Chocolate Chip Cookies
This recipe is even easier than cranberry cookies and still incredibly delicious!
Unsalted butter, no need to cream, the texture and flavor are just like those Toll House soft cookies. If you're still hungry, you won't be disappointed.
Ingredients Details
Main Ingredients
- Semi-Sweet Chocolate Chips50 grams
- Butter60 grams
- White Sugar50 grams
- Brown Sugar10 grams
- Eggs50 grams
- Cocoa Powder10 grams
- Low-Protein Flour115 grams
- Baking Soda2 grams
- 1 gram
Additional Ingredients
- Vanilla ExtractA few drops
- Decorative Semi-Sweet Chocolate ChipsAs needed
- Sweet Flavor
- Baking Process
- 20 minutes duration
- Easy Difficulty
Instructions for Making Chocolate Chip Cookies
- 1. First, heat the unsalted butter until it's completely liquid.
- 2. Add white sugar, brown sugar, vanilla extract, and salt, and mix evenly.
- 3. Add eggs (or cream). (The mixture must be completely cooled before adding the eggs.)
- 4. Mix evenly.
- 6. Gently fold until just combined.
- 7. Add chocolate chips, mix evenly, and put it in the refrigerator for 1 to 12 hours.
- 8. Roll into 2cm diameter balls, neatly arranged on a baking tray (with a 4-5cm gap between each ball).
- 9. Decorate each ball with a few chocolate chips (Since the balls will flatten after baking, you don't need to press them down!).
- 10. Bake in a preheated oven at 190°C (medium heat) for about 9 minutes.
Tips
1. If your hands are covered in flour after mixing, let the mixture stand for 15 minutes. Take a small portion and rub it in your palm. If it feels good and doesn't stick, it's good. If it sticks, it means the flour doesn't absorb enough oil. Add a little more flour.
2. If you like hard, crispy cookies, you can bake them for about 2 more minutes.
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