Chocolate Chip Cookies (x0.5 scale)
Recipe by user david
Basic recipe for everyone's favourite cookie
Makes 12 cookies
Delicious, chewy chocolate chip cookies. Use a wooden spoon to mix the cookie dough together. A mixer incorporates more air into the dough, which will give the cookies a cake-like texture. Instead of using regular table salt, you can use a more flavourful salt like fleur de sel.
Preheat the oven to 325°F.
Preheat the oven to 325°F.
- 1⁄3 cup, 2 1⁄4 tsp 1⁄3 cup, 2 1⁄4 tsp (85 g) unsalted butter
- 1⁄3 cup, 2 1⁄4 tsp 1⁄3 cup, 2 1⁄4 tsp (81 g) brown sugar
- 1⁄4 cup 1⁄4 cup (50 g) white granulated sugar
- 1⁄3 cup, 2 1⁄4 tsp 1⁄3 cup, 2 1⁄4 tsp (85 g) unsalted butter
- 1⁄3 cup, 2 1⁄4 tsp 1⁄3 cup, 2 1⁄4 tsp (81 g) brown sugar
- 1⁄4 cup 1⁄4 cup (50 g) white granulated sugar
Melt butter and allow to cool to room temperature. Using a large bowl, cream together the butter, brown sugar and white sugar on high speed. Note: For cookies with a chewier texture, melt the butter and let cool slightly. For a less chewy texture, just use room temperature butter.
- 1 tsp 1 tsp (5 g) vanilla extract
- 0.5 0.5 (26 g) large egg
- 0.5 0.5 (9 g) large egg yolk
- 1 tsp 1 tsp (5 g) vanilla extract
- 0.5 0.5 (26 g) large egg
- 0.5 0.5 (9 g) large egg yolk
Next, add the vanilla extract, egg, and egg yolk and beat until smooth.
- 1 cup 1 cup (120 g) all-purpose flour
- 1⁄4 tsp 1⁄4 tsp (1 g) baking soda
- 1⁄4 tsp 1⁄4 tsp (2 g) salt
- 1 cup 1 cup (120 g) all-purpose flour
- 1⁄4 tsp 1⁄4 tsp (1 g) baking soda
- 1⁄4 tsp 1⁄4 tsp (2 g) salt
Sift the flour and baking soda together. Stir in the salt. Add the dry ingredients to the wet and mix on low until everything is incorporated.
- 1⁄2 to 1 cup 1⁄2 to 1 cup (85 to 170 g) Chipits chocolate chips
- 1⁄2 to 1 cup 1⁄2 to 1 cup (85 to 170 g) Chipits chocolate chips
Fold in the chocolate chips.
Line a baking tray with parchment paper or spray with non-stick spray. Form equal size rounds of dough and place on baking tray. Make sure to leave enough space between each cookie as they will spread out a bit as they bake. Refrigerate for fifteen minutes before baking. Bake the cookies for 13 to 15 minutes or until the edges turn a light golden colour. Once done, cool for a few minutes before transferring to a cooling rack. Allow to cool completely before serving.
Line a baking tray with parchment paper or spray with non-stick spray. Form equal size rounds of dough and place on baking tray. Make sure to leave enough space between each cookie as they will spread out a bit as they bake. Refrigerate for fifteen minutes before baking. Bake the cookies for 13 to 15 minutes or until the edges turn a light golden colour. Once done, cool for a few minutes before transferring to a cooling rack. Allow to cool completely before serving.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 0 | 0 |
| Protein | 0.0g | 0.0g |
| Fat | 0.0g | 0.0g |
| Saturated Fat | 0.0g | 0.0g |
| Carbohydrates | 0.0g | 0.0g |
| Fiber | 0.0g | 0.0g |
| Sugar | 0.0g | 0.0g |
| Sodium | 15mg | 363mg |
| Cholesterol | 0mg | 0mg |
Per serving values based on 24 servings at 0.5x scale.
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