Traditional Homemade Chocolate Chip Cookies
Traditional Homemade Chocolate Chip Cookies
Ingredients
For the Homemade Butter
- 2 cups heavy cream, cold
- 1 cup cold water, for washing butter
For the Homemade Chocolate (Optional, or use store-bought dark chocolate chips)
- 1/2 pound cacao beans, roasted and shelled (nibs)
- 1/4 cup granulated sugar
- 1 tablespoon cocoa butter
For the Cookies
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup homemade butter, softened (1 stick), or unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips, or homemade chocolate chips
Instructions
- 1
Begin by making the homemade butter: Pour the cold heavy cream into a hand-crank butter churn or a stand mixer fitted with a whisk attachment. Churn or whisk on medium-high speed until the cream separates into a solid yellow mass of butter and buttermilk. This typically takes 15-30 minutes.
⏱️ 30 min
- 2
Once separated, drain the buttermilk from the butter. Transfer the butter to a bowl of cold water. Use a spatula or wooden paddles to press and fold the butter, squeezing out any remaining buttermilk. Change the water several times until it runs clear. This washing process removes residual buttermilk, which helps the butter last longer and prevents a sour taste. Shape the butter into a block and set aside.
⏱️ 15 min
- 3
If making homemade chocolate: (Note: This is a complex process and requires specialized equipment. For a simpler approach, proceed with store-bought dark chocolate chips.) If you are making chocolate from scratch, you would process the roasted cacao nibs with granulated sugar and cocoa butter in a melangeur until smooth, then temper and form into chips. For this recipe, we will assume you have either prepared homemade chocolate chips or are using store-bought ones.
- 4
Preheat your oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 5
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 6
In a large bowl, using an electric mixer, cream together the softened homemade butter (or unsalted butter), granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 7
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 8
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 9
Fold in the dark chocolate chips (or homemade chocolate chips) until evenly distributed throughout the dough.
⏱️ 2 min
- 10
Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking and enhances flavor.
⏱️ 30 min
- 11
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 5 min
- 12
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375
- 13
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Traditional Homemade Chocolate Chip Cookies
Ingredients
For the Homemade Butter
- 2 cups heavy cream, cold
- 1 cup cold water, for washing butter
For the Homemade Chocolate (Optional, or use store-bought dark chocolate chips)
- 1/2 pound cacao beans, roasted and shelled (nibs)
- 1/4 cup granulated sugar
- 1 tablespoon cocoa butter
For the Cookies
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup homemade butter, softened (1 stick), or unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips, or homemade chocolate chips
Instructions
- 1
Begin by making the homemade butter: Pour the cold heavy cream into a hand-crank butter churn or a stand mixer fitted with a whisk attachment. Churn or whisk on medium-high speed until the cream separates into a solid yellow mass of butter and buttermilk. This typically takes 15-30 minutes.
⏱️ 30 min - 2
Once separated, drain the buttermilk from the butter. Transfer the butter to a bowl of cold water. Use a spatula or wooden paddles to press and fold the butter, squeezing out any remaining buttermilk. Change the water several times until it runs clear. This washing process removes residual buttermilk, which helps the butter last longer and prevents a sour taste. Shape the butter into a block and set aside.
⏱️ 15 min - 3
If making homemade chocolate: (Note: This is a complex process and requires specialized equipment. For a simpler approach, proceed with store-bought dark chocolate chips.) If you are making chocolate from scratch, you would process the roasted cacao nibs with granulated sugar and cocoa butter in a melangeur until smooth, then temper and form into chips. For this recipe, we will assume you have either prepared homemade chocolate chips or are using store-bought ones.
- 4
Preheat your oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 5
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 6
In a large bowl, using an electric mixer, cream together the softened homemade butter (or unsalted butter), granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 7
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
⏱️ 2 min - 8
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 9
Fold in the dark chocolate chips (or homemade chocolate chips) until evenly distributed throughout the dough.
⏱️ 2 min - 10
Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking and enhances flavor.
⏱️ 30 min - 11
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 5 min - 12
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375 - 13
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min