Chocolate Chip Cookies
Chocolate Chip Cookies
Ingredients
- 120 g unsalted butter, softened
- 100 g white sugar
- 100 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 200 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 200 g chocolate chips, (milk or dark)
Instructions
- 1
In a large bowl, combine the softened unsalted butter, white sugar, and brown sugar. Beat with an electric mixer until light and fluffy.
⏱️ 3 min
- 2
Add the egg and vanilla extract to the creamed butter and sugars. Beat until well combined.
⏱️ 2 min
- 3
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 5
Fold in the chocolate chips until they are evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the dough and refrigerate for at least 30 minutes. This step is optional but highly recommended as it helps prevent the cookies from spreading too much during baking.
- 7
Preheat your oven to 180°C.
⏱️ 5 min•🌡️ 180
- 8
Line a baking sheet with parchment paper.
⏱️ 1 min
- 9
Scoop rounded tablespoons of dough onto the prepared baking sheet, ensuring there is enough space between each cookie for them to spread.
⏱️ 2 min
- 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 180
- 11
Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip Cookies
- 120 g unsalted butter, softened
- 100 g white sugar
- 100 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 200 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 200 g chocolate chips, (milk or dark)
Instructions
- 1
In a large bowl, combine the softened unsalted butter, white sugar, and brown sugar. Beat with an electric mixer until light and fluffy.
⏱️ 3 min - 2
Add the egg and vanilla extract to the creamed butter and sugars. Beat until well combined.
⏱️ 2 min - 3
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 5
Fold in the chocolate chips until they are evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the dough and refrigerate for at least 30 minutes. This step is optional but highly recommended as it helps prevent the cookies from spreading too much during baking.
- 7
Preheat your oven to 180°C.
⏱️ 5 min•🌡️ 180 - 8
Line a baking sheet with parchment paper.
⏱️ 1 min - 9
Scoop rounded tablespoons of dough onto the prepared baking sheet, ensuring there is enough space between each cookie for them to spread.
⏱️ 2 min - 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 180 - 11
Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 2 min