Soft Easy Chocolate Chip Cookies

Name: Soft Easy Chocolate Chip Cookies
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 13 servings
Cuisine: Indonesian
Ingredients: 1 3/4 cups plain / all purpose flour; 1 tsp salt; ½ tsp baking soda ((bi carb soda)); 175 g / 12 tbsp unsalted butter (, cut into 2 cm/ 4/5" cubes (1.5 US sticks / 6 oz)); 1/2 cup brown sugar (, packed (light or dark) (Note 1)); 1/2 cup caster sugar ((US: granulated sugar)); 1 egg; 1 egg yolk; 2 tsp vanilla extract; 1 1/4 cups chocolate chips (, separated (US: semi sweet chocolate chips or chunks))

RECIPE VIDEO ABOVE. These may well be the easiest chocolate chip cookies in the world! These are big, soft, buttery and are made without a beater, no creaming butter, no refrigeration required and no rolling the dough into the balls. Adapted from Cooks Illustrated. Makes 13 large or 26-30 small. {Th

⏱️ 32 min 🔪 Prep: 10 min 🔥 Cook: 22 min 📊 Medium ⭐ 5.0 (194) 👁️ 5 views

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Foto: RecipeTin Eats

Ingredients

13 servings

1 3/4 cups plain / all purpose flour
1 tsp salt
½ tsp baking soda ((bi carb soda))
175 g / 12 tbsp unsalted butter (, cut into 2 cm/ 4/5" cubes (1.5 US sticks / 6 oz))
1/2 cup brown sugar (, packed (light or dark) (Note 1))
1/2 cup caster sugar ((US: granulated sugar))
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/4 cups chocolate chips (, separated (US: semi sweet chocolate chips or chunks))

Steps

Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.
Line 2 trays with baking / parchment paper.
Whisk the flour, salt and baking soda in a bowl.
Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).
Whisk to finish melting the butter. (Note 2)
Add brown and white sugar, whisk energetically for 15 seconds.
Add egg, yolk and vanilla, whisk well for 15 seconds.
Add flour mixture and mix until flour is almost fully incorporated.
Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.
Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds. (Note 3)
LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup (Note 4) and place on baking trays 5cm / 2" apart - 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).
SMALL COOKIES (26 - 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75" apart, top with choc chops.
Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.
Cool on the tray - they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!

Nutrition Facts (per serving)

Macronutrients

Calories32516% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.01

Per Serving $0.00/serving

🏠 Save ~$0.03 compared to buying!

📋 Price Breakdown (10% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
plain / all purpose flour	0.25 cups	-	-
salt	1 tsp	-	-
baking soda	0.5 tsp	$0.50/100g	$0.01
/ 12 tbsp unsalted butter	175 g	-	-
brown sugar	0.5 cup	-	-
caster sugar	0.5 cup	-	-
egg	1	-	-
egg yolk	1	-	-
vanilla extract	2 tsp	-	-
chocolate chips	0.25 cups	-	-