Thin and chewy chocolate chip cookies.
Ingredients
What you'll need
- 120 grams of Unsalted Butter
- 100 grams of Caster Sugar
- 180 grams of Light Brown Sugar
- 1 egg*
- 1 teaspoon of Vanilla Extract
- 150 grams of Flour
- 3 grams of Baking Soda
- 120 grams of Milk Chocolate Chips or Chunks
- 120 grams of Dark Chocolate Chips or Chunks
*Make sure these ingredients are at room temperature.
Tools
What you'll need
- Paddle Attachment(s)
- Electric Mixer
- Big Mixing bowl
- Silicone Spatula
- Plastic Wrap
- Whisk
- Baking Paper (or Silicone Baking Mat)
Method
Method
- Whisk together flour and baking soda.
- Melt the butter and let it cool for a few minutes.
- Add both kinds of sugar into a bowl and mix well.
- Add melted butter and mix well.
- Add the eggs and vanilla extract.
- Whip until ribbons form.
- Sift in flour mixture, then fold to incorporate.
- Mix together both kinds of chocolate chips or chunks.
- Add chocolate chips, or chunks, and fold to incorporate.
- Refrigerate dough for at least 2 hours or preferably overnight.
- Preheat your oven to 180 degrees Celsius.
- Form about 18 cookies from the dough and place five at a time onto a baking sheet lined with baking paper. Note: My cookie dough balls were all around 45 grams.
- Bake for 10 - 15 minutes, until the edges have started to brown slightly.
- Let them cool for about 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely.