ReceptnaptárChocolate chip cookies (American)
The chocolate chip cookie is an icon of American baking: crisp outside, soft and chewy inside, with melty chocolate. Chilled dough and brown sugar are the secrets: they give thick, flavorful cookies. The dough can be frozen, so you can bake fresh cookies any time.
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Ingredients
Method
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- Cream the soft butter with the brown and granulated sugars in a mixer for 3-4 minutes until light and fluffy. Add the eggs one at a time, then the vanilla.
- Sift the flour with the baking soda and salt and stir into the butter mixture until just combined. Do not overmix.
- Fold in the chocolate chunks. Cover the dough and chill for at least 1 hour (ideally 24 hours), so the cookies are thicker and more flavorful.
- Preheat the oven to 180 °C (165 °C fan) and line a baking sheet with parchment. Form the dough into balls of about 3 tablespoons each and place them 5 cm apart on the sheet.
- Bake at 180 °C for 10-12 minutes, until the edges are golden but the center is still soft, since it firms up as it cools. Sprinkle with flaky salt if you like.
- Cool on the baking sheet for 5 minutes, then move to a rack. Best eaten fresh and warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Chill the dough, so the cookies come out thick and soft.
- Brown sugar makes them chewy, white sugar makes them crisp.
- Use chopped chocolate rather than chips for meltier results.
- Freeze the dough balls and bake straight from frozen.
Frequently asked questions
Why do the cookies spread flat?
The butter is too soft or the dough was not cold enough.
What makes them chewy?
Brown sugar and a short bake.
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