The chocolate chip cookies are fragrant, unique in taste and shape with their typical “drop” shape, which also recalls the characteristic of shortbread enriched with dark chocolate chips.
We reveal a trick to keep the chips intact during baking: simply refrigerate them for half an hour before incorporating them into the dough, so they won’t melt.
Their shape makes chocolate chip cookies perfect for dipping in milk at breakfast, but not only that: these delicious shortbread cookies are also great to enjoy in the afternoon with a good cup of tea and other treats like butter or spoon cookies, or those without butter but with lots of yummy chocolate.
Prepare plenty of chocolate chip cookies because one just isn’t enough!
And for breakfast, try our soft and tasty chocolate chip cake too!
Chocolate Chip Cookies
Ingredients 116 Calories per serving Ingredients for 40 cookies
Chocolate chips 100g
Flour 00 500g
Eggs (medium) 2
Cane sugar 200g
Vanilla pod 1
Baking soda 3g
Fine salt 1 pinch
Butter (softened) 180g
Chocolate Chip Cookies Calories
Difficulty: Easy Preparation: 20 min Cooking: 15 min Portions: 40 pieces Cost: Low
Preparation of Chocolate Chip Cookies
How to make Chocolate Chip Cookies
To make the chocolate chip cookies, start by refrigerating the dark chocolate chips so that they are very cold when you add them to the dough (this way they won’t melt during baking). Put softened butter into a mixer with a paddle attachment and add sugar 1 and a pinch of salt. Begin mixing to obtain a cream. Add 2 whole eggs and then replace the paddle with the leaf attachment and add sifted flour 3. Actuate the leaf to mix the powders, then flavor with the vanilla bean 4, add the baking soda 5 and mix the compound. Finally, add the well-chilled chocolate chips 6.
Transfer the dough onto a lightly floured pastry board 7 and shape it into a flat loaf, wrap it with plastic wrap 8 and let it firm up in the refrigerator for at least 30 minutes. Once the firming time has passed, divide the loaf into small pieces 9 and shape each one into a round oval between your hands 10, then flatten them and shape them into a typical droplet shape 11. Transfer the cookies to a parchment-lined tray and refrigerate them for about 30 minutes 12; this will ensure that they maintain their shape during baking.
Then proceed with the cooking (several batches may be necessary): transfer the cookies to a baking sheet lined with parchment paper 13 and bake the cookies in a preheated static oven at 180 °C for 15 minutes (or in a ventilated oven at 160 °C for 10 minutes). Once they are cooked, remove the cookies from the oven and let them cool on a rack 15.
Store the cookies in a tin box for up to 5 days. It is possible to freeze the dough in the freezer and then thaw it in the refrigerator as needed.
Die-hard chocolate lovers can replace some of the flour with cocoa to create a chocolate version.