Baking is science. Let’s face it. Baking the perfect chocolate chip cookie which strikes the right balance between chewy and crispy is nothing short of rocket science. (Maybe I’m exaggerating this part a bit 😀 ) If you search the internet for cookie recipes, the information overload will make you dizzy. Some recipes will tell you to chill the dough, some recipes use only brown sugar and some recipes use cold butter. Every baker has his/her own trick up their sleeve. But this recipe is simple, straightforward and takes 10 minutes to put together. It is crispy on the outside, chewy on the inside, I bet you can’t stop with one. 😊
Makes 1 dozen cookies
120 g Butter, softened
1/2 C White sugar
1/2 C Light brown sugar
1 tsp Vanilla extract
1 1/2 C All-purpose flour
1/2 tsp Baking soda
1/4 tsp Salt
3/4 C Chocolate chips
Preheat oven to 180 degrees celsius.
Using a paddle attachment, cream together the butter, white sugar, and brown sugar until smooth.
Add egg, vanilla extract and beat for about 20 seconds.
Add flour, baking soda, salt and beat until combined.
Stir in chocolate chips.
Using an ice cream scoop drop equal amounts of batter on a baking tray lined with parchment paper.
Bake for 12 - 15 minutes (depending on the size of your cookie) or until edges become golden brown.
Let cool on the baking sheet before removing.