Chocolate Chip Cookie Recipe
Cowbridge Kitchen
About This Recipe
Chocolate Chip Cookies can be thick and crispy or Thin and Chewy packed full of delicious chocolate chips. And you can use any type of chocolate in these cookies, Milk Chocolate, White Chocolate or even Dark Chocolate.
The secret to getting these cookies perfectly chewy is the type of sugar you use, a sweet sticky mixture of Caster and Soft brown sugar is what is needed.
These Chewy Chocolate Chip Cookies are simple and delicious. Follow our easy recipe to make the best choc chip cookies ever, chewy and crunchy.
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The chocolate chip cookie has a rich history that dates back to the 1930s, when Ruth Wakefield, a chef and owner of the Toll House Inn in Massachusetts, decided to experiment with a new recipe.
Originally, she intended to create a batch of chocolate cookies by adding chopped-up pieces of semi-sweet chocolate to her dough, expecting them to melt and create a rich chocolate flavor throughout. However, to her surprise, the chocolate held its shape, resulting in a cookie that was both chewy and studded with delightful morsels of chocolate.
This happy accident quickly gained popularity, and Ruth's recipe was published in a Boston newspaper, leading to a surge in demand. Nestle, recognizing the potential, struck a deal with Wakefield to include her recipe on their chocolate bar packaging, which helped to further popularize the treat.
Over the decades, the chocolate chip cookie has evolved, with countless variations emerging, from the classic soft and chewy version to crispy and gourmet adaptations, solidifying its status as a beloved staple in American baking and beyond.
30 mins Prep.
20 minutes Cooking time.
Time
This is per cookie
43g size
Calories: 200
Protein: 2g
Fat: 9g
Carbohydrates: 27g
Fiber: 1g
Sugar: 15g
Nutrition
Servings
but most people should be ok with this recipe.
Difficulty
You would do well to buy yourself some silicon baking parchment for this recipe.
Other Deserts , Baking Recipes ,
Cost to make:
£2.70 / $3.42 (Est.)
Equipment:
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Silicon Parchment,
How to Make Chocolate Chip Cookies
Chocolate Chip Cookies come in many different forms, everything from thick and crunchy to flat and chewy.
This recipe is for the ultimate in chocolate indulgence, a large flat and chewy choc chip cookie. Slightly crunchy on the outside and deliciously chewy on the inside. For me this is how a Cookie should be made.
I make these cookies as a special treat at home, ideal for Halloween treat or for leaving out for Santa on Christmas eve.
Cuisine:American
ingredients
120 g Of Butter
120 g Light Brown Sugar
65 g Caster sugar
1 Egg (small)
1 tsp Vanilla extract
1/4 tsp Bicarbonate of soda
1/2 tsp of Salt
100 g Choc Chips
Cooking Instructions
- Heat the oven to 180 c
- Line two baking trays with parchment.
- Cream the butter and sugars together in a mixing bowl until light and fluffy. You can use an electric whisk if you like.
- Beat the eggs into the mixture with a wooden spoon.
- Add the Vanilla extract.
- Add the chocolate chips & any other chocolate or ingredient you want at this stage.
- Mix the bicarbonate of soda and the salt into the flour
- Add the flour to the mixture, then slowly combine it with a wooden spoon until it forms a sticky cookie dough.
- Put the dough in the fridge for 30 minuets.
- To make Large Cookies you are going to want an 60 g ball of dough.
- For a smaller cookie try a 50 g ball.
- Put the dough balls about 4 - 6 inches apart on a baking tray, lined with silicon paper
- Put the cookies in a preheated oven @180 c for 11 - 12 minutes (No longer than 12)
- Take them out and allow them to cool before transferring them to a wire rack for further cooling.
- Remember the cookies will be soft when you take them out of the oven, so let them cool.
Why not try making these with White cocolate chips. You can even add salted caramel or toffee to these bad boys.
When you take these cookie out of the oven they will look risen and soft but they will sink down to size as they cool.
White Chocolate
Dark Chocolate
