AmericanChocolate chip cookies
Chocolate chip cookies: crisp-edged, chewy-centred brown sugar cookies, America's favourite cookie-jar treat
The chocolate chip cookie was invented in a Massachusetts roadside inn kitchen in the 1930s, when a cook stirred chopped chocolate into butter cookie dough, and it has been the cookie of American cookie jars, school lunches and after-school snacks ever since. This version uses more brown sugar than white, so the edges crisp up and caramelise while the centre stays soft and chewy, with pools of melted chocolate. They contain wheat, egg and milk. Eat them warm with cold milk. The usual mistake is baking until they look done in the middle: take them out when the edges are golden and the centres still look pale and puffy, because they firm up on the hot tray. Chef's tip: chill the dough for at least 2 hours, or overnight; the flour soaks up moisture, the cookies spread less and taste more of toffee.
- Prep
- 15 min
- Cook
- 12 min
- Difficulty
- Easy
- Serves
- 16
- Per serving
- 175 kcal
Ingredients
- 4 oz unsalted buttersoftened
- 3 ½ oz light brown sugarpacked
- 1 ¾ oz caster sugar
- 1 egglarge, at room temperature
- 1 tsp vanilla extract
- 6 oz plain flour
- ½ tsp bicarbonate of soda
- ½ tsp salt
- ¼ tsp flaky sea salt (optional)to sprinkle
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Method
0/7 doneStep 1: Beat 4 oz unsalted butter, 3 ½ oz light brown sugar and 1 ¾ oz caster sugar with a wooden spoon or mixer for 2 minutes, until creamy and lighter in colour.
2 minStep 2: Beat in 1 egg and 1 tsp vanilla extract until smooth.
Step 3: Mix 6 oz plain flour, ½ tsp bicarbonate of soda and ½ tsp salt in a separate bowl, then stir into the butter mixture just until no dry flour remains.
Step 4: Stir in 6 oz dark chocolate chips or chopped chocolate. Cover and chill the dough for at least 2 hours, or up to 2 days.
Step 5: Heat the oven to 375°F (350°F fan) and line two trays with baking paper. Roll the dough into 16 balls of about 35 g and space them 6 cm apart.
Step 6: Bake one tray at a time for 10–12 minutes, until the edges are golden brown but the centres still look pale, soft and slightly underdone. Sprinkle with ¼ tsp flaky sea salt straight from the oven if you like.
11 minStep 7: Leave on the tray for 5 minutes to firm up, then move to a rack. They keep in an airtight tin for 4 days.
Nutrition per serving
- Calories
- 175 kcal
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chocolate chip cookies take?
- About 27 minutes in total: 15 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of light brown sugar?
- White sugar + 1 tsp honey or golden syrup per 100g.
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