Perfect Chocolate Chip Cookies
Slightly crispy around the edges, soft and chewy in the middle. These are the perfect chocolate chip cookies! Adapted from Hummingbird Bakery
Ingredients
- 3.9 oz. (110 g) unsalted butter at room temperature
- ⅓ cup + 1 tablespoon (85 g) granulated sugar
- ⅓ cup (75 g) light brown sugar
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- 1¾ cup minus 1 tablespoon (200 g) all-purpose flour
- 1 ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (90 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together the dry ingredients.
- In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl and electric mixer), cream the butter and sugars on medium speed for 3 minutes.
- Add the egg and the vanilla extract.
- Scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix until you have a thick, soft, and slightly sticky dough.
- Stir in the chocolate chips and beat on low speed until evenly dispersed.
- Roll the dough into balls, about 1 tablespoon of dough each and place them on the prepared baking sheet. Make sure that the cookies are spaced apart to allow for spreading while baking.
- Place a few extra chocolate chips right on top of each cookie.
- Bake for 10-12 minutes.
- The cookies will look very soft, they will continue to bake on the baking sheet.
- Leave them to cool slightly on the tray before turning out onto a wire cooling rack to cool completely.
- Cookies stay soft and fresh for 7 days at room temperature.
Nutrition
Calories: 100kcal | Carbohydrates: 14g | Protein: 1.2g | Fat: 4.5g | Saturated Fat: 2.5g | Cholesterol: 16mg | Sodium: 39mg | Sugar: 7.4g
