Homemade chocolate chip cookies
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 127, total fat 6 G., saturated fats 3 G., proteins 2 G., carbohydrates 19 G., fiber 1 G., cholesterol 17 mg, sodium 65 mg, sugar 12 G.
Calories 127, total fat 6 G., saturated fats 3 G., proteins 2 G., carbohydrates 19 G., fiber 1 G., cholesterol 17 mg, sodium 65 mg, sugar 12 G.
This recipe sets a new standard for chocolate chip cookies, one you'll bake again and again. More brown sugar than white, and a pinch of cinnamon, give them the rich, refined flavor we've been striving for, batch after batch testing in our kitchen.
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
- 3/4 tsp baking soda
- 0.5 tsp fine salt
- 1/8 tsp ground cinnamon
- 110 g unsalted butter at room temperature
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 340 g semi-sweet chocolate granules
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Cooking the dish according to the recipe:
- Preheat oven to 190°C. Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, baking soda, salt, and cinnamon and set aside. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium-high speed until smooth, about 2 minutes. Add the vanilla and eggs and beat until light and fluffy, 2-3 minutes. Add the flour mixture and mix on low speed until smooth. Using a spatula, fold in the chocolate chips.
- Drop the dough into 1-tbsp mounds on the prepared baking sheet, spacing it about 5 cm apart. Refrigerate the remaining dough in the bowl.
- Bake the cookies in three batches until golden brown around the edges, soft in the center, and golden and crisp on top, 12–15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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