Classic Chocolate Chip Cookies: 5 Types
Votes: 9
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
Small changes can make a big difference. Chefs took a basic chocolate chip cookie recipe and made one change at a time: adding, substituting, and melting ingredients, baking at different temperatures, and cooling. Each time, they produced a new cookie, distinct in texture, appearance, and flavor. Use this guide to find your perfect cookie—no need to make any drastic changes.
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:
- 2.25 cups of premium wheat flour
- 1 teaspoon of baking soda
- 1 teaspoon fine salt
- 170 g of butter at room temperature
- 3/4 cup brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 350 g dark chocolate chips
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Recipes with similar ingredients: premium flour, butter, brown sugar, sugar, eggs, vanilla extract, chocolate chips (granules), dark chocolate
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven and preheat to 190°C. Line two baking sheets with parchment paper.
- In a large bowl, combine the flour, baking soda, and salt. In another large bowl, beat the butter and two types of sugar with a mixer on medium-high speed for about 4 minutes until light and fluffy. Add the eggs one at a time, beating after each addition; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until combined. Stir in the chocolate chips.
- Drop 12 heaping tablespoons of dough onto each baking sheet, spacing them about 2 inches apart. Using slightly damp hands, roll each heaping tablespoon into a ball. Bake for 12-15 minutes, until the cookies are golden brown but still soft in the centers; rotate the baking sheets halfway through. Cool the cookies on the baking sheets for a few minutes, then transfer them to a wire rack and let cool completely.
- Once the baking sheets have cooled, spoon the remaining batter onto one of them and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Recipe variations:
Soft cookies: Instead of the two types of sugar, use 1.5 cups of brown sugar. Bake at 190°C (375°F) until soft and golden brown, 12-15 minutes.
Soft with a crispy crust: Bake the cookies for 8-10 minutes at 220°C until golden brown and crispy.
Sticky cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup; do not use granulated sugar. Bake for 10-12 minutes at 375°F (190°C), until the cookies are crisp and golden on the outside and still chewy on the inside.
Very sticky cookies: instead of regular flour take cake flourBake for 12-15 minutes at 190°C until golden brown and the edges of the cookies are caramelized.
Very crispy cookies: Bake for 24-28 minutes at 150°C, until cookies are flat and crisp.
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