Do you want an easy chocolate chip cookie recipe? Well, we got your back. Your classic chocolate chip cookies with simple steps for the most gooey and crunchy texture like you’ve never had before. This recipe makes about 3 dozen cookies.
About the chocolate chips you can use: For a lot of people, chocolate chip cookies are often studded with semi-sweet (plain) chocolate chips, but the choice of chips is yours! You can choose between standard-sized chips, mini-chips, white chocolate chips, butterscotch chips, or even chocolate chunks. Feel free to use whatever chocolate chips you prefer.
Key tips for success:
Read the recipe carefully before starting.
Work in the order of the steps.
Use room temperature butter as it is the key to a fluffy and melty chew of a cookie.
Sift your dry ingredients so there won’t be any lumps and overall ensure a smoother uniform dough.
Don’t overmix your cookie dough. Stop mixing immediately when there aren't any visible specks of flour in the dough.
Occasionally check your cookies when they're in the oven.
For a chewier cookie, use a spoon and gently press on the top of the cookie before it cools down from the oven.
Ingredients:
1 ⅓ cups (70z/ 220 g) all-purpose (plain) flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4oz/ 125 g) granulated sugar
½ cup (3 ½ oz/105 g) firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (6oz/ 165) semi-sweet (plain) chocolate chips
½ cup (4oz/ 125 g) unsalted butter, at room temperature
Equipment:
1 large bowl
1 medium bowl
Hand mixer with twin beaters
Wooden spoon
Measuring cups
Parchment paper
Baking sheet
Sifter
Spatula
Instructions:
Preheat the oven to 350°F. Have 2 ungreased baking sheets ready with parchment paper on top.
Sift the flour, baking powder, baking soda, and salt into a medium bowl.
In a large bowl, cream the butter until fluffy and pale yellow with a hand mixer with twin beaters on high speed.
Add the brown and granulated sugars and continue beating until the mixture is no longer gritty when you rub it between your fingers.
Add the egg and vanilla extract and beat on a low speed until blended, every now and then, stop the mixer and scrape down the sides of the bowl with a spatula.
Add the flour mixture to the butter mixture and mix on low speed just until blended. Stop blending it when you don't see any more streaks of flour.
Add the chocolate chips and mix with a wooden spoon.
With clean hands, roll the dough into 1-inch (2.5 cm) balls and place them on the parchment paper with around 2 inches (5 cm) apart.
Bake the cookies until they are golden brown on the edges, for about 12 minutes.
After you take the cookies out, use a spoon to gently press on the top for a chewier cookie.
Let the cookies cool slightly on the pans on a heat-proof surface before transferring them to the racks to cool completely.