Chocolate chips (or chunks) cookies are probably one of the most popular snacks on the planet. They are so easy and quick to make. Even better, it only takes around 15 minutes to prepare some. However, there are some tricks that you should be aware of if you want to bake delicious cookies.
For example, if you bake the cookies in the oven for more than 15 minutes, the chances are that they will get as dense as a brick. Or, if you add excess butter, the cookies would spread too much and come out flat. So, you must stick to the recipe and pay attention to the details. The good news is that the steps involved and the ingredients are few.
To this day, I made a lot of mistakes while baking. But I was never as lucky as Ruth Wakefield. She invented chocolate chips cookies by mistake1. In the early 1930s, Ruth Wakefield added chocolate chunks into her cookie dough. She thought that the chocolate pieces would meltdown. Instead, they remained inside the batter. Since the baking period in the oven was very short, chocolate bits remained somewhat semi-soft. Did you know that Nestlé gave Ruth Wakefield a lifetime supply of chocolates as compensation for this lovely recipe?
What you will need:
You only need basic equipment when making chocolate chunk cookies. However, I highly recommend using a quality wire whisk when blending the sugar and egg. In addition, make sure you portion and shape the cookie dough with a cookie scoop. I listed two favorite items below. They are best sellers and highly durable. You can make fancy cookies with them.
Delicious Chocolate Chunk Cookies
Our goal here is to mix the sugars, butter, and egg uniformly before adding the flour and the rest of the ingredients. You can use your favorite chocolate bar in the dough. Just break into small chunks. It is best if you keep the dough in the refrigerator for 2 hours before shaping and baking. If you are really in a hurry, at least keep the dough in the freezer for 15 minutes.
Quick and Tasty Chocolate Chunk Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
servings10
minutes15
minutes488
kcal25
minutesIngredients
1/2 cup sugar
3/4 cup brown sugar
1/2 cup melted butter (113 g) (unsalted)
1 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour
1/2 teaspoon baking soda
1 cup chocolate chunks or bits (add more if you like)
Directions
- Add white sugar, brown sugar, and salt to a medium bowl.
- Blend well with a wire whisk.
- Pour in melted butter and continue to mix.
- Add one egg, vanilla extract, and continue to mix.
- Sift the flour, and add with baking soda.
- Add chocolate chunks (or chips) and stir one last time until they incorporate into the dough.
- Cover the bowl with stretch wrap and place in the refrigerator for 1 hour.
- Preheat the oven to 350 °F (180 °C).
- Place baking paper on the oven tray.
- Use a cookie scoop to portion the dough.
- Make sure you give enough space between each cookie since they spread and flatten during baking.
- Cook for about 12-15 minutes.
Notes
- You can prepare this dough in a stand mixer. All you need to do is to follow the steps above in the same order.
- Keep in mind that you can freeze the cookie dough and use it at a later time if you like. First, place baking paper on a small tray. Second, place the cookie dough balls on the tray and cover them with stretch film. Keep the tray in the freezer for about 30 minutes. Take it out and put the cookie dough balls in freezer bags.
- You can store chocolate chip cookies in an airtight container for about a week.
- Do not bake these cookies for too long, as they can get extremely dense. The optimal cooking time is between 10 to 15 minutes, depending on your preference.
Why are my chocolate chip cookies coming out of flat?
The reason why chocolate chip cookies meltdown in the oven is the ratio of butter in the dough. However, if the cookies melt down too much, then it means that you have added an excessive amount of fat to the dough. In other words, the flour amount is far too less than the required amount.
How do I make my cookies thicker?
There is a simple trick to make your cookies thicker. First, you should keep the cookie dough in the refrigerator for at least two hours before portioning. Make sure you use a cookie scoop while shaping the cookies. Last but not least, do not overmix the cookie dough.
What does baking soda do vs baking powder?
Baking soda, in other words, sodium bicarbonate, can only get activated with and addition of an acid such as lemon juice. In comparison, baking powder can be activated with most types of liquid.