Chocolate Chip Cookie Recipe

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Chocolate Chip Cookie

Everyone should have a go-to recipe for classic Chocolate Chip Cookie, and this is mine. It really is the best recipe for chocolate chip cookies ever. I’ve been cooking these for a very long time, and everyone who has tried them says that they are really excellent!

Additionally, there aren’t any odd ingredients, no chilling, etc. It’s just a straightforward, easy-to-make, incredibly delicious chocolate chip cookie that bakes up perfectly every single time.

These chocolate chip cookies are perfect in every way. chewy and crunchy. fully baked but still doughy. Perfectly sweet and buttery.

  • PREP TIME: 10 mins
  • COOK TIME: 8 mins
  • TOTAL TIME: 30 mins
  • SERVINGS: 36 cookies
  • CALORIES: 183 kcal

EQUIPMENT

  • Measuring spoons
  • Measuring cups
  • KitchenAid Mixer
  • Spatula
  • Baking sheet

Ingredients Chocolate Chip Cookie

  • 1 cup salted butter softened
  • 1 cup white (granulated) sugar
  • 1 cup light brown sugar packed
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp sea salt
  • 2 cups chocolate chips (or chunks, or chopped chocolate)

Instruction Chocolate Chip Cookie

  • Set oven to 375 degrees Fahrenheit. Put parchment paper on a baking sheet and set it aside.
  • Mix the flour, baking soda, salt, and baking powder in another basin. Place aside.
  • Butter and sugars are blended by creaming them together.
  • Add eggs and vanilla, and beat until frothy.
  • Add the dry ingredients and blend well.
  • Mix thoroughly before adding a 12-ounce bag of chocolate chips.
  • At a time, form balls out of 2-3 TBS of dough (depending on how big you prefer your cookies) and space them out equally on your prepared cookie sheets. (Alternatively, create your cookies with a tiny cookie scoop).
  • Bake for 8 to 10 minutes in a preheated oven. When they are JUST beginning to turn brown, remove them.
  • Before transferring them to a cooling rack, give them two minutes to cool on the baking sheet.

NOTES

Information about the recipe was computed using the assumption that it would yield 36 cookies at 2 TBS of dough per.
The cookies will still look doughy when you take them out of the oven. The key ingredient in these cookies that makes them so amazing is THIS! I beg you, please don’t overbake!

How to freeze chocolate chip cookie dough

The dough should be divided, formed into balls, and frozen for up to two months in a single layer in an airtight container.

Note the amount of flour in grams

Using the conventional conversion of 120 g of all-purpose flour to 1 cup, the amount of flour required for this recipe would be 360 g. The amount of flour I need to make the ideal cookies weighs between 430 and 450 g, depending on the size of my eggs. I advise beginning with 360 and going up as needed. The dough shouldn’t be dry or crumbly, but it also shouldn’t be wet or sticky either.

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These chocolate chip cookies can be frozen for up to two months or kept at room temperature for up to five days.

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