Perfect Chocolate Chip Cookies You'll Want to Bake Again
These Chocolate Chip Cookies are crispy on the edges, soft and gooey in the center, and loaded with rich semi-sweet chocolate. They are easy to make, not overly sweet, and perfect for merienda, dessert, parties, or gifting. Chilling the dough before baking creates thicker cookies with even better flavor.
Ingredients
- ½ cup butter 125 grams, melted and cooled
- ⅔ cup brown sugar
- ⅓ cup white sugar
- ¾ teaspoon salt
- 1 large egg
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup semi-sweet dark chocolate bar, chopped 170 grams, Or 1 cup semi-sweet dark chocolate chips
Yield: 14 pieces
Instructions
- In a large mixing bowl, combine the melted and cooled butter, brown sugar, white sugar, and salt. Mix until well combined.
- Add the egg and continue mixing until smooth.
- Using a strainer, sift in the all-purpose flour and baking soda.
- Gently fold the ingredients together until almost combined.
- Add the chopped chocolate or chocolate chips. Continue folding just until evenly distributed. Avoid overmixing.
- Cover the bowl and freeze the dough for 30 minutes or refrigerate for at least 1 hour. For the best flavor, refrigerate for up to 7 days.
- Scoop approximately 2 tablespoons of dough for each cookie and arrange them on a baking tray lined with parchment paper, leaving enough space between each cookie.
- Bake in a preheated oven at 190°C (374°F) for about 12 minutes.
- Allow the cookies to cool on the baking tray for several minutes before transferring to a cooling rack.
- Serve and enjoy your homemade Chocolate Chip Cookies while still slightly warm for the ultimate gooey chocolate experience.