If you like homemade sweets, don’t miss this recipe. I’ll explain how to make cookies chocolate chip, one of the richest and gourmet versions of these popular cookies.
Making homemade cookies is one of the things that relaxes me the most. I love watching them slowly brown in the oven and of course the delicious aroma that permeates the kitchen. Among my favorites, without a doubt, is this recipe for chocolate cookies.
As you are going to see now, these classic chocolate cookies are very easy to make, as we do not need cutters or molds to form the cookies, only our hands. It is, therefore, an ideal recipe to make with children.
- 150g butter
- 110 g white sugar
- 60 g of brown sugar
- 1 egg M
- 130 g of flour
- 50 g cocoa powder
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 120 g of chocolate drops
- To start, sift the flour, cocoa powder, and yeast, that is, the dry ingredients. Reserve them.
- Next, place the two types of sugar and the butter in a bowl and beat with the mixer until both ingredients are perfectly mixed. If you want you can do it with some hand rods.
- Add the egg and the vanilla essence. Keep beating until they are integrated with the rest of the ingredients.
- Add the dry ingredients that you had reserved and the pinch of salt. Mix with a silicone tongue or wooden spoon until the dough is homogeneous.
- Add the chocolate chips or drops and mix to distribute them throughout the dough. Reserve a few to decorate our cookies before baking.
- Form a ball with the dough, wrap it in transparent plastic and let it rest for approximately 30 minutes in the fridge. This way the dough will become more manageable.
- After the resting time, form balls with the dough, flatten them a little, and place them on the previously greased baking tray.
- Put 3 or 4 drops of chocolate on each cookie and press a little with your finger so that they stick to the dough.
- Bake the cookies for 12 or 14 minutes at 180ºC. The exact time will depend on the size of your cookies.
- Once they are ready, remove the tray from the oven, let them rest for 5 minutes and, when they no longer burn, take them to a rack where they will finish cooling.
- When you place the cookies on the baking sheet try to leave space between the small piles of dough, as they tend to spread quite a bit.
- The baking time varies depending on the characteristics of your oven and, above all, the size and thickness of your cookies. Remember: do not exceed the baking time, as your cookies will be too hard.
- Do not move the cookies just out of the oven as they will break. When they no longer burn, lift them with the help of a spatula and leave them on a rack to finish cooling.
- These cookies keep perfectly for several days in a tightly closed tin or glass container. Of course, remember to store them when they are completely cold.
- No, you cannot substitute sugar for syrups, date paste, or any other sweetener. This recipe is like that, with sugar.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 1045Total Fat 56gSaturated Fat 34gTrans Fat 2gUnsaturated Fat 17gCholesterol 179mgSodium 546mgCarbohydrates 124gFiber 6gSugar 77gProtein 13g
Trick for baking chocolate cookies
When we make chocolate cookies it is important not to lose sight of the oven . An extra baked cookie will be too tough and, of course, can burn.
Normally, to see if a cookie is done we have to check that the edges are golden , which is difficult to see when the cookie is chocolate. In this case you will notice a small color change at the edges towards a darker brown. If you don’t see it properly, you can open the oven door a little.
If you don’t have much practice with your oven, I advise you the following. Prepare cookies of similar size and consistency in advance and record the baking time . This will serve as a reference for your chocolate cookies.