Soft cookies with chocolate chips

Votes: 31

How to Make - Soft Chocolate Chip Cookies

Time: 1 hour 50 min.
Complexity: easily
Quantity: 24 cookies

Classic American chocolate chip cookies have two distinct flavors: some prefer a crispier version, while others prefer a soft, chewy cookie. This recipe offers precisely that soft cookie. The dough is made with bread flour, butter, eggs, and brown sugar—the darker the brown sugar, the softer the cookies will be. At the very end, stir in semisweet chocolate chips (or chopped chocolate chips). Just 15 minutes in the oven, and soft cookies are ready.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g unsalted butter
340 g of bread flour
1 teaspoon coarse salt
1 teaspoon of baking soda
55 gr. granulated sugar
220 g light brown sugar
1 large egg
1 large yolk
30 ml whole milk
1.5 tsp vanilla extract
340 g semi-sweet chocolate granules

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bread flour, brown sugar, eggs, milk, semi-sweet chocolate, chocolate chips (granules)

Cooking the dish according to the recipe:

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift flour, salt, and baking soda together on a paper plate. Pour the melted butter into the bowl of a stand mixer. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, combine the whole egg, egg yolk, milk, and vanilla extract in a measuring cup. Reduce mixer speed and gradually add the egg mixture. Mix until fully combined, about 30 seconds.
Using a paper plate as a mound, gradually pour in the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is incorporated, reduce the speed and stir in the chocolate chips. Refrigerate the dough for 1 hour.

Note

The darker the sugar you use, the softer and chewier your cookies will be..
Preheat oven to 190°C and position racks in the upper and lower thirds of the oven.
Place the dough in 45g (1.5oz) portions onto parchment-lined baking sheets, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating halfway through. Remove from the oven, slide the parchment-lined cookies onto a wire rack, and let rest for at least 5 minutes before serving.