These classic chocolate chip cookies are an absolute must-try, perfect for post-Yom Kippur indulgence with a glass of milk on the side. The recipe combines soft butter with white and brown sugar to create a smooth, rich base. The addition of a whole egg and optional vanilla enhances the flavor. The dough, enriched with finely chopped dark chocolate, is easy to handle and bakes into delightful, golden-brown cookies. Crisp on the edges and chewy in the center, these cookies are a timeless treat that’s sure to bring comfort and joy to any occasion.
Ingredients:
- 200 grams of soft butter
- 3/4 cup white sugar (150 grams)
- 1/2 cup brown sugar (80 grams)
- 1 large egg
- Vanilla paste or a vanilla bean (optional)
- 2 cups flour (260 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 150 grams coarsely chopped dark chocolate
Preparation Method:
- Creating the Dough:
- In a bowl, mix the soft butter with white and brown sugar until smooth. Add the egg and mix well. Optionally, add vanilla paste or scrape a vanilla bean into the mixture.
- Add flour, baking soda, and baking powder, mixing until just combined.
- Fold in the chopped dark chocolate.
- Shaping the Cookies:
- Use an ice cream scoop to form equal-sized balls (about 80 grams each) and place them on a baking tray. Freeze the balls for 25 minutes to firm up.
- Baking:
- Arrange the chilled dough balls on a baking sheet lined with parchment paper, leaving ample space between each (important for even baking). Aim for 6 cookies per tray.
- Bake in a preheated oven at 180°C (356°F) on convection mode for about 13 minutes, or until golden brown.
- Cooling:
- Remove the cookies from the oven and let them cool completely at room temperature. This step is crucial for the cookies to set properly.
Enjoy these classic chocolate chip cookies, a perfect blend of crunchy edges and chewy centers!
