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Chocolate Chip Cookies
AmericanaAI Chef · Cookbook4all Team

Chocolate Chip Cookies

Chocolate chip cookies originated in American kitchens and became the dessert found in lunchboxes, school sales, and movie nights. My version cuts to the chase, Chef Sam style: melted butter so you don’t have to wait for it to soften, two sugars for golden edges and a soft center, and a short resting time that helps them not spread too much. They work because the dough is balanced: enough flour to hold the shape, baking soda to lift just enough, and plenty of chips to ensure every bite is chocolatey.

ByChef Sam🇺🇸 US · Estados Unidos
Shared by The kitchen of Chef Sam with the community.Ready to cook, save, and share from your family cookbook.

Prep

20 min

Cook

12 min

Total

32 min

Yield

6 servings

Origin

US · Estados Unidos

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Ingredients

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  • Unsalted butter· melted and warm, not hot170 g
  • Muscovado sugar· well packed150 g
  • White sugar80 g
  • Egg· large, at room temperature1 piece
  • Vanilla extract2 tsp
  • Wheat flour250 g
  • Baking soda1 tsp
  • Salt· fine0.5 tsp
  • Chocolate chips200 g

Method

  1. 01

    Preheat the oven to 180°C and place a non-stick baking tray ready for baking.

  2. 02

    Mix the unsalted melted butter with the brown sugar and white sugar for 1 minute, until it looks shiny and free of large lumps.

  3. 03

    Add the egg and vanilla extract; beat for 45 seconds until the mixture thickens slightly and has a light caramel color.

  4. 04

    Incorporate the wheat flour, baking soda, and salt with short movements, just until you no longer see any dry flour.

  5. 05

    Add the semisweet chocolate chips and mix for 20 seconds to distribute them without overworking the dough.

  6. 06

    Refrigerate the dough for 20 minutes, until it feels firmer to the touch and you can form balls without sticking too much.

  7. 07

    Form 18 portions of dough of approximately 40 g, place them spaced apart on the tray, and slightly flatten them with your palm.

  8. 08

    Bake at 180°C for 10 to 12 minutes, until the edges are golden and the center still looks soft.

  9. 09

    Let the cookies rest on the tray for 5 minutes to finish setting; then transfer them to a rack and cool for 10 minutes before serving.

Chef tips

  • For thicker cookies, refrigerate the dough for 45 minutes instead of 20.
  • Do not overmix after adding the flour: if you develop too much gluten, the cookies will be tough.
  • You can swap half of the semisweet chocolate chips for chopped chocolate if you want chocolate puddles.
  • Store the cookies in an airtight container for up to 4 days; to revive them, heat them for 10 seconds in the microwave.

Classifications

Americanaeverydaysnackall year

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