Chocolate Chip Cookies
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Dense, buttery and soft cookies, anyone? Don't forget to pair a bite of this recipe with a glass of warm milk, Foodies!
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed dark brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 (12 ounc bag semisweet chocolate chips or chunks
- 2 1/4 cup all-purpose flour
- 3/4 tsp baking soda
- 1 tsp fine salt
Preheat oven to 350 degrees. Microwave butter for at least 40 seconds. Make sure it’s warm enough to be well-melted into liquid.
With a stand mixer or electric beaters, beat the butter with sugar until creamy. Add vanilla and egg. Beat on low speed until well-combined. Tip: Do not beat for too long, as the cookies will be too firm.
Add flour, baking soda, and salt. Mix until crumbles form. Using your hands, form the crumbles together into a dough. Form a large ball and make sure the texture is between wet dough and dry dough. Add chocolate chips. Repeat this step to form 11 more balls. It’s up to you if you want to form bigger cookies.
Place them on a cookie sheet. Bake for 9 to 11 minutes until cookie dough rises. Cookies should look puffy, dry, and a bit golden. Tip: Do not overbake. It’s okay to take the cookies out even if they still look a bit undone.
- Let them cool on the pan for 30 minutes. After, check if the cookies settle down into dense, buttery, soft batch.
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