A real and very delicious recipe for American chocolate chip cookies.
You will need:
- 70g Milk Chocolate (important ingredient for caramel flavor)
- 225g Dark Chocolate
- 2 Eggs (important: at room temperature)
- 150g Sugar
- 165g Brown Sugar
- 310g Flour
- 225g Butter (important: at room temperature)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- Vanilla Extract
- Start by beating the butter with the sugar. Beat for about 8 minutes. Occasionally stop the mixer and scrape down the sides to ensure the butter and sugar are uniformly mixed. This step is crucial, so don’t rush.
- In a separate bowl, whisk the eggs with a fork, then gradually add them to the mixer while continuing to beat. Add the vanilla extract.
- Chop the chocolate into medium-sized chunks and mix it with the flour, baking soda, and salt.
- Add the flour and chocolate mixture to the mixer, briefly mix it in, pulsing the mixer. Do not overmix this mixture.
- Continue kneading the dough by hand using a silicone spatula.
- Transfer the dough to a glass or plastic container, cover it tightly, and refrigerate it overnight (my child had this expression of surprise upon hearing this news, hence we opted for the backup option. You can reduce the chilling time to 3 hours, but we left a portion of the dough for the next day).
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Scoop out the dough into balls (I used an ice cream scoop for portioning).
- Maintain distance between the cookies; they will spread out during baking. I could fit 6 circles on my baking sheet.
- Bake for 15-18 minutes.
- Let them cool slightly, then transfer the cookies to a cooling rack to cool completely. Be careful! The cookies will be very soft when hot. Use a wide spatula.
