Here is the recipe for Chocolate Chip Cookies today. Excellent cookies, perfect for breakfast or to snack on when you get that sudden craving for something sweet. It happens to me often during the day. And you?
Loved by everyone, especially the little ones, they disappear in no time. Next time, I’ll definitely double the doses. To make them even more delicious, you can add hazelnut pieces to the dough. Or, fill them with soft Nutella: they will be irresistible! But they are also simply delicious as is.
Chocolate chip cookies keep well for 3-4 days inside an airtight container. But I’m sure they won’t last that long!
Let’s see together how to make the recipe for Chocolate Chip Cookies. Get your hands in the dough, let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: about 40 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
For about 40 cookies
- 1.6 cups flour
- 0.5 cups brown sugar
- 0.5 cups granulated sugar
- 7 tbsps butter (at room temperature)
- 1 egg (at room temperature)
- 1 tsp vanilla extract (or vanillin)
- 1 tsp baking soda (or baking powder)
- 1 pinch salt
- 0.9 cups chocolate chips
Tools
To make Chocolate Chip Cookies, you need:
- 1 Bowl
- 1 Mixer
- 2 Baking Trays
- Parchment Paper
Steps
HOW TO MAKE CHOCOLATE CHIP COOKIES
First, put the brown sugar, the granulated sugar, and the soft butter in a large bowl and whisk with an electric mixer until you get a creamy mixture.
Add the egg and continue to beat with the mixer, then add the flour mixed with the baking soda, the vanilla extract (or vanillin), and a pinch of salt. Finally, add the chocolate chips and mix well.
If the working environment is too hot, place the dough in the refrigerator for at least half an hour.
Turn on the oven, in static mode, at 350°F.
Take pieces of dough about 15 – 20 g, roll them with the palm of your hands to form balls, and place them, spaced apart (because they will flatten during baking), on a tray lined with parchment paper.
Bake in the preheated oven for about 10-15 minutes. The chocolate chip cookies will be ready when they have reached a nice golden color.
Serve them (they are delicious even warm). Bon appétit!
Until the next recipe.
Storage
You can store Chocolate Chip Cookies for 3 – 4 days, sealed in an airtight container and in a cool, dry place.
You can store Chocolate Chip Cookies for 3 – 4 days, sealed in an airtight container and in a cool, dry place.
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FAQ (Questions and Answers)
What flour to use?
Definitely type 0 flour or spelt flour. I used type 1 flour: I prefer it over type 0 or 00, it is less refined and consequently healthier. Use what you prefer. If you use type 1, the taste doesn’t change, they are equally delicious.
If I don’t have baking soda (or don’t want to use it)?
You can easily use baking powder for desserts, like Paneangeli, for example. Baking soda is used because it is a perfect leavening agent and helps the rise of desserts, making them softer.
