Chocolate Chip Cookies
Yuuuuuummmmmyyyyyy! They are rounds, they are soft and crunchy, they smell very yummy, they are addictive and they are easy to make. Who are they? Chocolate Chip Cookies, of course! If you don’t like this recipe……. I should stop this blog.
The secret ingredient of these chocolate chip cookies is packed light brown sugar. It’s not just brown sugar like we usualy use in Switzerland. It’s a brown sugar which is especially packed. Unfortunately, we don’t find it here in standard Swiss Supermarket. But you can buy it here or here.
First, prepare all ingredients:
Then mix everything together and bake cookies:
PS: I try to write in english but it isn’t my first language. Sorry if you find some mistakes.
Here is a small time lapse video of what happens in the oven:
- 2 cups Flour
- ½tsp Baking soda
- ½tsp Salt
- ¾ cup Unsalted butter, melted and slightly cooled
- 1 cup Packed light brown sugar
- ½ cup White sugar
- 1tsp Vanilla paste (or 1 vanilla pod)
- 1 Egg
- 1 Egg yolk
- 2 cups Semisweet chocolate chips
- Preheat the oven to 325° F (165° C). Line cookie sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda and salt. Set aside.
- In a standing mixer bowl, cream together melted butter, brown sugar and white sugar until blended.
- Add vanilla paste, egg and egg yolk. Mix until light and creamy.
- Mix in the sifted ingredients until blended.
- Stir in the chocolate chips by hand using a wooden spoon.
- Roll 1 inch diameter balls and place onto cookie sheet being careful to space them adequately.
- Bake 13 minutes (depending on your oven) until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy. Do not overbake!
- Transfer cookies to a wire rack to cool. Use a wide spatula to take your cookie with a snap (as when not cooled, the cookies are still soft and difficult to move. ) You can also cool cookies on sheets until able to lift without breaking. And then transfer to a wire rack to cool.)
