Description
These soft chocolate chip cookies are tender, crumbly, and studded with chocolate, offering a straightforward and delicious treat.
Ingredients
Scale
- 140 g (1 cup + 2 Tbsp.) all-purpose flour
- 1/2 tsp. baking soda
- large pinch salt
- 113 g (1 stick) butter, at room temperature
- 90 g (1/4 cup + 3 Tbsp.) granulated sugar
- 1 egg
- 1 tsp. vanilla bean paste or extract
- small splash almond extract (optional)
- 1/2 cup chocolate chips (milk, dark, whatever you prefer)
- 1/2 cup dark chocolate, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla bean paste to the butter mixture and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips by hand, ensuring they are evenly distributed throughout the dough.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For a variation, try adding a pinch of cinnamon to the dough. If you prefer chewier cookies, slightly underbake them and let them cool on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 30