I’m sharing with you how to make the ultimate chocolate chips cookies.
Crunchy on the outside, soft and chewy in the centre and filled with dark chocolate
chunks.
You won’t want any other cookie recipe after trying these.
Welcome to recipes by Carina where I share with you how to make classic and simply delicious
recipes, make sure to subscribe for a new video each week.
This chocolate chip cookies recipe will make about 12 large cookies or 24 small cookies.
I’ll usually double the recipe, baking a few and keeping the rest of the dough in the
freezer so freshly baked cookies are only ever a few minutes away.
To make the cookies start off with the butter.
We’ll need 1 stick, half a cup or 110 grams, add it to a large mixing bowl.
Make sure your butter is at room temperature as we’ll be creaming it with the sugars.
You’ll notice I give the recipe amounts in metric and imperial, cups, grams, and ounces
so no matter where you live in the world this recipe should be easy enough to follow.
If you would like the full recipe for these Chocolate Chip Cookies it will be on my website
as well as the full measurements listed in the description box below.
To make the best cookies you’ll need two different types of sugar, white granulated
sugar and brown sugar.
These two sugars do two very different things to the cookies so it’s best not to substitute
one for the other when you’re in a pinch.
The white sugar creates the crunchy outside to the cookies whereas the brown sugar is
what makes the centre so soft and chewy.
You’ll need 1/3 cup or 65 grams of white sugar and 2/3 of a cup or 130 grams of brown
sugar.
Using a stand mixer, hand mixer or just with a whisk you’ll need to cream the butter
and sugars together until light and fluffy.
This should only take about 3-4 minutes with a machine but if you are using a whisk it
might take you a little longer.
Fun fact about these cookies, I’ve made them so many times over the years that I don’t
need the recipe.
All of the ingredients and the amounts I just know off the top of my head although it’s
not exactly a complicated recipe so there aren’t too many ingredients to remember.
Make sure you scrape down the edges of the bowl a few times, making sure everything is
getting evenly combined.
You can see here the butter and sugars have come together but it’s not quite creamed
yet, its mixed but not light or fluffy like it should be.
Continue to mix, just for another few minutes and it should be perfect.
Not creaming butter and sugar enough is a common mistake especially when you make something
like these cookies.
It’s really important to get it right here as incorporating air into the butter and sugar
will help the cookies spread more evenly, bake more evenly and have a much nicer texture.
You can see here the difference.
It’s so much lighter in texture as well as colour than when we started.
Next we’ll need one whole egg.
I’ve played around with just the egg yolk, a whole egg and an egg yolk or two egg yolks
but it’s never really had any beneficial difference.
When you’re testing out recipes it’s really important to understand what each ingredient
does to be able to make a smart decision as to whether it’s needed or not.
The egg in cookies and a lot of baked goods is to provide a binder to keep all of the
ingredients together as well as for richness and aeration which these cookies get enough
of with just one.
Finally we’ll need 1-2 tsp of a good quality vanilla extract.
I like my cookie quite strong on the vanilla flavour but if you’re not a huge fan, 1
tsp will do.
Using your mixer or whisk combine the ingredients together just until the egg and vanilla are
combined.
Set the bowl to the side while we measure out the dry ingredients.
I like to do this in a seperate bowl so I can add the dry ingredients in stages as it
can become quite difficult to mix when the flour is incorporated.
In a smaller bowl measure out the dry ingredients.
We’ll need 1 2/3 of a cup or 210 grams of flour.
All purpose, standard or cake flour works great here as we want a low gluten development.
We’re also going to need 1 tsp of baking soda.
It’s really important here to make sure you are using baking soda as baking powder
will have a very different effect on the cookies.
If you like the type of chocolate chip cookies that spread and flatten out you’ll need
to use baking soda.
If you prefer the type that puff up almost having a cake like texture then baking powder
is the one to go for.
Finally we’ll need a good pinch of salt and we’re ready to combine the ingredients
together.
Start by pouring half of the dry ingredients into the bowl with the wet.
Switch to a wooden spoon here, you don’t want to use a whisk and start to combine the
ingredients.
It will look quite dry a flaky at first until the butter starts to hydrate flour.
When the dry is mostly combined, add the second half and continue.
You want to stop just before all of the flour has been incorporated so we don’t over mix
as we still have the chocolate to combine.
There are a few different choices when it comes to chocolate for these cookies.
I would 100% recommend going for a dark chocolate or semi sweet as these cookies are already
sweet so you want something that will cut through that well.
My preference is to use eating chocolate rather than chocolate chips, I think it tastes better
and I like the chunks but if you want to use chocolate chips is completely up to you.
You’ll need 200 grams or 7oz.
If you’re using a chocolate bar like I am cut it up into small chunks, they don’t
need to be uniform size I really like having smaller pieces mixed up with the larger chunks.
Add the chocolate to the mixing bowl and using the wooden spoon mix through until the chocolate
is evenly combined.
It’ll be quite a stiff dough at this point and a little more difficult to mix.
Now to make the perfect cookies you’ll need to rest the dough for 24 hours in the fridge.
If you can’t wait, you don’t have to they’re still going to taste amazing just not as good
as they could be.
Resting the cookie dough allows the ingredients to hydrate and allows it brown better and
spread more evenly when baked.
It produces a chewyer, richer cookie than is 100% worth waiting that 24 hours for.
Of course sometimes we’re inpatient and really want cookies now so if thats you, you
can 100% bake them now.
When you’re ready to bake your cookies remove them from the fridge, line a baking sheet
with nonstick paper, a preheat your oven to 190C or 375F.
I like to use a cookie or ice cream scoop to portion out my cookies, I’ll link the
one I’m using in the description box below if your interested.
This way makes all the cookies the exact same size and makes them uniform so I don’t even
need to get my hands dirty rolling them out.
I’m using a 2 tablespoon scoop which will make about 12 pretty decently sized cookies
but you can use a smaller amount, they’ll just take a minute or two less in the oven.
Place your cookie dough onto the lined baking sheet, making sure to give them a good amount
of space in-between as they will spread out.
Before placing them in the oven I like to sprinkle with a little flaky sea salt but
this is completely optional.
i love the flavours or salty and sweet with these cookies, so delicious.
Place the cookies into the oven for about 9 minutes or until they have spread and the
edges are just starting to brown.
Depending on the size of the cookies and your oven they could take a few minutes more or
less so make sure to keep an eye on them.
I know in my oven its just over 9 minutes and they are perfect every time.
Remove the cookies from the oven.
They will be puffy but they’ll start to fall as they cool.
Leave them for about 5 minutes on the baking sheet before transferring them to a wire rack
to cool completely.
They’re the most delicious still warm out of the oven so just leave them to cool long
enough that you don’t burn your fingers.
The cookies will last for about 3 days in an airtight container but they like most baking
are freshest and best the day you make them.
I hope try out these cookies, its one my most favourite recipes that I’ve made more times
than I can count.
Thank you for watching and I will see you in my next video.