Name: Chocolate Chip Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 12 cookies
Ingredients: 1 cup (150 g) unbleached all-purpose flour; ½ tsp salt; ¼ tsp baking powder; 1/2 cup (115 g) unsalted butter, softened; 3/4 cup (160 g) brown sugar; 1 egg; ½ tsp vanilla; 3 1/2 oz (100 g) dark chocolate (52% cocoa), chopped

Ingredients

1 cup (150 g) unbleached all-purpose flour
½ tsp salt
¼ tsp baking powder
1/2 cup (115 g) unsalted butter, softened
3/4 cup (160 g) brown sugar
1 egg
½ tsp vanilla
3 1/2 oz (100 g) dark chocolate (52% cocoa), chopped

Preparation

With the rack in the middle position, preheat the oven to 400°F (200 °C). Line a baking sheet with parchment paper.
In a bowl, combine the flour, salt and baking powder. Set aside.
In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and vanilla and beat until smooth. With the mixer at low speed or or using a wooden spoon, stir in the dry ingredients and the chocolate.
Using a 2-tablespoon (30 ml) ice cream scoop, form balls of cookie dough and place them on the baking sheet, leaving about 2 inches (5 cm) between each cookie. Flatten slightly with your fingertips.
Bake for about 8 minutes. Let cool on a wire rack.

Note from Ricardo

If you are making the cookie dough to use in the Cookie Dough Ice Cream recipe, you must cook the flour. Place it in a glass bowl. Cook the flour in a microwave oven for 1 minute, stirring every 15 seconds. Let it cool down completely. This heat treatment will ensure that the raw cookie dough is safe for consumption.

Chocolate Chip Cookies

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note