Chocolate Chip Cookies

Chocolate Chip Cookies.png

Today's RECIPE is Chocolate Chip Cookie. Chewy or crunchy...both types are good. For chewy cookies, bake over lower heat and longer time. This is an easy recipe, suitable for a parent-child baking project. Happy baking!

Recipe by Mama Ding

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Total Time | Prep Time | Cook Time

45 mins 10 mins 35 mins or longer

Servings : 22 cookies (8cm diameter)

Ingredients

  • 170 g ( 6 oz) unsalted butter, at room temp

  • 100 g (1/2 cup) granulated sugar

  • 110 g (1/2 cup + 2 tsp) light brown sugar

  • 1 large egg

  • 1 1/2 tsp vanilla extract

  • 1/4 tsp salt

  • 260 g (2 and 1/8 cups) all purpose flour

  • 1 tsp baking soda

  • 300 g (1 and 2/5 cups) or more chocolate chips (dried raisins/cranberries can also be added if desired)


Method

01 Preheat oven to 180C.

In a medium bowl, mix the flour, baking soda and salt together. Set aside.

02 In a separate bowl, cream the granulated sugar, brown sugar and butter.

Beat egg and vanilla into the creamed butter.

03 Sift the flour, baking soda and salt into the creamed butter. Fold to mix. Add in chocolate chips. Mix well.

04 Scoop into a lined baking tray.

Bake at preheated oven at 180C/350F until desired texture. [shorter = chewier, longer = crunchier]. We bake ours for 35mins but adjust baking time according to your own oven.

05 Remove baking tray from the oven and allow cookies to cool before keeping them in airtight containers.

Notes

These cookies can keep for up to 2 weeks in airtight containers at room temperature. Better to store in a cool, dry place. The cookie dough can be made in advance and frozen for up to 6 months. Defrost overnight in the fridge before baking.

Mama Ding1 Comment