Chocolate chip cookies
I must confess, I’m not a big chocolate fan. But there is something about good, chewy, warm chocolate chip cookies that I can’t resist.
I wasn’t big on chocolate chip cookies before I moved to Canada. I think the first time I made them at home was using the pre-made Pillsbury chocolate chip cookies dough. Seb and I got instantly hooked. Then I came across this Tasty recipe and there was no going back. Since then I make them from scratch every time.
Ingredients
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon salt
- ½ cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 200 grams semi-sweet chocolate chips (or chunks if you prefer)
Directions
- In the bowl of a standing mixer, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until the mixture lightens its color and soft ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (do not overmix).
- Fold in the chocolate chips, then chill the dough for at least 30 minutes. The longer you chill the dough, the richer the taste.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving space between cookies so that the cookies can spread evenly. I usually bake 6 cookies at a time.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool in a wire rack before serving. Or if you’re anything like me, eat them almost as soon as they’re out of the oven for the best gooey experience.