Chocolate Chip Cookies

April 17, 2009

Chocolate Chip Cookies

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 (excellent baking book!)
Yield: 10-12 cookies

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.
  8. 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!
  9. Then a good idea would also be to turn the sheet the other way round so that the cookies will bake evenly.
  10. 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!

If you liked this, I think you would love my Chocolate Chip Cake recipe!
—————————————
Still craving for more Cookie Recipes?!
Nutella Pinwheel Cookies
Black Forest Cookies
Buttery Buckwheat Nibby Cookies
Valentine Linzer Cookies
Milan Cookies
Cheddar Cheese Biscuits

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Related posts:

  1. Chocolate Chip Shortbread
  2. Chocolate Chip Pound Cake
  3. Buttery Buckwheat Nibby Cookies

{ 64 comments… read them below or add one }

1 Anonymous November 8, 2009 at 12:41 am

These are perfect if you leave them in the refridgerator for about an hour and a half. I did the first time and they were perfect. The second time I made these , I left them in for only half an hour and they weren't as good.

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2 The Purple Foodie November 9, 2009 at 11:07 pm

Thanks Anon for the refrigeration tip – must try it the next time I bake these cookies.

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3 Anonymous November 15, 2009 at 8:04 pm

I made these and they were flat and the edges looked almost burnt. Is it because I didn't use a mixer? They still tasted good but I would like them to look nice, like on the photos above. Any tips? I followed this recipe to the dot.

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4 The Purple Foodie November 15, 2009 at 11:58 pm

Hey Anon: It's not about the mixer. A mixer is only used for convenience. Maybe check the oven temperature with an oven thermometer? If it's not hot enough, the edges will have begun to cook while the centre remains soft and mushy. And by the time the centre has cooked, you'd have brown/burnt edges.

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5 Anonymous December 3, 2009 at 6:05 am

Hi, I would like to ask is baking soda the same as bicarbonate of soda? I live in UK and could not seem to find it anywhere. Plese help me out. Thanks.

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6 The Purple Foodie December 3, 2009 at 9:16 am

Hey there! Yes, baking soda is the same as bicarbonate of soda. :) Hope you enjoy the cookies!

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7 United States Anonymous from Texas, United States December 17, 2009 at 3:09 pm

Thanks a lot for sharing! Made these few days ago, and my better half who has been talkin abt the chewy cookies he used to have in US, liked it : )

umm maryam

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8 The Purple Foodie December 17, 2009 at 10:54 pm

So happy to know this Maryam – thanks for the comment. :)

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9 Priyanka December 25, 2009 at 4:57 pm

hey..i am going to try these…can I also use chocolate icing while I mix my cookie dough?

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10 The Purple Foodie December 25, 2009 at 5:00 pm

Hey Priyanka, I'm not sure what you mean. What do you want to use the chocolate icing for?

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11 fazela February 22, 2010 at 6:05 am

Hey Shaheen, I made these cookies …. aaah! just aaaaaaah! :D :D

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12 Shami March 10, 2010 at 6:52 am

Wow… those look sinfully delicious. They look like they melt in your mouth, and I bet they're perfect for dunkin' in a nice big glass of milk. Can't wait to give this one a try… chocolate chip cookies are a favorite at my house! :)

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13 Quinn March 27, 2010 at 7:50 am

I know the pain of the search for the perfect chocolate chip cookie recipe all too well! I've ended up with bland cookies, tough cookies, cakey cookies…then the so-so cookies, and ONE good one. But never …THE ONE. I've loooved chocolate chip cookies all my life. With one look I can tell if it's going to be a good cookie or a bad one. And this blog has given me hope that the search has finally ended here because these cookies look DELICIOUS. Will DEFINITELY try! :D

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14 Malaysia ILikePaperCutting from Kuala Lumpur, Malaysia July 16, 2010 at 2:20 pm

hmm.. love it, devil chocolate cookies.

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