I’ve been experimenting with Chocolate Chip Cookies for a while now. I tried to add some white chocolate, salt and caramel but those experiments never turned out great and some were nothing more but a big failure. And so my love for Chocolate Chip Cookies faded away. Until I decided to start at the beginning again and just create some damn good Chocolate Chip Cookies, without any fuzz, no caramel or salt extra added.. Just the cookies how they are supposed to be. And guess what? My love is back!
The greatest thing about this recipe is that it is so damn easy! Even if you’re not the best baker in town, you hardly can’t mess up these cookies. The most important thing, is to let your dough cool for at least 30 minutes. Because of the cooling down, your dough won’t collaps like a snowman in summer when you put in in the oven. How this exactly works, can be read here.
Chocolate Chip Cookies
- 100 grams sugar
- 140 grams brown sugar
- 1 teaspoon salt
- 120 grams butter melted
- 1 egg
- 1 teaspoon vanilla
- 160 grams flour
- 1/2 teaspoon baking soda
- 200 grams chocolate dark or extra dark
Pour the melted butter in a big bowl and add the two normal and brown sugar, vanilla and salt. Beat until it's well mixed.
Add the egg and beat it for a while. This will create a gooey batter.
Sieve in the flour and baking soda and fold it through your 'wet mixture' with a spatula. You only need to fold it a couple of times before it creates a smooth cookie dough.
Set your dough aside and chop your chocolate in pieces. Don't make them too small or too big. Add the chocolate chips to your batter and fold them through.
Put your dough in the fridge for at least 30 minutes.
Heat your oven on 180 degrees Celsius. Line a baking sheet with some parchment paper.
Take an ice-cream scoop and scoop out little balls of your dough. You can also, just like I did, use a normal spoon and form balls with your hands.
Because the dough will run during baking, it is quite important not to place the cookies too close to each other. I only baked 6 cookies per tray.
When your baking sheet is filled (again: leave enough space free in between the cookies), bake your cookies in 15 minutes.
After those 15 minutes, take out your tray and slide the parchment paper with the cookies on a roster to cool off. The dough might bubble a bit, but that's okay.
Fill a new baking sheet with six more cookies and bake your second batch. Continue until you used all your dough.