Skip to main content

Chocolate Chip Cookies

Welcome back! 
Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks. 

Chocolate Chip Cookies


Makes 18 cookies

Ingredients:

  • 1 stick (1/2 cup) butter, softened
  • 100 grams white sugar
  • 75 grams brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder (optional)
  • 1/2 teaspoon sea salt
  • 6 ounces chocolate chips or chunks

Directions:

  1. In a mixing bowl, cream the butter with the white and brown sugar.
  2. Add in the vanilla extract and egg and mix.
  3. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix!
  4. Add the chocolate chips or chunks and mix.
  5. Let the cookie dough sit in the fridge for a couple hours, or preferably overnight.
  6. Take the dough out and form the cookies into about 1-inch (2-3 tablespoons) balls. 
  7. Bake in the oven at 375°F for 8-10 minutes. They shouldn't look exactly done when the time's up, but they'll set after a few minutes. Don't increase the baking time or else they'll be overbaked!

  8. Take the cookies out and let them cool down for a couple minutes.
Although it's called a chocolate chip cookie, it's equally good with chocolate chunks, so if you have a preferred chocolate bar, then you can opt to break that into chunks for your cookies. Also, there are tons of variations that you can do with these cookies, both with the base of the cookie and the "topping" ingredients. For example, for a double chocolate chip cookie, you can sub some flour with cocoa powder in the cookie dough.

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more

Pearl Meatballs

Welcome back!  Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...
Post a Comment
Read more