Chocolate Chip Cookies
🍪 Chocolate Chip Cookies: The Quick and Easy Recipe
12
portions15
minutes12
minutes160
°CThere are thousands of cookie recipes, but this is the only one you’ll ever need. Why? Because it’s quick, requires no resting time, and the result is foolproof, even for beginners.
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Ingrédients
200 g Butter
150 g White sugar
200 g Brown sugar
6 g Salt
10 g Baking powder
200 g Chocolate chips
400 g Flour
2 Eggs
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, place the butter in pieces and the two sugars.
If you don’t have a robot, in a mixing bowl put the softened butter (30 seconds in the microwave) with the sugar and mix with a spatula. - Once the sugars and butter are well mixed, add the eggs and mix. Add the salt, flour, and baking powder (speed 2 in the food processor, still using the paddle attachment).
- Add the chocolate chips, mix (at speed 1 with the paddle attachment in the food processor).
- Form balls of approximately 90g, and flatten to a thickness of 1.5cm
- Bake for 12 minutes at 160°C.
Astuces
- Take the butter out of the refrigerator 30 minutes beforehand to allow it to come to room temperature for easier mixing. You can put your cookie dough balls in the freezer for 15 minutes, then bake them for a perfect crispy-on-the-outside, chewy-on-the-inside result. Flour your hands to form the balls, or use two tablespoons.
The keys to success for a traditional chocolate chip cookie
For a professional result, use coarsely chopped chocolate (chunks). Unlike commercial chocolate chips, which contain stabilizers to prevent melting, chopped chocolate creates truly melting pockets and a more indulgent texture.
Salt is an essential flavor enhancer. A pinch of fleur de sel balances the sugar and reveals all the aromatic nuances of the cocoa. It’s the little detail that makes the difference between an amateur cookie and a professional-grade one.
The visual trick is to reserve a handful of chocolate chips or pieces during mixing. Gently press them onto the top of your dough balls just before baking to guarantee an irresistible look after baking.
It all depends on your preference for sweetness. Dark chocolate (60% minimum) offers a better contrast with vanilla batter. If you prefer milk chocolate, slightly reduce the amount of white sugar in your recipe to avoid an overly sweet result.
