The recipe for chocolate chip cookies crunchy on the outside and soft inside is truly delicious!
After delighting you with the cookies filled with spreadable cream, I absolutely had to share this fantastic recipe I discovered while browsing the web, as I was searching for something “chocolaty” for my birthday!
The cookies of American origin are the famous round cookies with chocolate chips, large and buttery, also known as chocolate chip cookies of which there are always many versions, more or less similar. I often made them for my kids when they were little with the recipe by master Santin..
Then the kids grew up, moved out, and so I stopped baking them..
The occasion, as I mentioned, came up on my birthday because I needed to bring something to the office, so I decided to make two versions: one classic and one chocolate!
I’ll just say they were devoured during the coffee break!!
With lots of chocolate and the essential chips, along with butter, eggs, and brown sugar, with the chocolate chip cookies recipe you are sure to succeed because it’s easy to make, and guarantees great success with your loved ones!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking time: 6 Minutes
- Cuisine: Italian
- Energy 145.62 (Kcal)
- Carbohydrates 14.40 (g) of which sugars 7.54 (g)
- Proteins 2.77 (g)
- Fat 8.83 (g) of which saturated 4.96 (g)of which unsaturated 2.67 (g)
- Fibers 1.80 (g)
- Sodium 70.53 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz dark chocolate
- 3 tbsp brown sugar
- 1/3 cup all-purpose flour
- 1 egg (equals 1 medium)
- 2 tbsp butter (soft)
- 1 tsp unsweetened cocoa powder
- Half tsp baking soda
- 1 pinch fine salt
- 1.75 oz chocolate chips
Tools
The electric whisk that I usually use is part of the Triblade hand blender; it is very powerful and fast. Alternatively, you can also use a hand whisk.
The silicone mat not only withstands higher temperatures compared to parchment paper but is also reusable and non-toxic.
- 1 Electric whisk
- 1 Mat
Steps
– Chop the chocolate with a knife and melt it in a double boiler with the butter. Stir until the two ingredients are fully melted and dissolved. Then remove from heat and let cool.
– Place the flour in a bowl, set a fine-mesh strainer over the bowl, and add the baking soda, the pinch of salt, and the unsweetened cocoa to sift. Mix the dry ingredients together and set aside for now.
– In another bowl, mix with an electric whisk or by hand, the brown sugar with the egg. The mixture should be light and fluffy.
– Pour the melted and cooled chocolate over the whipped mixture, stir, then add the dry ingredients and finally the chocolate chips. Mix everything well.
– Cover the chocolate mixture with cling film in contact and refrigerate for about 30 minutes. Then take the hardened mixture and take spoonfuls of about 1 oz and place on the baking sheet lined with parchment paper or a micro-perforated mat well apart.
– Bake in a hot oven at 356°F for about 10 minutes… they should crack.
Storage:
– They keep in a cookie jar in the pantry.
FAQ (Questions and Answers)
If you have any doubts, read the FAQs and if you don’t find the answer, feel free to ask.
– I am lactose intolerant and cannot use butter; alternatives?
– There are lactose-free products available, so you can easily use lactose-free butter.
– Do I have to use type 1 flour?
– Use all-purpose flour without any problem.
– I don’t like brown sugar, can I use regular granulated sugar?
– Yes, definitely.
– Is baking soda necessary?
– It is a leavening agent you can replace with a pinch of baking powder.
