How to Make Chocolate chip cookie?

This is the best chocolate chip cookie recipe. This is a simple, straightforward, amazingly delicious, dough yet perfectly baked, chocolate chip cookie that turns out perfectly every time.

Everyone needs a classic chocolate chip cookie recipe in their store, and this is mine. This is seriously the best chocolate chip cookie recipe ever! I've been making this for years and everyone who tries them agrees that they are delicious out of this world!

Other than that, there are no funny ingredients. This is a simple, straightforward, amazingly delicious, dough yet perfectly baked, chocolate chip cookie that turns out perfectly every time.

That's all there is to a chocolate chip cookie. Crispy and chewy. The dough is still fully baked. Butter and sweet.

Make chocolate chip cookie dough

The first step in making these easy chocolate chip cookies is to combine the dry ingredients in a medium-sized bowl.

So when doing this, make sure you measure the flour correctly. Be sure that use a measuring cup made for dry ingredients (not a Pyrex liquid measuring cup). Then, put the dough in a measuring cup and measure it with a knife.

After that, mix the butter and sugar, making sure to take the butter out of the fridge at least two hours before baking, and soften the skin so it is ready to go when you need it. So you can also heat it in the microwave for about 7 seconds, but be very careful not to melt it.

Once the butter/sugar mixture is well mixed, add the eggs and vanilla and beat to combine.

Add the dry ingredients and stir until smooth. You can add the chocolate chips and beat them until they are evenly distributed throughout the dough.

Use lots of chocolate chips. So you want at least two chocolate chips in each bite.

So chocolate chip cookie dough should be easy to roll and not sticky. It should not be dry or crumbly. Take a look at the image below for the best texture.

Portions and roll Dough

Once the cookie dough is gone, it's time to split and roll the dough. I know a lot of people look at this when making cookies, but I highly recommend using the cookie scope.

The use of a cooking scope ensures that all cookies are the same size so that they bake evenly. I love this stainless steel cookie scoop and use it whenever I make cookies.

At this point, you can bake your dough or freeze it.

How to make Chocolate Chip Cookie

Preparation time

10 minutes

Cooking time

8 minutes

Full time

30 minutes

Equipment

• Measuring spoon
• Measuring cup
• Kitchen Aid Mixer
• spatula
• Baking sheet

Ingredient

•  1 cup salted butter softened.
•  1 cup white (granulated) sugar
•  1 cup light brown sugar pack
•  2 tablespoons pure vanilla extract
•  2 large eggs
• 3 cups all-purpose flour
•  1 teaspoon baking soda
•  teaspoon baking powder
•  1 teaspoon sea salt 
•  2 cups chocolate chips (or pieces, or chopped chocolate)

Instructions:

1. Preheat the oven to 375 degrees F. So line a baking pan with parchment paper and set aside.
2. So mix flour, baking soda, salt, and baking powder in a separate bowl. Sit on one side.
3. Mix butter and sugar and make the cream.
4. Beat in eggs and vanilla until fluffy.
5. Mix in the dry ingredients until combined.
6. Add 12 ounces package of chocolate chips and mix well.
7. 2-3 TBS at a time (depending on how big you like your cookies) Roll the dough into balls at a time and place them evenly spaced on your prepared cookie sheets. (In turn, use a small cookie scope to create your cookies).
8. Bake in preheated oven for about 8-10 minutes. So they turn brown, take them out.
9. Allow them to sit on the baking pan for 2 minutes before removing them from the cooling rack.

Notice

The recipe information is calculated based on the recipe which contains 36 cookies - 2 tbs flour in one piece)

Don't overcook

When you remove the cookies from the oven, they will still look fluffy. This is the secret that makes these cookies so amazing! Please, I beg you, do not back down too much!

Ingredients replacement

• I use salted butter in butter, but unsalted butter would be great too. I recommend just tasting the dough to make sure it's salty to your liking.
• White sugar You can use granulated white sugar or organic sugar cane.
• Brown sugar. For best results, I use light brown sugar in this recipe.
• Flour. I recommend using these blended, all-purpose flours to make these chocolate chip cookies. Many readers have used gluten-free purpose flour with excellent results.
• Sea salt. I cook and cook exclusively with pure, fine sea salt. Sea salt is different from table salt (which is iodized), so if you use salt in addition to sea salt, I suggest first trying the prescription with 2 digits and then adding it to your taste.
• Chocolate chips. As you can see from the pictures, sometimes I use chocolate pieces, chopped chocolate, or chocolate chips. So it doesn't matter what you use, as long as you use 2 cups.

How to Freeze Chocolate Chip Cookie Dough

Roll out the dough, roll it into balls and freeze in the same layer in an airtight container for 2 months.

Note the amount of flour in grams

The traditional variation from cup to gram is 120 grams of all-purpose flour in 1 cup, which means that this recipe requires 360 grams of flour. When I weigh flour I use it to make perfect cookies. It weighs 430 to 450 grams depending on the size of my eggs. I suggest starting with 360 and adding as needed. The dough should not be wet or sticky but it should not be dry or raw.

Store

Store these chocolate chip cookies in an airtight container at room temperature for 5 days, or in the freezer for 2 months.

Nutrition

Calories: 183 kcal

Carbohydrates: 26 grams

Protein: 2 g

Fat: 8 grams

Saturated fat: 5 grams

Cholesterol: 27 mg

Sodium: 153 mg

Potassium: 31 mg

Fiber: 1 gram

Sugar: 18 grams

Vitamin A: 197IU

Vitamin C: 1 mg

Calcium: 24 mg

Iron: 1 mg