Crispy with a chewy centre, soft and cakey or light and crispy all through; chocolate chip cookies are the most amazing comfort snack. You say you’ll just have 1 now you’re 12 cookies in looking at your entire life wondering how you got here.
Hey no judgement here! I totally get it. My favorite cookies are chocolate chip cookies. I hate getting orders for them because I’m sure to sneak in a few extra and get comfortable with a glass of milk and Netflix.
The wonderful thing about this recipe is that it’s super easy and there’s no need to cream your butter and sugar before you start. Perfect foolproof cookies every time.
And for those of us who live in Nigeria where chocolate chips for some reason are hard to get and insanely expensive when you do get them, I substituted them with chopped up chocolate bars instead. YOU ARE WELCOME!
All right on to baking. And, by the way, this is so easy you can make your kids do it.
1 cup melted butter
1 cup brown sugar
1 cup white sugar
2 large eggs
1 tablespoon vanilla extract
½ teaspoon salt
2 ½ cups all-purpose flour
1 teaspoon baking soda
200g milk/dark chocolate bar
TIP : You can replace chocolate bars with 2 ½ cups chocolate chips if you have them
Grab a large mixing bowl and pour in your melted butter and both sugars.
Whisk thoroughly until completely even and lighter in color.
Crack your eggs in (feel free to do both at a time) and whisk till completely incorporated.
Add vanilla and salt and give yet another good whisk.
Add flour and baking soda to your butter and sugar mixture. (you should ideally sieve the flour in but i sieve my flours before storing so I skipped this step in the video.)
Fold in with a spatula or wooden spoon till the white streaks disappear.
TIP : Do not over mix cause this can toughen your cookies.
Chop up your chocolate bars into quarter inch pieces and add to your dough. Mix in with spatula.
Place dough in fridge to chill for 20 minutes. While its chilling, pre heat your oven to 190c.
Now line a baking sheet (or the flat tray that came with your oven) with parchment paper.
Using an ice cream scoop (or your hands if you so desire) drop even sized balls of dough on your baking tray leaving about 1 ½ to 2 inches of space between them. The dough with spread so you want to make sure each cookie has room to grow. Don’t smother your cookies! Let them grooooooow.
Place the tray in the middle of your oven and bake for 10-12 minutes. Just till the edges are golden brown.
Take them out of the oven and let them cool on the tray for about five minutes before transferring them to a col rack to cool completely.
The cookies will be soft when they come out of the oven but will crisp up as they cool down.
Now you can bake the rest of your cookies.
TIP : Let your baking tray or sheet cool down significantly in between baking each batch so your cooking doesn’t spread too wide.
Now enjoy your cookies with milk, dipped in more chocolate, covered in whipped cream or as an ice cream sandwich. The world is yours!!!