Chocolate Chip Cookies

Scale: clear | x0.25 | x0.5 | x1.5 | x2 | x3 | x4

Makes 24 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.

  • 34 cup (170 g) unsalted butter
  • 34 cup (184 g) packed brown sugar
  • 12 cup (100 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.

  • 2 tsp (10 g) vanilla extract
  • 1 (51 g) large egg
  • 1 large egg yolk

Next, add the vanilla extract, egg, and egg yolk and beat until smooth.

  • 2 cups (250 g) all-purpose flour
  • 12 tsp (3 g) baking soda
  • 12 tsp (3 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 to 2 cups (152 to 304 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.