Ah, the legendary chocolate chip cookie recipe: a classic crowd pleaser that has the power to make anyone’s day. If you’re looking for something fun and quick to do this weekend or just craving some good ol’ chocolate chip cookies, look no further. What better time to make something sweet than during this autumnal weather? Start up a cozy movie and set the vibe because this is THE chocolate chip cookie recipe. No frills, just absolute deliciousness in its simplicity.
- 100g dark brown sugar
- 115g butter (unsalted or salted)
- 1 egg
- 1 tsp vanilla extract
- 155g all-purpose flour
- ½ tsp baking soda
- As many chocolate chips as you please
- 1 tsp salt (optional)
- Place the butter in a saucepan over medium heat. The butter will start browning after the sizzling dies down. Transfer to a heat-proof bowl.
- Add dark brown sugar to the butter and whisk until well combined. Don’t worry about the separation.
- Add egg and vanilla extract. Whisk until combined.
- In a separate bowl, whisk together all-purpose flour, baking soda (and salt).
- Fold flour mixture into butter mixture in three portions.
- Fold chocolate into the mixture. Don’t overmix. The final batter should be relatively runny.
- Preheat the oven to 350℉.
- Scoop ping-pong-sized cookie dough balls onto a parchment paper. Leave space between each cookie so they can spread evenly.
- Bake for 8-12 minutes or until the batter has barely started to brown.
- Cool and enjoy!
Since these cookies are meant to be soft and gooey, it’s better to underbake than overbake as the heat will cook them further. I used to make these for my classmates in high school and everyone loved them. Gather your roommates for a wholesome evening because food tastes better when it’s shared!