Chocolate Chip Cookies I
Here is a straightforward way to make Chocolate Chip Cookies I at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 20 min
- Total 20 min
- Serves 10
- Level Medium
Ingredients
- 2 stick (0.5 lb / 225 g / 1 cup) butter, softened
- ¾ cup (180 ml) granulated white sugar
- ¾ cup (180 ml) packed brown sugar
- ¼ tsp Vanilla Extract
- 2 Standard (100 g) eggs
- 2 0.25 cups (600 ml / 290 g) all-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Dry ground lemon or orange peel, optional
- 2 cup (480 ml / 12 oz) semi-sweet chocolate morsels / chips
- 5 oz 5 oz (150 g) chopped nuts, such as groundnuts (optional), 150 g) chopped nuts, such as groundnuts (optional
Method
- Preheat oven to (), or () if you want chewy cookies.
- Cream butter, granulated sugar, and brown sugar in a large mixer bowl.
- Add eggs one at a time, beating until fully incorporated.
- Add vanilla extract and beat in.
- In a small bowl, sift together the dry ingredients (except chocolate and nuts). Add to the wet mixture in two parts and fold until combined. If you beat this too long, you may get some gluten formation which will change the cookie texture.
- Stir in chocolate morsels (chips), and nuts if using.
- Drop dough by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.
- Bake in the preheated oven for 10–12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack.
Tips for the best Chocolate Chip Cookies I
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- This is a 8-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
How many people does this Chocolate Chip Cookies I recipe serve?
As written it serves 10. The quantities scale up or down in a straight line, so double everything for 10×2.
Is this Chocolate Chip Cookies I recipe medium to make?
It is rated medium: 11 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
Can I make Chocolate Chip Cookies I ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How long does Chocolate Chip Cookies I take to make?
About 20 minutes in total — roughly under an hour of preparation and 20 minutes of cooking.
What can I substitute for (0.5 lb / 225 g / 1 cup) butter?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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