Homemade chocolate chip cookies are a food blogger’s right of passage. We all have a tempting chocolate chip cookie recipe we try to lure you in with. AND I bet we all claim that ours are the best; which is relatively true. I mean, if I didn’t think it was d@*n good, I wouldn’t put it on here for you. But I think this is worth sharing. Why?
Because it’s utterly delicious, simple, and fun to make with kids too. Toss a chocolate chip at each other and see who rolls the perfect cookie dough ball. It’s not just about the chocolate chip cookies but the process of preparing and baking them, which is short and sweet!
Thereโs an ‘old school’ (if you can call it that) part of me that fights for always having a batch of homemade cookies or cake stashed for when someone drops by. I have yet to meet anyone who doesnโt like chocolate chip cookies. So I would say that, if you donโt have a batch of cantuccini in your pantry, then chocolate chip cookies are perfect for the occasion.
Texture
I bake the cookies for roughly 13 minutes. Because I like them a little chewy, you can bake them a little longer for that extra crunchy, but check on them every minute. The chocolate chip cookies are crunchy on the edges and softer the closer you get to the core.
Chocolate Chip Cookies Ingredients
Flour: I used plain flour, however, you can use good old all-purpose flour – but not one with a protein content more than 10%
Sugar: I use a mixture of granulated, brown, and muscovado sugar. For the extra moisture that brown sugar brings as well as the caramel notes of the muscovado. That, mixed with the pinch of cinnamon, results in a sweet warm scent, I wish I could put in a bottle and send it to you!
Butter: use unsalted, so you can control the saltiness. Use softened and not melted butter.
Chocolate: I love the irregular shape of chocolate chips cut from a block compared to the store-bought. But if you wanted to, you could use the store-bought. Save a few to gently press on top of the cookies about a minute before you take them out of the oven.
Work the Chocolate Chip Cookie Dough
After chilling the dough, roll each cookie into a ball but do not flatten. They will collapse and spread out as they bake.
To Get That Nice Flat Store-Bought Style Cookie
Some like the cookie with an irregular lumpy look. While others like it flat, and for that, you could use the bottom of a glass (the same or more width as the cookie) by very gently pressing on the cookie immediately after taking it out of the oven. Then do not move them until they are completely cool.
How to Freeze Cookie Dough
After chilling the cookies, roll them into a ball and put them on a plate lined with cling film/parchment paper. Cover the cookie dough balls with cling film and pop them into the freezer for about an hour or until firm. Then you can proceed to put them in a ziplock bag.
To bake the frozen batch, take the cookies out of the freezer and put them on a baking tray lined with parchment paper. Leave to thaw, then proceed to bake. It’s important to remember to add at least 2 more minutes to your usual baking time.
Storage
Keep the cookies in an airtight container.
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Another Chocolate Chip Cookie Recipe Worth Your While โฆ
Orange Chocolate Chip Cookies
Your classic chocolate chip cookies spruced up with the sweet and warm notes of orange zest and essence. I dare you to resist!
Ah the sweet feeling of satisfaction-okay I am very much done gloating nowโฆ hereโs what youโll need
Chocolate chip cookies
(+10 rating, 2 votes)
Loading...You need to have at least one chocolate chip cookie recipe card for those bake sales and parties. This may be where your chocolate chip recipe hunt ends...
Ingredients
- 150g dark chocolate chips
- 100g milk chocolate chips
- 260g plain flour
- Pinch of cinnamon
- 160g granulated sugar
- 80g light muscovado sugar
- 20g dark brown soft sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 medium organic egg
- 1 tbsp vanilla extract
- 160g softened butter
Instructions
In one bowl sieve the flour, baking powder, baking soda, salt and cinnamon
In another bowl measure the 2 sugars and mix together with your hands to get rid of any lumps
Cut the butter into chunks and in a large mixing bowl soften in the microwave for 20 seconds and whisk for about a minute, or using a spatula just make sure its all softened
Add the sugar into the butter bowl and give that a good whisk making sure it's all incorporated (1 minute)
Whisk in the egg and vanilla extract
Fold in the flour mixture to the sugar and butter until almost no traces of flour are left then add in the chocolate chips (do not over-mix!)
Cover and leave to chill in the fridge for 15-20 minutes
Heat the oven to 180C and line 2 large baking trays with parchment paper. If you do not have parchment paper but have a good quality non-stick baking sheet then you should be okay without
Use a small ice cream scoop or tablespoon to measure out a golf ball size amount. Roll that into a ball and arrange on the baking sheet leaving enough space to spread.
Bake in the oven for 13 minutes and leave on a wire rack to cool
Store in an airtight jar or ziplock bag
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