Classic Chocolate Chip Cookies
Not much to say here. It’s a classic chocolate chip cookie.
I’m unable to find chocolate chips in Belgium so I always wind up chopping up a bar of chocolate instead. Of course I get impatient and wind up with giant chunks of chocolate, but that’s fine, these cookies are pretty adaptable.
- 2 cups/260g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup/170g unsalted butter, melted
- 1 cup/190g packed brown sugar
- 1/2 cup/100 grams granulated sugar
- 1 tablespoon/15ml vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups/roughly 12 oz semisweet chocolate chips, or a dark chocolate bar, all chopped up by hand
- Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
- Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.