Chocolate chip cookies are chewy with a rich flavour.The flavour comes mainly from the light brown sugar and the added chocolate chips. You can enhance the texture adding roasted nuts of your choice and that gives additional goodness to the cookie.
- 2 1/4 (300 gms) cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ( 220 gms) cup butter, at room temperature
- 3/4 (150 gms) cups granulated white sugar
- 3/4 (160 gms) cups light brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoon pure vanilla extract
- 1 1/2 (270 gms) cups chocolate chips
- 1 cup almonds/cashews roasted and finely chopped ( Optional)
- Preheat the oven to 180 degree C ( 356 degree F).
- Place the rack in the centre of the oven.
- Line 2 baking trays with parchment paper.
- Sift the flour, baking soda and salt thrice to get them well mixed and to remove the lumps.
- Place the butter in the bowl of your stand mixer( or your hand mixer) and beat the butter until light and fluffy.
- Add the granulated white sugar and beat until light and creamy.
- Add the light brown sugar and beat again until creamy. This might take around 4 to 5 minutes on medium speed.
- Add the eggs one at a time, beating well after each addition.
- Add the pure vanilla extract and beat until combined.
- Add the flour mixture and beat until just combined. Do NOT over beat.
- Remove the bowl from the electric mixer and fold in the chocolate chips and the nuts(optional) and mix until combined using a rubber spatula or a wooden spoon.
- If the cookie dough is too soft, transfer the dough onto a plastic wrap and refrigirate for few minutes until it gets firm.
- Scoop the dough and place them as small dooms on the baking sheet spacing them 3 to 4 inches apart.
- Bake the cookie for nearly 12 to 15 minutes, until the edges start to turn brown. (At this stage, the cookie will be soft to touch and they ll harden once the cookies are cooled down.)
- Remove from the oven and cool on a wire rack.
- Makes around 35 to 40 medium sized cookies.
- These cookies are good on an airtight container at room temperature for a few days. You could as well refrigirate and use for almost 1 week.
Adapted from: Joy of Baking