You can’t get enough of these buttery, crispy, and crunchy chocolate chip cookies straight out of the oven. Thanks to this simple and foolproof recipe!
This blog has a brilliant baker on staff, don’t you remember? This time around, she’s bringing us her most popular cookie recipe yet: chocolate chip cookies.
Although I confess to not being a huge chocolate fan (I know!), I adore chocolate chip cookies for their buttery and crunchy texture and that they aren’t too chocolatey.
Fresh-baked chocolate chip cookies are irresistible, their buttery scent wafting through the house while the chocolate chips melt in my tongue.
This recipe for chocolate chip cookies is simple to make, but the end product is spectacular. Toss off the boxed goods and welcome to homemade chocolate chip cookies. 158 calories per serving are all you need for this dish.
- Flour, all-purpose, 320 grams (9 ounces)
- Corn starch, 80 grams (3 ounces)
- Baking soda in a quarter teaspoon
- 1 stick of unsalted butter, around 250 grams
- Refined sugar: 120 grams (4 ounces); brown sugar: 100 grams (3.5 ounces).
- Beat two eggs only till they’re barely combined
- 2 tbsp. cocoa butter
- Chocolate chips (9 oz).
- Almonds, chopped, 100 grams (3.5 ounces)
HOW TO BAKE CHOCOLATE CHIP COOKIES
- Preheat the oven (200°C or 375°F).
- Before use, the flour, corn starch, and baking soda are mixed in a small basin. Combine the brown sugar, butter, and sugar together until light and fluffy. Beat in the eggs well once they’ve been added. Incorporate the flour mixture into the butter one tablespoon at a time. Add the powdered sugar, chocolate chips, and sliced almonds to the mixture. Toss about a spoonful of batter onto a baking sheet or parchment paper. Small spherical ice cream scoops are another option for shaping the cookies.
- Just 10 minutes in the oven should be plenty to achieve nice, toasty color. Before serving, allow the cakes to cool on wire racks.