How many times have you read the instructions or saved a reel of these cookies? Let’s make the cookies, a recipe for crumbly and indulgent cookies together! I will explain step by step how to proceed and also show you the cookies video recipe right under the first photo!
I’m like you, no need to think otherwise. I had saved this recipe both in my Chrome favorites and in my saved Instagram reels for a few years. I postponed this preparation so many times that yesterday I finally sat in my studio and read the recipes. Yes, the cookies recipes, because there are really many, with various proportions and ingredient variants. I tried to understand which recipe best matched my tastes and, above all, used ingredients I already had in the pantry, since it was already 8 PM and I couldn’t shop for the next morning, when I would have recorded the video recipe.
So today I’m here to present the summary of all the recipes I read, explaining the method I followed to make these indulgent and crumbly American cookies with chocolate chips and butter. We will make about 13 cookies weighing 50 grams each. You can choose to make smaller cookies, between 20 and 30 grams, but don’t make them too small, otherwise they will become hard after baking.
Over the years I learned to make cookies, a great achievement for me, because before they were burnt little bricks that made an uninviting noise. Below I leave some clickable links that will take you directly to the recipe you choose to read. From oat flour cookies with ginger and chocolate chips with my recipe, to the Nutella cookies (nutellotti), or the pistachio cream cookies (pistacchiotti), which are incredibly rich in cream and flavor. You’ll also find the classic and always delicious rose del deserto cookies with almond flour or the apple and cinnamon heart cookies, filled shortbreads scented with a soft center.
I remind you that I’m waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! A must-see appointment to start the day together with a sweet or savory treat!
Now let’s move on to the cookies recipe, indulgent and crumbly cookies!
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Cooking time: 22 Minutes
- Portions: 12Pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 238.45 (Kcal)
- Carbohydrates 32.18 (g) of which sugars 16.27 (g)
- Proteins 3.22 (g)
- Fat 11.70 (g) of which saturated 6.06 (g)of which unsaturated 3.18 (g)
- Fibers 2.52 (g)
- Sodium 40.53 (mg)
Indicative values for a portion of 50 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 to prepare the cookies
- 2 cups flour
- 8.5 tbsp butter (softened at room temperature)
- 5.3 oz chocolate chips (preferably dark chocolate)
- 1 egg (at room temperature)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 3/4 tsp baking powder (about half a packet)
- 1 tsp vanilla
- 1 pinch salt
You can replace the baking powder with baking soda, which you should mix well with the flour before adding it to the butter, sugar and egg mixture.
Tools to prepare the cookies, cookie recipe
- 1 Chopper
- 1 Bowl
- 1 Spatula (rubber)
- 1 Kitchen scale
- 2 Baking sheets
- 2 Parchment paper
- 1 Oven
- 1 Cooling rack
If you don’t have a rubber spatula or you don’t like mixing with that tool, you can use a hand whisk. If you soften the butter well at room temperature so that it’s workable with the whisk, you can avoid dirtying the chopper. Put the butter in a bowl, add the amounts of sugar indicated, the vial of vanilla and a pinch of salt. Mix everything with the hand whisk until you obtain a thick, creamy mixture. Then continue with the rest of the recipe instructions below.
Preparation steps for the cookies, easy and quick recipe
Remember to place the butter on the kitchen counter at room temperature at least 30 minutes before starting the preparation of the chocolate chip cookies. This will make the butter soft and easy to work! Also remember that after preparing the cookie dough you will need to rest it in the refrigerator for 20 to 30 minutes before baking.
I start the preparation by taking the chopper and pouring the two types of sugar and the softened butter cubes into the bowl. I add the egg and the vial of vanilla and work until I obtain a lumpy cream. This will be the base of the cookie dough.
I pour this cream made from butter, sugars and egg into a large bowl with high sides. I sprinkle a pinch of salt and from now on I work the dough with the rubber spatula before finishing by hand. I sift the flour and add the baking powder to it. I then add the flour spoon by spoon, working the dough with the spatula.
Once almost all the flour is incorporated, I add the dark chocolate chips. I work until I can still use the spatula, then, as the dough becomes firmer, I switch to using my hands. As with shortcrust pastry, we need to work the dough well.
Form a ball and place it in the refrigerator to rest for about 20 to 30 minutes.
After this time, I can proceed. I preheat the oven in static mode to 329-338°F. I take two baking sheets and place two sheets of parchment paper. I take the bowl with the cookie dough with butter and chocolate chips out of the fridge and start creating balls weighing between 20 and 50 grams. Mine weighed between 40 and 50 grams each. I got medium-large cookies, crumbly and super indulgent!
Do not make the balls too small, you risk turning them into hard flat discs. Arrange the balls well spaced on the parchment paper on the baking sheet. We will bake one baking sheet at a time, so my advice is to prepare the remaining dough balls for the second baking while keeping the dough in the refrigerator during this pause. I waited for the first bake to reach around 18 minutes before preparing the next dough spheres.
Do not leave the oven unattended during the cookie baking. After 20 minutes check often, because they can become hard in very few seconds. My first batch was already done at 22 minutes, the second at 20 minutes. I indicated a time of 22 minutes at 338°F. Don’t keep the temperature too high; if you can control the degrees well, 329°F works perfectly.
I immediately transfer the cookies to a cooling rack and let them cool completely. So, after removing the second baking sheet from the oven, I’m finally ready to enjoy the American cookies!
I can only wish you a good appetite and remind you that I’m waiting for you every day here on my blog with many easy, quick and delicious recipes like this one!
Storage, variations and tips for preparing the cookies, crumbly and indulgent cookie recipe
Storage of American cookies: you can store these world-famous American cookies for about a week in a container, preferably a tin one, like grandma’s, which by now only contains threads and needles for sewing. Do you remember it? At my grandmother’s house it still sits on the dresser in her bedroom, near the sewing machine.
Recipe variations for the cookies: as mentioned, you can replace the baking powder with baking soda, mixing it well with the flour before adding it to the bowl with the other ingredients. You can add vanilla seeds scraped from a pod if you prefer not to use a vial of vanilla extract. If you don’t have dark chocolate chips but have milk chocolate chips in the pantry, they will work fine.
Tips for making chocolate chip cookies: work the softened butter well with both sugars to ensure a good base dough for these cookies. Add the egg and mix well before adding the flour. Create dough balls weighing between 20 and 50 grams so they are not too small and won’t become hard during baking. If necessary, grease your hands before portioning the dough and shaping the cookies. Place them well spaced on the baking sheets to prevent them from touching. Transfer the cookies immediately to a cooling rack as soon as they come out of the oven, to avoid the heat from the baking sheet drying them out and making them hard.
