Chewy Chocolate Cookies
I am too picky with cookies and the only ones I like are the chewy variant like the one from Mrs. Fields and Mrs. Higgins, never was a fan of the crunchy version. So for this recipe you can trust me that it will come out chewy as long as you dont alter the recipe. But if you really want to have your own versions of a chewy cookie here are the main things or tips for your cookes to be chewy:
- Use brown sugar instead of white
- Use more oil or butter than usual, even better use margarine.
- Remove them from the oven before they look done, don’t worry it will still continue cooking with heat remaining on the cookie pan.
- Do not pack the flour when measuring.
- Chill the dough before cooking
3/4 cups margarine, softened
1 cups brown or muscovado sugar
1 tsp vanilla extract
1 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 cups chocolate chips
- In a mixing bowl, mix together room temperature margarine and sugar until light and fluffy.
- Using a whisk beat in the eggs and add vanilla extract.
- Combine flour, cocoa, baking soda, and salt then sift.
- Now fold the flour mixture into the butter mixture.
- Mix in the chocolate chips.
- Now place 1 tablespoonful of dough into baking pan lined with cookie sheets. Chill in fridge for an hour.
- Preheat oven to 175C then place baking pan, bake for 8 minutes. Remove from oven and leave in pan until cool. Onve cool you can now remove them from the pan.
You can top it with powdered sugar if you want.