Ingredients

80 grams (0.5 cup) unsalted butter
190 grams (1.5 cups) all-purpose flour
1 large egg
90 grams (0.5 cup) sugar
5 grams (1 teaspoon) baking powder
80 grams (3 ounces) dark chocolate
10 grams (1 tablespoon) vanilla sugar
Pinch of salt
We recommend:
For unsalted butter:
Prime Kevala Cashew Butter 7 Lbs Pail
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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For sugar:
Prime Judee's Superfine Caster Sugar - 5 lbs - Delicious and 100% Gluten-Free - Bakers Sugar for Homemade Treats, Baked Goods, and Toppings - Airy and Smoot
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For baking powder:
Prime Clabber Girl Double Acting Baking Powder, 8.1 Ounce
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For dark chocolate:
Prime best seller Duncan Hines Dark Chocolate Fudge Brownie Mix, 18.2 OZ
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For vanilla sugar:
Prime McCormick All Natural Pure Vanilla Extract (Made with Madagascar Vanilla Beans), 16 fl oz
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Instructions

Step 1

Chop the dark chocolate into small pieces.
In a mixing bowl, beat the softened butter with sugar, vanilla sugar, and a pinch of salt until creamy.
Add the egg and mix again until well combined.
Gradually add the flour and baking powder, mixing until a dough forms.
Fold in the chopped chocolate, mixing gently.
Form the dough into small balls and place them on a baking sheet. You can slightly flatten them if desired.
Bake in a preheated oven at 180°C (350°F) for about 15 minutes or until lightly golden.
Allow the cookies to cool completely before serving.

Servings

Are you ready to make these cookies the star of your snack table? Here's how you can serve them:

🎉 Party Perfection: Arrange your cooled cookies on a large platter surrounded by an assortment of other sweet treats. Add some colorful napkins and you're all set for an eye-catching dessert table!

☕️ Coffee Companion: These cookies are amazing paired with a cup of coffee or tea. Serve them in the late afternoon for a delightful pick-me-up.

🍦 Ice Cream Sandwiches: Turn these cookies into decadent ice cream sandwiches. Simply scoop your favorite ice cream between two cookies for a dreamy dessert!

Equipment

Mixing Bowl

A good quality mixing bowl is essential for combining your ingredients smoothly. Opt for a non-slip base for extra stability.

We recommend:
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Electric Mixer

Using an electric mixer will save you time and ensure a creamy, well-blended butter and sugar mixture.

We recommend:
Prime best seller KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
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Baking Sheet

A non-stick or parchment-lined baking sheet will ensure your cookies bake evenly and release easily.

We recommend:
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Measuring Cups and Spoons

Precision is key in baking, so use accurate measuring tools to get the best results.

We recommend:
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Variations

Gluten-Free Version: 🌾

Swap the all-purpose flour with a gluten-free blend. Make sure the blend includes xanthan gum for the best texture. Enjoy the same great taste without the gluten!

Vegan Version: 🌱

Replace the butter with coconut oil or a vegan butter alternative. Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use vegan dark chocolate, and you're all set for a fabulous vegan treat!

Faq

  • Why did my cookies turn out flat?

    Flat cookies can be a result of over-mixing the dough or an oven that's too hot. Make sure to follow the recipe closely and preheat your oven properly.

  • How do I know when my cookies are done?

    The cookies should have a light golden color around the edges but still look slightly soft in the center. They'll continue to firm up as they cool.

  • Can I freeze the cookie dough?

    Yes, you can freeze the dough. Roll it into balls, place on a baking sheet and freeze. Once frozen, transfer to a zip-top bag. Bake straight from frozen, adding a few minutes to the baking time.

  • Can I use milk chocolate instead of dark chocolate?

    Absolutely! If you prefer a sweeter cookie, go ahead and use milk chocolate. Just keep in mind it will alter the flavor slightly.

  • Can I add nuts to the recipe?

    Yes! Chopped nuts like walnuts, pecans, or almonds make a great addition. Fold them in with the chocolate chunks for extra crunch.

  • What's the best way to store these cookies?

    Store them in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months.

Nutrition facts

Chocolate Chip Cookies
Recipe Yield:12 cookies
Calories:Per serving, approximately 135 calories
Calories (Min - Max):130 - 140
Total Fat:7g
Saturated Fat:4.5g
Protein:2g
Total Carbohydrate:16g
Total Sugars:8g