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    Home » Recipes » Cookies

    Chocolate Chip Cookies

    Published Nov 9, 2016, modified Mar 6, 2021 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

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    chocolate chip cookies pin

     Chewy with a gooey center, these Chocolate Chip Cookies are irresistible!

    Tower of chocolate chip cookiesThis quick and easy recipe makes delicious chocolate chip cookies, with slightly crispy edges, chewy moist centres, and small pockets of delightful melty chocolate.

    Straight out of the oven, the aroma of these freshly baked cookies wafts around the house, draws everyone into the kitchen.

    Chocolate chip cookies first came about in 1937 when Ruth Graves Wakefield cut up chunks of a semi-sweet Nestlé chocolate bar to make her now-famous Toll House Cookies.

    Selecting chocolate chips

    For chocolate chips, chop up a good quality chocolate bar or use ready made chocolate chips.

    Chocolate chips keep their shape well and come out of the oven soft and glossy. I use semi-sweet Guittard chocolate chips as they have no preservatives and the only stabilizer they use is sunflower lecithin.

    Substitute for brown sugar

    Run out of brown sugar? Don’t worry, you can use the equivalent measurement of white sugar in the recipe, so for these cookies, you would use 2 cups of white sugar in place of 1 cup white + 1 cup brown sugar. The cookies will have a slightly different taste, but will still be yummy!

    How to make them

    1. Cream together the butter and both types of sugars in a large mixing bowl till smooth and creamy.
    2. Mix in the eggs one at a time, then add the vanilla and baking soda, and blend well.
    3. Fold in the flour, then stir in the chocolate chips.
    4. Cover and chill for at least 30 minutes.
    5. Spoon walnut size amounts, onto lined baking trays, leaving 3 inches spaces between them.
    6. Bake for 8-10 minutes, or till golden with light brown edges.
    7. Cool on a wire rack.

    Pro tip: If you have time, make this cookie dough 24 hours ahead and refrigerate it. You will get a darker cookie with a better, richer flavour. Here’s why.

    For ice cream sandwiches

    Try this cool idea and make yummy ice cream sandwiches by filling a layer of ice cream between two cookies.

    More cookie recipes

    Try these other Cookie recipes.


    ⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    ⚜

    Tower of chocolate chip cookies

    Chocolate Chip Cookies

    Nicole Shroff
    Chewy with a gooey center - these Chocolate Chip Cookies are irresistible!
    5 from 2 votes
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    Prep Time 40 mins
    Cook Time 10 mins
    Total Time 50 mins
    Course Snack
    Cuisine American
    Servings 24 cookies
    Calories 236 kcal

    Ingredients

    Metric | US Customary
    • 1 cup white sugar
    • 1 cup brown sugar
    • 1 cup softened butter salted, or if using unsalted, add ½ teaspoon salt
    • 2 medium eggs
    • 2 teaspoons vanilla extract
    • 1 teaspoon baking soda
    • 3 cups flour
    • 1 cup chocolate chips

    Instructions
     

    • Preheat oven to 350F/ 175C.
    • In a large mixing bowl, cream together the butter and brown and white sugar until smooth.
    • Beat in the eggs, one at a time and mix in the vanilla and baking soda, blending well.
    • Fold in the flour till well combined.
    • Stir in the chocolate chips.
    • Cover and refrigerate for minimum of 30 minutes.
    • Spoon walnut size amounts, leaving 3 inches spaces between them, onto lined baking trays.
    • Bake for 8-10 minutes or until golden with browned edges. Transfer to a wire rack to cool.

    Notes

    I use salted butter, but you can use unsalted and add ½ teaspoon salt along with the baking soda.
    Pro tip: If you can, make this cookie dough 24 hours ahead and refrigerate it, you will get a darker cookie with a better, richer flavour - here is why.
    Try this cool idea: Make yummy ice cream sandwiches by filling a layer of ice cream between two cookies.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Equipment

    Large bowl
    Parchment paper
    Baking tray

    Nutrition

    Calories: 236kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 37mgSodium: 127mgPotassium: 37mgFiber: 1gSugar: 22gVitamin A: 275IUVitamin C: 1mgCalcium: 23mgIron: 1mg
    Did you make this recipe? I'd love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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