First of all a big big Thanks to Vedika from, Hotchocolatehits for sharing these two awesome recipes and letting me try it. Gotta say i was really impressed with the recipes i found on her website. All of them looks amazingly tasty and super tasty. You all should checkout the website, www.hotchocolatehits.com for more awesome recipes n treats.

So first, I'm sharing a Soft...Chewy...Gooey Chocolate Chip Cookies and then the next one is a treat for peanut butter lovers, a Chocolate covered Peanut Butter Balls.

This easy, chocolate chip cookie recipe can be a go to when you need a quick, homemade snack to pack in a lunchbox, picnic basket or when last minute company drops in. Gotta love recipes like that!

They bake up slightly crisp and chewy on the outside and soft and chocolaty in the inside. It is definitely one of my favorite chocolate chip cookie recipes. This easy chocolate chip cookie recipe freezes great. Just shape the cookie dough into balls and place on a cookie sheet. Place into the freezer until the dough balls are partially frozen. Then transfer them into a freezer-safe bag or container. When you’re ready to bake them just let them thaw out and bake. They last 9-12 months in the freezer.
Store any leftovers in a super air-tight container.

Chocolate Chip Cookies:

Ingredients
½ cup unsalted butter, softened at room temperature
¼ cup granulated sugar
¾ cup packed light brown sugar
1 large egg
1 tsp vanilla extract
¾ tsp baking soda
½ tsp salt
1¾ cup all-purpose flour
150-200 g chocolate of your choice, roughly chopped into bite-size chunks. And I'd strongly recommend you all not to use the typical chocolate chips just in case if you do'nt want to be hunted down original creator of this recipe
¾ cup chopped nuts (or any other add-ins),
sea salt for sprinkling (optional)

Instructions
1. Preheat the oven to 180 C and line a baking tray with parchment paper.
2. Cream together the butter and sugars for a few minutes or until ligher and fluffy.
3. Beat in the vanilla extract and egg, until nice and smooth.
4. Stir in the baking soda and salt.
5. Then add the all-purpose flour in batches rather than all at once, just to combine.
6. Finally, fold in the chocolate chunks and any other add-in until well-distributed through out the batter.
7. Place 2 tbsp sized mounds of dough onto the prepared sheet, 2 inches apart.
8. Sprinkle the tops with a pinch of sea salt before placing the tray in the oven for 9-11 minutes or until the chocolate has melted, the dough is slightly golden brown and less glossy than before.
9. Cool for a couple minutes on a wire rack before serving.

The key to a chewy, soft cookie is removing them from the oven before they have had a chance to fully bake. This varies from oven to oven, but you want them to be golden around the edges but still a little gooey and puffy in the center. Remove from oven and let them sit in the pan for a few minutes. They will continue to cook on the pan. Transfer to a cooling rack to finish the cooling process. This may take some practice to know just when to take them out of the oven, but you’ll quickly learn that crucial timing. So guys put on your aprons and have fun baking these awesome cookies.