Nothing like a good cookie!
With ice cream or milk
There are a few crucial steps to baking the chewiest, tastiest chocolate
chip cookies. First, skip using chips and opt for chunks. Second,
instead of using just one type of chocolate (like semisweet), use a mix
of semisweet, milk, and dark chocolate. Third, take the time to allow
the cookie dough to rest overnight in the refrigerator. Yes, we know
it's a pain, but doing so will yield a cookie with a more complex flavor
and delicious toffee notes. Lastly, use an ice cream scoop to portion
the cookie dough onto the baking sheet. This will produce even-sized
cookies every single time.
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