Chocolate Chip Cookies

I have a jar of these chocolate chip cookies on my desk. I’ve been eating one a day for the last one week. I love them with lots of chocolate chips. Isn’t that what they are all about? enjoy the week!

Sift the flour and baking soda (bicarbonate of soda) and set aside. In the bowl of a stand mixer, beat the slightly melted butter and  brown and white sugar until just mixed.

Beat in the vanilla, the egg and egg yolk, until the mixture is light and creamy.Using the slow speed, add the sifted flour in four batches until just incorporated. Stir in the chocolate chips. Roll 30g (1oz) of mixture into balls. Place on the prepared baking sheets, 2 inches apart and flatten slightly. Bake 12-15 minutes or until edges are lightly browned and bottom is golden. Let rest 5 minutes then transfer to cooling rack

Chocolate Chip Cookies

Preparation time: 10 minutes; Baking time: 12-15 minutes; Makes: 26-28 cookies

Ingredients

  • 300g (2½ cups, 10oz) flour
  • ½ teaspoon baking soda (bicarbonate of soda)
  • ¼ teaspoon salt
  • 150g (11/3 stick, 10 tablespoons) unsalted butter melted slightly
  • 125g (½ cup + 1 tablespoon packed) soft light brown sugar
  • 100g (½ cup) fine grained sugar
  • 2 teaspoons pure vanilla extract
  • 1 egg (fridge-cold)
  • 1 egg yolk (fridge-cold)
  • 200-300g (7-10oz) semi sweet chocolate chips

Instructions

  1. Preheat the oven to 350ºF (180ºC) convection; 325°F (170°C) regular. Line a large baking sheet with baking parchment. Sift the flour and baking soda (bicarbonate of soda) and set aside.
  2. In the bowl of a stand mixer, beat the slightly melted butter and  brown and white sugar until just mixed.
  3. Beat in the vanilla, the egg and egg yolk, until the mixture is light and creamy.
    Using the slow speed, add the sifted flour in four batches until just incorporated. Stir in the chocolate chips.
  4. Roll 30g (1oz) of mixture into balls. Place on the prepared baking sheets, 2 inches apart and flatten slightly. Bake 12-15 minutes or until edges are lightly browned and bottom is golden. Let rest 5 minutes then transfer to cooling rack

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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