Cook Book 4all
Chocolate Chip Cookies
AmericanaAI Chef · Cook Book 4all Team

Chocolate Chip Cookies

Chocolate chip cookies originated in home kitchens in the United States and became a staple dessert found in lunchboxes, school sales, and movie nights. My version gets straight to the point, chef Sam style: melted butter so you don’t have to wait for it to soften, two sugars to achieve golden edges and a soft center, and a short rest that helps prevent them from spreading too much. They work because the dough is balanced: enough flour to hold the shape, baking soda to lift just right, and lots of chocolate chips so every bite is packed with chocolate.

ByChef SamUS · 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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Method

  1. 01

    Preheat the oven to 180°C and prepare a non-stick baking sheet.

  2. 02

    Mix the melted unsalted butter with 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 all-purpose flour, baking soda, and salt with short movements, just until you no longer see dry flour.

  5. 05

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

  6. 06

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

  7. 07

    Form 18 portions of dough of approximately 40 g, place them spaced on the baking sheet, and flatten them slightly with the 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 baking sheet 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 semi-sweet 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 for 10 seconds in the microwave.

Classifications

Americanaeverydaysnackall year

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