Are you in the mood for some delicious chocolate chip cookies? Then it is the best recipe you will find. It is an easy recipe and quick to prepare. But the most important part is the cookies !! They are great! Soft and crunchy at the same time and as healthy as they could be since you will make them on your own!
Use any type of chocolate you want, couverture, milk couverture, dark chocolate, milk chocolate, white chocolate, or even chocolate with nuts. For me, it works best to combine two different types of chocolate in my cookies.
Serve them with a glass of milk, hot chocolate, or a cup of coffee. Store them in an air-tight container at room temperature for up to a week.
However, if you want you can freeze the cookies in your freezer before baking them. This way you can enjoy the best soft chocolate chip cookies at any time. You’ll find more information and instructions in the NOTES below.
Please give them a try and share with me your opinion in the comments below!
Recipe
Yield: 10 cookies
Prep Time: 20 min
Cook Time: 12-15 min
Total Time: 35 min
Ingredients
140 gr all-purpose flour, ( ≈ 1 1/4 cups)
1/4 tsp baking soda
50 gr couverture, roughly chopped
50 gr milk couverture, roughly chopped
75 gr unsalted butter, room temperature, ( ≈5 tbsp)
75 gr brown sugar, ( ≈3/8 cup)
35 gr granulated sugar, ( ≈ 2 1/3 tbsp)
a pinch of salt
1 medium egg, room temperature
1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180°C, set it to the fan mode, or conventional heating.
- In a mixer bowl add the butter, brown sugar, granulated sugar, salt, and mix with the paddle attachment on high speed, for 3-4 minutes, until fluffy. (You can also use a hand mixer)
- We are not going to use the mixer anymore so remove the bowl from the mixer, add the egg, vanilla, and mix with a silicone spatula for 2 minutes until smooth.
- In another bowl add the flour, baking soda, chocolate chips, and mix softly with a silicone spatula.
- Add the solid ingredients of the second bowl in doses to the first bowl with your liquid ingredients and mix with a silicone spatula until the ingredients are homogenized. (Don’t overdo, mix just for 1-2 minutes)
- Use a spoon (or an ice cream scoop) to scoop out the dough and give a shape to your cookies.
- Transfer them to pans with parchment paper. Leave a lot of space between them because they will spread out in the oven. Do not push them with your hands, We don’t want them to be flat before baking! In addition, you may need more than one baking pans, depending on the size and quantity of your cookies.
- Bake each baking pan for 12-15 minutes. Let them cool until set and serve. When you take them out of the oven they’ll be too soft.
Notes
- Tips:
- Do not overdo it with stirring, just mix the liquids with the solid ingredients for 1-2 minutes with a silicone spatula.
- Leave a lot of space between them because they will spread out in the oven.
- Do not push them with your hands, We don’t want them to be flat before baking!
- You may need more than one baking pans, depending on the size and quantity of your cookies.
- When you take the chocolate chip cookies out of the oven they’ll be too soft to move.
- For me, it works best to combine two different types of chocolate in my cookies.
- It is best to use grams instead of cups as a measurement for this recipe.
- Variations: Use any type of chocolate you want,
- couverture,
- milk couverture,
- dark chocolate,
- milk chocolate,
- white chocolate,
- or even chocolate with nuts.
- Served: Serve with
- a glass of milk,
- hot chocolate,
- or a cup of coffee.
- Storage:
- After baking:
- keep the chocolate chip cookies in an airtight container at room temperature for up to a week.
- Before baking:
- you can give a shape to your cookies and freeze them in your freezer before baking them.
- When you want to bake them, take them out of the freezer and defrost them overnight in the fridge. Then you can bake them.
- After baking:
Enjoy!
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
-> Have you tried this chocolate chip cookie recipe?
If so, I would like to see your thoughts and photos in the comments below.
Don’t forget to rate this easy recipe if you liked it, share it on your social media, or create a pin on Pinterest boards if you enjoyed it as much as we did!
The Best Chocolate Chip Cookies
Ingredients
- 140 gr all-purpose flour , ( ≈ 1 1/4 cups)
- 1/4 tsp baking soda
- 50 gr couverture , roughly chopped
- 50 gr milk couverture , roughly chopped
- 75 gr unsalted butter , room temperature, ( ≈5 tbsp)
- 75 gr brown sugar , ( ≈3/8 cup)
- 35 gr granulated sugar , ( ≈ 2 1/3 tbsp)
- a pinch of salt
- 1 medium egg , room temperature
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180°C, set it to the fan mode, or conventional heating.
- In a mixer bowl add the butter, brown sugar, granulated sugar, salt, and mix with the paddle attachment on high speed, for 3-4 minutes, until fluffy. (You can also use a hand mixer)
- We are not going to use the mixer anymore so remove the bowl from the mixer, add the egg, vanilla, and mix with a silicone spatula for 2 minutes until smooth.
- In another bowl add the flour, baking soda, chocolate chips, and mix softly with a silicone spatula.
- Add the solid ingredients of the second bowl in doses to the first bowl with your liquid ingredients and mix with a silicone spatula until the ingredients are homogenized. (Don’t overdo, mix just for 1-2 minutes)
- Use a spoon (or an ice cream scoop) to scoop out the dough and give a shape to your cookies.
- Transfer them to pans with parchment paper. Leave a lot of space between them because they will spread out in the oven. Do not push them with your hands, We don’t want them to be flat before baking! In addition, you may need more than one baking pans, depending on the size and quantity of your cookies.
- Bake each baking pan for 12-15 minutes. Let them cool until set and serve. When you take them out of the oven they’ll be too soft.
Notes
- Tips:
- Do not overdo it with stirring, just mix the liquids with the solid ingredients for 1-2 minutes with a silicone spatula.
- Leave a lot of space between them because they will spread out in the oven.
- Do not push them with your hands, We don’t want them to be flat before baking!
- You may need more than one baking pans, depending on the size and quantity of your cookies.
- When you take the chocolate chip cookies out of the oven they’ll be too soft to move.
- For me, it works best to combine two different types of chocolate in my cookies.
- It is best to use grams instead of cups as a measurement for this recipe.
- Variations: Use any type of chocolate you want,
- couverture,
- milk couverture,
- dark chocolate,
- milk chocolate,
- white chocolate,
- or even chocolate with nuts.
- Served: Serve with
- a glass of milk,
- hot chocolate,
- or a cup of coffee.
- Storage:
- After baking:
- keep the chocolate chip cookies in an airtight container at room temperature for up to a week.
- Before baking:
- you can give a shape to your cookies and freeze them in your freezer before baking them.
- When you want to bake them, take them out of the freezer and defrost them overnight in the fridge. Then you can bake them.
- After baking:
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.Don’t forget to follow us on Facebook, Pinterest, and Instagram for even more yumminess!
->Still hungry? Check this recipe Delicious & Nourishing Savory Cookies
