Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, chocolate chip cookies. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Chocolate chip cookies is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Chocolate chip cookies is something which I’ve loved my whole life. They are fine and they look wonderful.
The Best Chewy Chocolate Chip Cookies. featured in Cookies Anyone There are a few secrets to the best classic, chewy chocolate chip cookies. A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips or chocolate morsels as its distinguishing ingredient. Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chocolate chip cookies using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chocolate chip cookies:
- Prepare 75 g soft unsalted butter
- Prepare 170 g coconut sugar
- Make ready 1 egg (room temperature)
- Prepare 125 g plain flour
- Take 1 pinch sea salt
- Get 75 g Chocolate chips
- Make ready 1 tsp bicarbonate soda
- Get 50 g cocoa
These homemade Chocolate Chip Cookies are the BEST! One special ingredient helps deepens the flavor and gives the chocolate chip cookies a chewier texture. The perfect chocolate chip cookie is within your reach. Once you've mastered the art of the chocolate chip cookie from scratch, there'll be no going back to the frozen tubs!
Steps to make Chocolate chip cookies:
- Pre-heat the oven to 180°C beat together the butter and sugar until paler in colour and fluffy
- Add the egg and vanilla and beat to combine, scraping down the bowl to rescue and incorporate any batter clinging to the sides
- In another bowl, use a fork to mix together the flour, Cocoa, bicarb and salt. Gradually add the creamed mixture into the bowl, beating it in gently.
- With a spoon or spatula, fold in the chocolate chips; you will have a thick, firm mixture.
- Line a couple of baking sheets with baking paper, then, using a rounded tablespoon measure for ease, form heaped mounds, leaving about 6 cm space between them, easing the mixture out of the spoon with the small spatula onto the sheet. Don’t flatten them.
- Cook a batch at a time or just bake half and freeze the other half, Ready-formed to bake another day for 10 to 12 minutes, by which time the surface will feel just sit and be cracked into parts. They will still feel pretty soft but will firm up as they cool. Once they’re out of the oven, leave on the tray for five minutes before transferring to a wire rack to call a little before diving in. Or leave to cool entirely if preferred.
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