Servings: 12 cookies
Calories: 410kcal
Ingredients
- 308 g all-purpose flour T55/T65 preferred
- 1 tsp salt
- 1 tsp baking soda
- 227 g unsalted butter, softened
- 150 g granulated sugar also known as white sugar
- 150 g brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 200 g chocolate chips or chunks
Procédé
- Preheat the oven to 190°C.
- Whisk together the flour, salt, and baking soda in a bowl.1 tsp salt, 1 tsp baking soda, 308 g all-purpose flour
- In a separate bowl, beat the butter, sugars, and vanilla extract until creamy, ideally with a mixer. Beat in the eggs one at a time.227 g unsalted butter, softened, 150 g granulated sugar, 150 g brown sugar, 2 eggs, 1 tsp vanilla extract
- Gradually beat in the flour mixture.
- Fold in the chocolate chips.200 g chocolate chips or chunks
- Scoop the dough into balls and place them on parchment paper.
- Chill for 15 to 30 minutes. You can also chill the cookie dough beforehand and skip this step.
- Bake for 9 to 11 minutes.
- When you take them out of the oven, let them rest for 5 to 10 minutes.
Notes
It's normal for the cookies not to look fully baked when you take them out. That's the trick to keeping them from overbaking.
My mom freezes cookie dough by shaping it into logs and wrapping it in plastic wrap. It keeps and thaws very, very well in the fridge.
Baking soda is not the same as baking powder; they are different leaveners, and using the wrong one will greatly affect the final result.
Nutrition
Serving: 2cookies | Calories: 410kcal | Féculents: 55g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Graisses trans: 1g | Cholesterol: 41mg | Sodium: 181mg | Potassium: 97mg | Fiber: 1g | Sugar: 34g | Vitamin A: 473IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 1mg
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