This article will be your guide on how to prepare chocolate chip cookies and serve on weekends or occasions. Crispy with a chewy center, soft and cakey or light and crispy all through.
All right on to baking. And, by the way, this is so easy you can make perfect chocolate chip cookies the first time.
1 cup melted butter 1 cup brown sugar 1 cup white sugar 2 large eggs 1 tablespoon vanilla extract ½ teaspoon salt 2 ½ cups all-purpose flour 1 teaspoon baking soda 200g milk/dark chocolate bar
Note: You can replace chocolate bars with 2 ½ cups chocolate chips if you have them
- Grab a large mixing bowl and pour in your melted butter and both sugars.
- Whisk thoroughly until completely even and lighter in color. Crack your eggs in (feel free to do both at a time) and whisk till completely incorporated. Add vanilla and salt and give yet another good whisk.
- Add flour and baking soda to your butter and sugar mixture. (you should ideally sieve the flour in but I sieve my flours before storing so I skipped this step in the video.)
- Fold in with a spatula or wooden spoon till the white streaks disappear. Do not over mix cause this can toughen your cookies.
- Chop up your chocolate bars into quarter-inch pieces and add to your dough. Mix in with a spatula.
- Place dough in the fridge to chill for 20 minutes. While it is chilling, preheat your oven to 190c.
- Now line a baking sheet (or the flat tray that came with your oven) with parchment paper.
- Using an ice cream scoop (or your hands if you so desire) drop even sized balls of dough on your baking tray leaving about 1 ½ to 2 inches of space between them. The dough with a spread so you want to make sure each cookie has room to grow. Don’t smother your cookies! Let them grooooooow.
- Place the tray in the middle of your oven and bake for 10-12 minutes. Just till the edges are golden brown.
- Take them out of the oven and let them cool on the tray for about five minutes before transferring them to a col rack to cool completely.
- The cookies will be soft when they come out of the oven but will crisp up as they cool down.
- Now you can bake the rest of your cookies.
Note: Let your baking tray or sheet cool down significantly between baking each batch so your cooking doesn’t spread too wide.