Chewy Chocolate Chips - Home Economics

Last Friday, in cooking class we made some delicious chewy chocolate chip cookies. The texture in the inside is soft and chewy but on the outside it is crunchy. if you leave them out for maybe more then 30 minutes it will become more crunchy but still soft in the inside, if you prefer them softer then I would recommend you to eat them after cooling so they are nice and warm.

INGREDIENTS

100g butter softened,
1/2 cup of white sugar,
1/2 cup of brown sugar,
1 egg,
1 tsp vanilla,
1 1/2 cups flour,
pinch of salt,
1/2 tsp of baking powder,
1/2 cup choco chips

DIRECTIONS - MADE SIMPLE

We started off by turning our oven to 180 on bake. We then got our mise en place done (Finished getting our ingredients and putting them in order). After that, we softened our butter and added the sugars as well as the vanilla. Once that was creamed together, we added our egg and whipped it until it was incorporated into the mixture. When the wet ingredients were together we mixed all of our dry ingredients (flour, salt, baking powder, and chocolate chips) into a separate bowl to make sure everything would be incorporated at the same time. After that, we mixed the dry ingredients into the wet mixture making sure nit to River mix because that would activate the gluten. When we mixed it we got a tray and lined it with baking paper so the cookies don't stick to the tray. We rolled the cookies into medium-sized balls and placed them down so they don't touch when they spread out while cooking. Then you put them into the oven on the top shelf and cook for about 8 - 10 minutes.