Chocolate Chip Cookies
Ready-to-bake cookie dough is not common in Europe, which is a good thing! It obliges us to bake from scratch with whole ingredients. You can use any type of chocolate for this recipe. Although I am not a big fan of milk chocolate (except for Kinder bars and eggs), I find milk chocolate chips excellent with this dough! It makes the taste soft and sweet. If you prefer a bitter taste, go with dark chocolate chips! We made this recipe a few times this year. B, also known as "Cookie Monster", baked a batch for his colleagues last Christmas and the recipe was approved. This cookie has the right balance of chewiness on the inside and slight crispiness on the edges.
Makes 24-36 cookies, depending on the size
2 3/4 cups of flour
230 g of butter, at room temperature
1 cup of brown sugar
1/2 cup of sugar
1 large egg, at room temperature
1 tsp of vanilla extract
1 1/4 tsp of baking soda
1/2 tsp of salt
Dark or milk chocolate chips, quantity to your liking
1. Preheat oven to 190 °C and line a sheet of parchment paper on a baking tray.
2. Whisk the flour, salt and baking soda together. Set this dry mix aside.
3. Cream the butter with a mixer on medium-high speed. Then beat in the sugars and vanilla, until fluffy.
4. Add the egg and mix until combined.
5. Lower the speed of the mixer. Add the dry mixture in three times and mix until just incorporated.
6. Stop the mixer. Sir in the chocolate chips with a spatula.
7. Roll by hand balls of dough of approximately 2.5 cm diameter. Place them about 5 cm apart from each other on the baking sheet.
6. Bake for 13-15 minutes, or until the surface becomes golden brown.
7. Allow to cool on a wire rack.
Work with ingredients at room temperature, it will make the batter softer which will add chewiness to your cookies.
If you are using a stand mixer, use the paddle attachment.
If you are patient, cover the dough with a plastic wrap and refrigerate for an hour before baking. It will enhance the flavors.
If you don't want to roll dough balls by hand, you can alternitavely use an ice cream scoop or a tablespoon to portion the cookies. I prefer to bake cookie balls for perfectly round-shaped cookies.