Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Yield: 24 servings
Cuisine: American
Ingredients: All-purpose flour 2.25 cup; Butter 230 g; Sugar 0.75 cup; Brown sugar 0.75 cup; Egg 2 ea; Vanilla extract 1 tsp; Baking soda 1 tsp; Salt 1 tsp; Chocolate chips 340 g

Quick answer

Active time: 27 min
Waiting: See the steps
Level: Easy
Servings: 24 servings
Ingredients: 9

About this dish

Measured in cups the American home-baking way, this dough uses equal amounts of white and brown sugar, landing between crisp and chewy.

Shift the balance toward brown sugar and the cookies turn softer and chewier, since it holds moisture; more white sugar makes them spread wider and bake crisper.

Ingredients

servings

IngredientAmount

Egg2 ea

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Instructions

6 steps

1

Preheat the oven to 180°C and line 2 baking sheets with parchment.

Keep 230g butter at room temperature until it dents easily when pressed, but do not let it melt or look greasy.
2

Beat the butter with 0.75 cup sugar and 0.75 cup brown sugar on medium speed for 2-3 minutes.

Stop when the mixture looks paler, slightly larger in volume, and creamy rather than grainy.
3

Add the 2 eggs one at a time, mixing fully after each addition.

Add 1 tsp vanilla extract, then scrape the sides and bottom of the bowl so no butter or sugar pockets remain.
4

Sift in 2.25 cups all-purpose flour, 1 tsp baking soda, and salt.

Fold with a spatula until the dry flour just disappears, then stop to avoid tough cookies and excessive spreading.
5

Fold in 340g chocolate chips until evenly distributed, then cover and refrigerate the dough for 30 minutes.

It is ready when it feels firmer, less sticky, and holds a rounded shape easily.
6

Divide the dough into 24 portions of about 40g and set them 5cm apart.

Bake for 10-12 minutes, removing them when the edges are golden and the centers still look soft, then cool on the tray for 5 minutes.