Chocolate Chip Cookies
March 13, 2024 by Kimberly
Look no further for the ultimate chocolate chip cookies. Dive into this rich, double chocolate chip cookie recipe, featuring a generous amount of dough and massive chocolate chunks!
2 HRS &
50 MINUTES
EASY
VEGETARIAN
US AMERICAN
434 PER COOKIE
CRUNCHY / GOOEY / SWEET
EVERYDAY
DESSERT / SNACK
ALL YEAR
ABOUT THE RECIPE
Get ready to fill your kitchen with the mouthwatering aroma of freshly baked Chocolate Chip Cookies! This recipe combines the perfect blend of sweet, gooey, and chocolaty in every bite. Ideal for any occasion, from family gatherings to a personal treat, these homemade cookies promise to be your new favorite. Let’s dive into the simple steps to create these delightful treats that everyone loves!
How to serve:
Serve these delicious Chocolate Chip Cookies fresh out of the oven for the ultimate gooey experience, or let them cool to achieve a delightful crunch. Pair with a glass of cold milk or your favorite coffee for a classic combo. They’re perfect for parties, as a sweet snack, or as a thoughtful homemade gift. Remember, warm cookies and cold milk are a match made in heaven for any cookie lover!
How to store:
Store your Chocolate Chip Cookies in an airtight container to keep them fresh and chewy. They’ll last for up to a week at room temperature or can be frozen for longer enjoyment. Perfect for having a sweet treat on hand anytime!
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INGREDIENTS
FOR 9 COOKIES
COOKIES
- 200g all-purpose flour (1.5 cups)
- 35g cornstarch (1/4 cup)
- 140g butter (2/3 cup)
- 150g brown sugar (2/3 cup)
- 50g white sugar (1/4 cup)
- 100g semi-sweet chocolate (1/2 cup)
- 100g white chocolate (1/2 cup)
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- 3/4 tsp salt
ACTIVE: 5 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- small bowl
- small pot (or microwave)
- two medium-sized bowls
- whisk
- spatula
- Chop the chocolate into big chunks.
- Melt the butter in a pot or in the microwave.
ACTIVE: 20 min
PASSIVE: 2 hrs + 25 min
COOKING
1. In a medium-sized bowl, mix the flour, starch, and salt. Set aside.
2. In another medium-sized bowl, mix the brown and white sugar. Add the melted butter with a whisk and beat the mixture until it becomes kind of creamy.
3. Now add one whole egg and one egg yolk and beat until the mixture becomes thicker.
4. Next, add the dry ingredients from the other bowl and stir a little, then add the chocolate and mix everything until no more flour is visible and stop stirring to avoid overmixing the dough.
5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Place the cookie balls in the refrigerator for at least 2 hours – if you want to prepare the dough in advance, you can leave it in the fridge for up to 48 hours.
6. Preheat the oven to 220°C (425°F). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
7. Remove the tray with the cookies from the oven and let them cool for 15 minutes. I know it’s hard, but it’s worth the wait 😉
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