Uploaded April 2019 | Updated September 2026, 3 weeks ago
FULL RECIPE: https://bembumkitchen.home.blog/2019/04/22/the-best-chocolate-chip-cookies/
Instagram: instagram.com/bembum.kitchen/?hl=en
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#bembumkitchen #bestchocolatechipcookies
CHOCOLATE CHIP COOKIES
Yield: 12 pieces
Active time: 30 minutes
Total time: 2 hours
INGREDIENTS
- 60 grams Unsalted butter
- 50 grams Brown sugar
- 50 grams Granulated sugar
- 25 grams Eggs
- 1/2 teaspoon Vanilla extract (optional)
- 95 grams All-purpose flour
- 1/2 tablespoon Cornstarch
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 90 grams Dark chocolate chips
- 50 grams lightly toasted, coarsely chopped Walnuts/ Pecans/ Almonds (optional)
INSTRUCTIONS
1. Using spatula, cream the butter with the brown sugar and granulated sugar until light and creamy. Then beat in the egg and the vanilla extract.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Then stir in the chocolate chips and nuts (if using), mix until well combined.
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 tablespoons), shape them into a ball and place onto a parchment lined baking tray or a plate.
4. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
5. If you want to bake it immediately, preheat the oven to 325ºF, arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies.
6. Bake for 15-18 minutes, until browned around the edges.
7. Cool the cookies on the baking tray.
NOTES
If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
FULL RECIPE: https://bembumkitchen.home.blog/2019/04/22/the-best-chocolate-chip-cookies/
Instagram: instagram.com/bembum.kitchen/?hl=en
Facebook: facebook.com/bembuminthekitchen
#bembumkitchen #bestchocolatechipcookies
CHOCOLATE CHIP COOKIES
Yield: 12 pieces
Active time: 30 minutes
Total time: 2 hours
INGREDIENTS
- 60 grams Unsalted butter
- 50 grams Brown sugar
- 50 grams Granulated sugar
- 25 grams Eggs
- 1/2 teaspoon Vanilla extract (optional)
- 95 grams All-purpose flour
- 1/2 tablespoon Cornstarch
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 90 grams Dark chocolate chips
- 50 grams lightly toasted, coarsely chopped Walnuts/ Pecans/ Almonds (optional)
INSTRUCTIONS
1. Using spatula, cream the butter with the brown sugar and granulated sugar until light and creamy. Then beat in the egg and the vanilla extract.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Then stir in the chocolate chips and nuts (if using), mix until well combined.
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 tablespoons), shape them into a ball and place onto a parchment lined baking tray or a plate.
4. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
5. If you want to bake it immediately, preheat the oven to 325ºF, arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies.
6. Bake for 15-18 minutes, until browned around the edges.
7. Cool the cookies on the baking tray.
NOTES
If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
