Super easy chewy chocolate chip cookies

“Happiness is…freshly baked chocolate chip cookies!”.

I m obsessed with trying to bake a perfect chocolate chip cookie. I don’t really know why this is . I didn’t really grow up eating them  , nor am i crazy about the ones found in the stores. But when it comes to baking them myself, i have an urge to try every single recipe for chocolate chip cookies that i come across.

Every try of mine has been fairly successful, have a great recipe for a crispy chocolate chip cookie ( which i will surely share if i stick to blogging long enough!) and this one is my go-to when i need to bake a great cookie quick. It s adapted from Gretchen’s bakery.

Really. if you have room temperature butter , it takes 20 minutes or less to whip them up. The dough does not require refrigeration, although if you have time on hand, go ahead and chill it for unto 45 minutes for an even better texture. 15 minutes in the oven and you are ready to have a cookie , or two. or three. I don’t judge!

You’ll need:

  • 115 grams or 1/2 cup unsalted butter, room temperature
  • 100 grams or 1/2 cup white granulated sugar
  • 100 grams or 1/2 cup brown sugar
  • 1 egg , room temperature
  • 1 tsp vanilla
  • 228 grams or 1 3/4 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda

Makes : 30 cookies (of approx 5 cm diameter)
Time : 10 mins prep + 15 mins baking per batch

Lets get started:

Preheat your oven to 180 C. Sift or whisk together flour, baking soda and salt.

Beat together the sugars and butter until creamy and fluffy. This takes around 5 minutes with an electric beater.

Add the egg and vanilla and beat until incorporated.

Add in the flour mixture and beat until dough forms.

Mix in the chocolate chips

On a parchment lined, or greased cookie sheet lay down cookie dough balls of roughly 1.5 – 2 cm diameter. Leave around 2 inches space between the cookies. Bake at 180 C for 14-15 minutes. Cool completely and store away.

Also:

  1. Egg can be replaced with flaxseed meal (1 tbsp  in 3 tbsp water)
  2. Store in an airtight container upto 6 days at room temperature or freeze the dough for a couple of months.
  3. Chilling the dough before making , makes the cookies spread less.

These cookies are as delicious as they are easy. They have a great caramel-ly chewiness to them (thanks to the brown sugar) with crisp edges and the little pockets of molten chocolate take you right to heaven and back! For even more chocolatey decadence , swap the chips for chopped up pieces of semi sweet / dark chocolate..

4 Comments

  1. Hey Akshata. Can you tell me if they can be made in advance , like say 5 days. I’m planning to make these for a party so would like to get them over with before the main meal prep begins. So would like to know how they keep. Thanks!

    • Hi Sarala..you can make the dough and freeze it until the day you want to bake. If that is not an option, these do keep well for 3 to 5 days , but after 5 days they won’t be at their peak texture. Make sure your container is airtight. If I may suggest
      , other options for goodies that taste better in 5 days are the slice and bake chocolate chip cookies (crumblier than these but good) and brown butter chocolate chip blondie … Let me know how it all turns out..

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