The best soft chocolate chip cookies

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 42 cookies

Nutritional value per serving:

Calories 156, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 21 G., fiber 1 G., cholesterol 23 mg, sodium 82 mg, sugar 13 G.

This recipe for traditional American chocolate chip cookies uses dark brown sugar instead of white sugar, which makes the cookies softer and chewier, with just the right amount of sweetness. Plus, the dough is infused with just the right amount of chocolate chips, just enough to make these cookies the best. This recipe makes a lot of cookies, but is that a problem?

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:

2 and 3/4 cups premium flour
1.5 tsp fine salt
1 teaspoon baking powder
1 teaspoon of baking soda
275 g unsalted butter, softened
1 and 3/4 cups dark brown sugar
2 large eggs, room temperature
2 tsp vanilla extract or vanilla paste
1 package (340 g) semi-sweet chocolate chips (about 2 cups)
Special equipment: 30 ml ice cream scoop.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, semi-sweet chocolate, chocolate chips (granules), eggs, vanilla paste

Cooking the dish according to the recipe:

Sift the flour, salt, baking powder, and baking soda into a large bowl. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until fluffy and pale, about 4 minutes, scraping down the sides of the bowl as needed. If using a stand mixer, use the paddle attachment.
Beat in the eggs one at a time, then the vanilla extract. Reduce the mixer speed to low. Add the flour mixture and mix until smooth. Fold in the chocolate chips with a spatula.

Place plastic wrap directly on the surface of the dough and refrigerate for at least 1 hour, preferably overnight.
Preheat oven to 190°C. Line 2 baking sheets with parchment paper.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Using an ice cream scoop, scoop half the dough onto the prepared baking sheets, spacing the cookies 2 inches apart. Refrigerate the remaining dough while you bake the first batch.
Bake the cookies at 375°F (190°C) until golden brown around the edges but still soft in the center, 12-15 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line them with parchment paper and bake the remaining cookies.