Coconut Flakes (secret ingredient!)
Instructions
- Ina large mixing bowl (or you can use a stand mixer), use a spatula to cream the Butter with the Brown and Granulated Sugars together well.
- When this mixture turns into smooth texture, beat in the Egg and Vanilla Extract, mixing well.
- Use a sifter to sift together the Flour, Cornstarch, Baking Soda, and Salt.
- Add the dry ingredients into the butter egg mixture and stir until well blended.
- Blend in the White and Milk/Dark Chocolate Chips, toasted Pecans/Walnuts, and toasted Coconut Flakes. Be sure to use a blending attachment if you are using a stand mixer so that the nuts and chocolates retain their size.
- Use a small tablespoon or an ice cream scoop to shape the cookie dough into a ball and place each one of them onto a parchment lined baking tray or a plate. Chill them in the fridge for at least an hour before baking.
- Preheat the oven to 325 F (160 C). Arrange the chilled cookie balls onto parchment-lined baking trays, leaving around 2 or 3 inches space between the cookies—if you want perfectly round ones.
- Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray before taking them out.
Notes
- For those who love Soft Chocolate Chip Cookies, you can bake the cookies in preheated oven at 350 F (175 C) for just 10 minutes. Otherwise, just follow my recipe below and see if you like it.
- For me, this recipe makes exactly 24 cookies. See for yourself!
- If you want your cookies to weigh the same and be round, use a digital scale to weigh the dough before you make them into a ball size, and that is what I do. But homemade cookies of different weights and shapes show themselves in interesting ways. And, you can skip the refrigeration step too.
- Once you chill the cookie dough in the fridge, you can also freeze it for baking later.
- If you want your cookie to be more crunchy, bake them just a bit longer about 20 minutes.
Did you try this recipe?Mention @hainisblog and tag #cookcookgo on instagram!