These homemade chocolate chip cookies are soft, buttery, and irresistibly chewy. With a straightforward method and no chilling required, they're perfect for satisfying your sweet tooth anytime.
Ingredients:
Yields 12 cookies
- 8 tablespoons (115g) unsalted butter, melted
- ½ cup (100g) white granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1½ cups (190g) plain (all-purpose) flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (135g) chocolate chips
Method:
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Melt the butter in short 30-second bursts in the microwave until nearly melted.
- Cream the melted butter, white sugar, and brown sugar together until smooth and creamy.
- Add the vanilla extract and egg to the mixture, beating slowly until just combined.
- Mix the plain flour, baking soda, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing until the dough comes together.
- Fold in the chocolate chips using your hands or a spatula.
- Shape the dough into balls, each weighing approximately 42g. Place them on the prepared baking tray, spacing them apart.
- Bake for 9–12 minutes, or until the cookies are puffy, dry, and just beginning to turn golden.
- Cool on the baking tray for about 30 minutes. The cookies will sink slightly and become dense and soft.
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