Simple chocolate chip cookies
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 173, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 25 mg, sodium 93 mg, sugar 16 G.
Calories 173, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 25 mg, sodium 93 mg, sugar 16 G.
These classic American cookies are easy to make and will keep for several days, as long as you don't eat them all at once! They contain two types of sugar: granulated sugar for crispness and brown sugar, which makes the cookies moister and chewier in the center. If you prefer a crispier version, simply bake them a few minutes longer.
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.
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 1/4 cups premium flour
- 1 teaspoon of baking soda
- Fine salt
- 165 g unsalted butter at room temperature
- 3/4 cup light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 340 g semi-sweet chocolate granules
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Recipes with similar ingredients: premium flour, eggs, semi-sweet chocolate, chocolate chips (granules), brown sugar, vanilla extract
Cooking the dish according to the recipe:
- Place 2 baking sheets in the center of the oven and preheat the oven to 190°C. Line 2 baking sheets with parchment paper.
- In a large bowl, combine flour, baking soda and 1 teaspoon salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat the butter and both sugars on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating after each addition until smooth. Stir in the vanilla. Scrape down the sides of the bowl as needed.
- Reduce speed to medium, add flour mixture, and mix until smooth. Stir in chocolate chips.
- Drop 12 heaping tablespoons of dough, about 2 inches apart, onto each prepared baking sheet. Using wet hands, roll the dough into balls. Bake, rotating the baking sheets halfway through, until golden brown but still soft in the center, 12–15 minutes (the longer you bake, the crispier the cookies will be). Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Let the pans cool completely, then transfer the remaining batter to 1 pan and bake. Store cookies in a tightly sealed container at room temperature for up to 5 days..
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