America’s national chocolate chip cookies! Did you know that their history dates back to the 1940s? When preparing these classic cookies, it is essential to remember a few rules, thanks to which you will bake perfect chocolate chip cookies: the butter should be very soft; the ratio of white and brown sugar is always 50:50 so that the cookies are perfectly crispy on the outside and chewy in the middle, and brown sugar additionally gives them a caramel flavour. Indeed, the best chocolate chip cookies I have ever eaten and the best I have baked – I tested the recipe many times. You will fall in love with them!
Yield: 30 cookies.
Ingredients for chocolate chip cookies:
- 115 g unsalted butter (85 g softened and 30 g melted)
- 100 g caster sugar
- 100 g soft light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 200 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 150 g dark chocolate chips
All ingredients should be at room temperature.
In a mixing bowl, beat the butter and both sugars together until very light and fluffy. Beat in vanilla extract and one large egg. Sift plain flour with bicarbonate of soda and salt into the mixing bowl and mix. Add 110 g plain chocolate chips and stir well.
Use a teaspoon to make small scoops of the mixture on the baking trays lined with baking paper, leaving enough space between each cookie to spread. Press 40 g chocolate chips into the tops of the cookies.
Bake at 175°C for about 11 – 12 minutes or until the edges become brown and firm but still soft in the middle. Leave it on the tray for a couple of minutes to set it, and then lift it onto a cooling rack.
Enjoy!
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