These chocolate chip cookies are super easy to make yet have an indulgent and rich taste. With an amazing taste and simple recipe, these cookies are ready to join your favorites list. A perfect treat for your breakfast coffee, evening tea, or midnight cravings.
Chocolate chip cookies are timeless classics. This cookie has thrived through so many trends and fashions but still comes out as a fan favorite every time. One of the main reasons for that is how comforting is this cookie. Even one bite can make you relaxed and so happy.
One of the main reasons why I love this cookie is that it is very easy to make. For a delicacy that feels so indulgent and rich, it only requires some basic ingredients and minimum effort. With a little bit of patience and effort, you can ascend the cookie paradise in no time.
These cookies can be eaten with a cup of coffee or tea. A warm of milk and this cookie as a midnight craving can make anybody happy.
This cookie is made from scratch and can be made in one bowl. It is fuss and stress-free. Most of the ingredients are basic pantry usuals. And because of all of the above-mentioned reasons this treat can become your pantry staple very easily.
Choco chip cookies have a soft and chewy center and crispy edges. So, let’s talk about the ingredients that give us these amazing textures and tastes.
INGREDIENTS USED
Butter
Provides richness, texture, and structure to cookies. A lot of recipes call for melted or browned butter but I skipped that step because I wanted to make a recipe that can be created in one bowl and easily and it still managed to taste amazing.
I’ve used unsalted butter but you can also salted butter just skip the extra salt added.
Sugar
In this recipe, I’ve used a combination of brown sugar and white sugar. White sugar provides structure to the cookie. Brown sugar provides crispiness at the edges and chewiness at the center. Brown sugar also helps in creating a nutty flavor that proves to be a great combination with chocolate. But you can completely replace brown sugar with white sugar if you want. You can use both granulated or packed sugar for this recipe.
Egg
Provides the needed moisture to the cookies. It also helps in binding all ingredients together.
Chocolate
Even though this is a chocolate chip cookie I’ve used chopped dark chocolate because big pockets of gooey chocolate are always a better alternative. You can use chocolate chips as well.
Process of making Chocolate chip cookies
- Cream butter and sugars together in a large bowl with a whisk.
- Add egg and vanilla into the mixture and mix well with a whisk till well incorporated.
- Sift in all the dry ingredients and gently mix till all the ingredients are well combined.
- Add chopped dark chocolate and fold gently.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 180℃(350℉).
- Distribute the dough into six equal parts (approximately 80 grams each). (I’ve divided the entire batch into 6 cookies to get big fat cookies but you can further divide them into small ones).
- Place them on a parchment-lined baking tray and baked them in a preheated oven for 15 minutes.
- Place them on a parchment-lined baking tray and bake them at 180℃(350℉) for 15 minutes.
- Let them completely cool on the baking tray before moving them.
Tips
To make sure you end with perfectly baked batch of cookies here are some tips:-
- REFRIGERATION OF DOUGH-It is necessary to refrigerate the dough to eliminate unnecessary spreading thus losing its texture. Chilled dough provides a thicker and chewier cookie.
- PROPERLY MEASURE THE FLOUR- The quantity of flour can make or break the perfect batch. You can end up with dry or crumbly cookies if flour quantity changes. So it is necessary to properly measure the flour. I would recommend using a measuring scale but if you don’t have one use a spoon to fill the measuring cup rather than scooping the flour.
- DON’T FLATTEN THE COOKIE BALLS- The fat in the cookie dough will melt down on its own to give crispy edges and also gives the perfect chewy center. By pressing them down you’ll end with a crispy inside-out cookie rather than a chewier one.
- ALLOW TO REST ON BAKING TRAY- Freshly baked cookies are a little fragile and can break when you try to move them. So it’s better to let them completely cool down on the baking tray and harden a little in this process.
Chocolate Chip Cookies
Ingredients
- 155 g Flour 1 cup
- 1 Egg
- 1 tsp Salt
- 100 g Butter ½ cup (room temperature)
- 45 g White Sugar ½ cup
- 45 g Brown Sugar ½ cup
- ½ tsp Baking powder
- ¼ tsp Baking soda
- 120 g Dark chocolate (chopped) 1 cup
- 1 tsp Vanilla extract
Instructions
- In a large bowl cream butter and sugars with a whisk.
- Add egg and vanilla, mix till well incorporated.
- Sift in all dry ingredients. Mix gently till all ingredients well incorporated.
- Gently fold in chopped dark chocolate.
- Cover the bowl with a plastic wrap and refrigerate atleast for 1 hour( max 24 hours).
- After one hour preheat the oven to 180℃(350℉).
- Line baking tray with baking/parchment paper.
- Divide the dough into 6 equal parts (approx 80 g each).
- Place on baking tray with little distance between them.
- Bake for 15 minutes at 180℃(350℉).
- After 15 minutes remove from the oven and let it cool completely before moving to an airtight container.
Notes
- Make sure butter is at room temperature for work-ability.
- Refrigerate dough for proper shape and texture.
- Do not flatten cookie dough onto baking tray.
- Rotate the baking tray half way through baking time for proper cooking.
- Let the cookies completely cool down on baking tray before moving them.