Image: Photo © Wikimedia Commons. Source
Author: Corinne Morey
Chocolate Chip Cookies
You’ve all probably heard of the mythical Chocolate Chip Cookie Dough ice cream from Ben&Jerry’s. Perhaps you did not understand why Americans would create such a weird flavor. Well my dear friends, once you’ll have followed this original recipe, you will quickly understand America’s national enthusiasm for this dough. And to be totally honest here, tasting the dough when making pastries is clearly one of the best parts. Just saying.
This recipe is given in American measures (cups and spoons). But do not be frightened. 1 cup = 230ml. So grab a cup about this size and you’re good. Spoons is easy. A tablespoon is a soupspoon. A teaspoon is a normal spoon. And there you go! American already!
Preparation: about 55 minutes
Makes about 4 dozen cookies
- 3?4 cup granulated white sugar
- 3?4 cup granulated brown sugar
- 1 teaspoon vanilla
- 1 cup softened butter (= 125gr of butter)
- 1 egg
- 2 1?4 normal flour
- 1 teaspoon baking soda (=bicarbonate de sodium, easy to find at the pastry shelf in your food shops)
- 1?2 teaspoon salt
- 1 1?2 to 2 cups of dark chocolate chips
- Heat oven to 180°C.
- In a large bowl, beat sugars, butter, vanilla and egg with an electric mixer on medium speed, or a spoon, until well blended. Stir in flour, baking soda and salt (the dough will me quite stiff and sticky). Stir in chocolate chips.
- Take two clean table spoons or your hands in order to shape little balls of 3-4 cm of dough that you place a your baking sheet/pan. Like this!
Leave at least 4 cm between each ball! The cookies will flatten with the heat and take much more space.
- Bake 8-10 min or until light brown. Cool 1 or 2 minutes (but not very long) and remove cookies from sheet to a cooling rack. If you wait longer, the cookies may stick to the pan.
- Repeat the shaping and cooking process until no more dough is left in your bowl.