According to Wikipedia, The chocolate chip cookie was invented by American chefs Ruth Graves Wakefield and Sue Brides in 1938.
So the Chocolate chip cookies have been around for a long time and the inventors of it were such geniuses!
Cookies already taste great and chocolate is delightful. The combination of the two just makes my taste buds go wild.
Ever since I was a child, I loved the taste of chocolate chip cookies. Most times when I got the chance to buy a snack I would choose to get chocolate chip cookies. Now that I have learned how to do them myself. I have had probably too much for my little lifetime!
This recipe makes things really simple for you. All you will need to do is get some wet ingredients, mix them together. Then get some dry ingredients and mix them together as well.
After that combine both wet and dry ingredients and you will have a nice cookie dough. So now it’s time to add your favorite ingredient, the chocolate chips.
You may use more than one type of chocolate at a time or use a different choice of chocolate chips if you want. For this one, I used dark semi-sweet chocolate chips.
Fold them right into the dough, but do not overmix. Doing so may cause the cookie to be really tight as the gluten in the flour may have gained some strength due to the extra folding.
Chill the cookie dough for at least 30 minutes. This will help it to develop some additional flavor and male it easier to handle as it will be less sticky.
Use an ice cream scoop to get equal portions onto your baking sheet. Add a few extra chocolate chips to the top right before you put it in the oven.
Remember to space them out nicely so they don’t touch each other and become one while baking. That happened to me before because I place too much dough on the cookie sheet for its size! But then I just cut it up and used it as square cookies. Guess what? No one complained!
Some of these touched each other but they still turned out fine. I had used a very small cookie sheet.
Recipe for Chocolate Chip Cookies
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Yield: 24 cookies
½ cup of sugar
¾ cup brown sugar packed
1 teaspoon salt
½ cup butter, melted
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
Preheat oven to 350°F/180°C. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to over mix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely, and enjoy!