Shaheen Peerbhai
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BAKING CHOCOLATE cookiesApril 17, 2009

Chocolate Chip Cookies

By Shaheen

For five years I’ve been using a chocolate chip cookie recipe I’ve tweaked and tested so many times that it has become my favourite chocolate chip cookie recipe. If I ever needed to make chocolate chip cookies I would never look elsewhere. I had tried too many recipes and I knew the pain that I’d gone through to find that one reliable recipe. I happily kept baking the same chocolate chip cookies. This was until today. After my first successful Dorie Greenspan recipe I was all geared up to step out of my comfort zone and try her chocolate chip cookies.

I halved the recipe and skipped the walnuts. I used the huge Ghirardelli 60% cacao chocolate chips. I had no idea what I was in for! *big grin*

Chocolate Chip Cookies

Chocolate Chip Cookies

Adapted from: Baking From My Home to Yours (USA | UK | India)

Ingredients
1 cup flour
½ tsp salt
½ tsp baking soda
4 oz/100g/1 stick butter
½ cup sugar
1/3rd cup light brown sugar
1 tsp vanilla extract
1 egg
1 cup chocolate chip

  1. Sieve the flour, salt and baking soda together. Keep aside.
  2. In a bowl, beat the butter for about a minute. Then add the sugars and beat for another 2 minutes until well blended and creamy. Beat in the vanilla.
  3. Add in the egg.
  4. Reducing the mixer speed to the lowest setting, add in the flour a little at a time, until evenly incorporated.
  5. Stir in the chocolate chips. Reserve a handful for later. Refrigerate the cookie dough for half an hour.
  6. On a baking sheet lined with parchment paper or on a Silpat, spoon rounded tablespoonfuls of the cookie dough.
  7. Bake them in a preheated oven at 375°F/190°C for 10-12 minutes.Something that I *love* to do is open the oven half way through baking and dot the dough that has spread with MORE chocolate chips!
  8. Then a good idea would also be to turn the sheet the other way round so that the cookies will bake evenly.
  9. Let cool on a cooling rack. Have them with a tall glass of milk.
Chocolate Chip Cookies
These cookies turned out to be absolutely delightful. Crisp around the edges and soft and chewy in the middle. The butter was a little on the higher side, so the next time around I’d probably reduce it by 20-25g. The extra chocolate chips were a bonus! And given that they were 60% cacao they beautifully balanced the sweetness of the cookie. Now I have two favourite chocolate chip cookie recipes.
CHOCOLATE, cookies, sweet bakes
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