CHOCOLATE CHIP COOKIE
The classic chocolate chip cookie! There are so many different recipes for this cookie and you never know which one is the best.
This is my favorite recipe! It makes a very soft on the inside cookie with a crispy outer crust making it PERRRR FECT!!!
This is a very versatile recipe as well! If you like darker chocolate, change the chocolate the recipe calls for and make it just with dark chocolate. Are you making these with your kids? Make it with chocolate chips and m&ms for a fun cookie! You can also add nuts or make it a stuffed cookie with whatever you want!
THE CHOCOLATE:
The most important part of this cookie is the chocolate you use! My recipe calls for two kinds of chocolate, semi sweet and regular milk chocolate.
After a few tries of different recipes I found the recipe with only milk chocolate to be too sweet. The semi sweet chocolate chips are pretty good on their own but if you combine both you get the perfect cookie!
You can use chocolate chips that come in a bag and directly add them to the dough or buy chocolate bars and cut them in big chunks.
I recommend getting the chocolate bar and cutting them into big and small pieces. This way you can mix both well with each other before adding them to the dough. This makes the cookie look so pretty and when you take a bite you get big chunks of delicious chocolate!
BUTTER:
The recipe calls for a cup and a half of butter, around 280 grams.
Use COLD butter.
When you make the dough with cold butter, you help the cookie maintain its shape when baking, it makes them a bit chunky and prevents spreading too much.
Cut it in small squares and add it with the sugar to your mixer, it softens a bit when mixing!
THE DOUGH:
This cookie dough is a bit on the dry side.
It doesn’t need chilling, as soon as you finish adding the chocolate chips you can weigh the cookies and bake them!
I like REALLY BIG cookies, just like the ones you find all over instagram and bakeries from around the world.
Weighing the dough is a good tip! This helps all cookies bake evenly an they look so pretty. A big cookie weighs around 160 grams, but if you prefer a smaller, normal sized cookie, weigh around 80 grams or just eye ball it and divide the dough evenly.
Just be careful! Different sized cookies take different amounts of time in the oven! The smaller cookie needs a lot less time than the bigger one to get the “underbaked” cookie we are looking for!
EQUIPMENT
Stand Mixer: The first part of this recipe calls for a mixer to cream the butter with the sugars and the eggs! You can do it by hand but using a mixer makes it faster.
Bowl: You’ll need two bowls! One can be the bowl of your stand mixer for the butter, sugar and eggs and the other bowl is for dry ingredients!
Baking sheet: Or a cookie sheet! Don’t forget to use butter or vegetable spray on it to prevent the cookies from sticking. (or parchment paper!)
Silicone spatula or wooden spoon: Most of the time, I use a silicone spatula to add the dry ingredients to the dough but a wooden spoon work just as fine. You can use your hands too!
Kitchen scale: I recommend you have this to weigh the cookie balls before baking so that they are all the same size. This is not a necessary step, but it helps.
CHOCOLATE CHIP COOKIES
Ingredients
- 4 1/2 Cups flour (0000)
- 1 Cup sugar
- 1 1/2 Cups brown sugar
- 1 1/2 Cups butter (280 gr)
- 1 Tbsp vanilla extract
- 4 Tsp Cornstarch
- 2 Tsp baking powder
- 2 Eggs
- 4 Cups chocolate chips
- 1 tsp Salt
Instructions
- Preheat the oven at 170 degrees celcius or around 340 F and prepare baking sheet with parchment paper or butter.
- In a bowl, add flour, salt, baking powder and cornstarch. Set aside.
- In the bowl of your stand mixer or another bowl, add butter, brown and regular sugar with vanilla. Mix for a few minutes until fluffly.
- Still with he mixer, add eggs one at a time mixing well after each addition.
- Mix in the dry ingredients with a spatula or spoon slowly.
- Add chocolate chips.
- Weigh around 160 grams per cookie and bake for 21 minutes.
