“If you’ve landed on this recipe, you must be a true dessert enthusiast and a chocolate lover. Is there anything better than pairing your tea or coffee with crunchy chocolate chip cookies? Personally, I can’t imagine my life without sweets. And if I ever put on some weight, I’ll gladly embrace being the happiest, sweet-loving woman.”
My day isn’t complete without indulging in sweets. If there are no treats at home, it feels like the day is missing something. Just kidding, of course! But one thing’s for sure – I never turn down dessert.”
After experimenting with numerous recipes, I serendipitously discovered the world of traditional American cookies. They were always present in advertisements, movies, and stores, but never on my own table. Store-bought options didn’t quite satisfy my taste. Recently, I’ve become a devoted enthusiast of home baking—no preservatives, stabilizers, dyes, or other unnecessary additives.
As a young mother, I’m committed to providing only the highest quality and transparent ingredients when it comes to treats for my child. The sight of store cookies with a year-long shelf life makes my eye twitch.))) Stumbling upon a chocolate chip cookie recipe, I discovered it’s almost 85 years old! How could I resist? In short, less talk, more action
Enjoy the simplicity of preparation and the accessibility of ingredients. Believe me, once you’ve tried them, you’ll find yourself baking these cookies again!
PREPARATION TIPS:
- Chocolate chips can be substituted with chopped chocolate bars, preferably dark chocolate for a less sweet flavor (I use 92% cocoa). Chop it into pieces and add it to the dough.
- For extra chocolatey goodness, add a few spoonfuls of cocoa powder to the flour mixture.
- If you don’t have an ice cream scoop, use a regular spoon to pick up the dough and roll it into balls. Place the balls in the freezer for 10-20 minutes to firm up the butter before baking.
- Experiment with different sizes using large and small spoons.
FAQ FOR CHOCOLATE CHIP COOKIES:
WHAT MAKES A COOKIE CHEWY? Chewiness is influenced by high humidity. Adjusting and following the recommended baking time and temperature is crucial. Cooling the dough in the refrigerator for at least 24 hours is essential. Water binds to flour in butter, eggs, and sugar, slowing down its evaporation.
HOW DO I BAKE THE PERFECT COOKIE? Beat softened butter with sugar until light and fluffy. Add eggs and vanilla. Mix in a combination of flour, salt, baking powder, and baking soda to form a uniform dough. Add chocolate drops, mix with a spatula, and refrigerate the dough for 24-36 hours. Shape dough balls with a spoon, place on a baking sheet, and bake.
WHAT DOES CORNSTARCH DO FOR COOKIES? Cornstarch, when combined with flour, softens the hard proteins in flour, resulting in a more delicate texture in baking.
HOW DO YOU KEEP CHOCOLATE CHIP COOKIES SOFT? Store cookies in airtight containers, whether it’s a plastic or metal container with a lid, a plastic bag, or by simply covering the bowl with cling film.
CHOCOLATE CHIP COOKIES
4
servings22
minutes12
minutesIngredients
1 2/3 cups (208 grams) cake flour
1 2/3 cups (208 grams) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 cups (284g) unsalted butter, room temperature
1 1/2 teaspoons coarse salt
1 cup (200g) granulated sugar
1 1/4 cups (10 ounces or 225g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
16 ounces (about 3 cups) chocolate chips or chunks
Output: 45 dough balls ~35 grams each.
Directions
- Sift flour, baking soda, baking powder, and salt into a bowl. Repeat 2-3 times to ensure proper aeration of the flour.
- Cut the softened butter into cubes, combine with sugar, and beat with a mixer until the mixture becomes light and fluffy (about 5 minutes).
- Reduce the mixer speed and add 2 eggs and vanilla.
- Add the flour mixture and knead until smooth.
- Pour in the chocolate chips and knead with a spatula.
- Place the finished dough in a container and refrigerate for 24-72 hours. Do not skip this step!!!
- Preheat the oven to 350ºF. Cover the pan with parchment paper. Using a spoon, place the dough balls at a distance from each other.
- Bake for 10-12 minutes, or until golden brown. Cool on a wire rack and enjoy.
- Notes:
- If you don’t have cake flour, use bread flour, remove 2 tablespoons from the total amount, and add 2 tablespoons of corn starch.
- Do not neglect the step of cooling the dough in the refrigerator, as it significantly impacts the end result. Cooling allows dry ingredients to absorb moisture, resulting in a denser and richer dough. Warm dough balls may spread too thin on the baking sheet.
- Leave some chocolate pieces to place on top of the dough balls before baking.
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