My favorite chocolate chip cookies

Are there any cookie monsters out there? I for sure am one of them. I love chocolate chip cookies. The basic recipe. I really love the good old-fashioned chocolate chip cookie. Plain, fresh out of the oven with a glass of milk and I am in heaven.

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I used to like the cookies from Subway. I loved them so much, I started looking for a recipe that would come as close as possible to the Subway recipe.

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I really looked high and low, I tried about 20 different recipes. Recipes which had received high reviews, recipes which were unknown, recipes from friends, which they passed on to me secretly.

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I tried a lot and was disappointed many, many times. Until I found the one from Sally on sallysbakingaddiction.com.  She is my personal heroine. I have recommended her baking blog before and I will do it again. She really got it figured out. She invents wonderful recipes. Check out her blog!

Once I settled on her recipe (a little less sweet for me, but apart from that the same), I baked the cookies many times. So many times, that I was shocked when I went back to Subway I realized that I didn’t like the Subway cookies as much anymore. Because they have palm oil in them. Check it out. The ingredients list is long, which never is a good sign. I rather make them myself now. Much better!

The good thing about these cookies is that you only need about 10 minutes to prepare them and another 10 minutes to bake them. You can make them on the go and enjoy them when you return. Join me and munch away on chocolate chip cookies!

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My favorite chocolate chip cookies

  • Servings: about 18 - 20 cookies
  • Difficulty: easy, no mixer required
  • Print

A thick and buttery chocolate chip cookie with a soft center and crisp edges

Ingredients

  • 170 grams of unsalted butter (Süßrahmbutter)
  • 120 grams of brown sugar (brauner Zucker)
  • 70 grams of white sugar (weißer Zucker)
  • 1 egg and 1 egg yolk at room temperature (Ei und Eigelb)*
  • 1 teaspoon of vanilla extract, see here how to make it yourself
  • 280 grams of all-purpose flour (Mehl, Type 405)
  • 1 1/2 teaspoons of cornstarch (Speisestärke)
  • 1 teaspoon of baking soda (Natron)
  • 180 grams of chocolate chips (or chocolate chunks, M&Ms, etc.) (Chocolate Chips oder Schokotröpfchen, gehackte Schokolade, Smarties, M&Ms usw.)
  • Optional: sea salt (Meeressalz)

*Put eggs in a bowl with warm water for a few minutes if you forgot to take them out on time.

Directions

  1. Melt the butter in a small pot on the stove or in the microwave.
  2. Put sugars in a large bowl and add the melted butter. Stir with a spoon to cool off a bit.
  3. First add the egg and then incorporate the egg yolk and the vanilla.
  4. Mix flour, cornstarch and baking soda on top and mix until a homogeneous dough is formed.
  5. Fold in chocolate chips.
  6. Chill cookie dough for at least one hour in the fridge. Dough can be kept in the fridge for up to three days.
  7. Take dough out of the fridge and line two baking sheets with parchment paper (Backpapier). Preheat oven to 170 degrees Celsius.
  8. Form balls the size of a golf ball with your hands and put about 8 to 9 cookies on the first baking sheet. The cookie dough may feel a bit hard to work with, especially if you left the dough in the fridge over night. This is normal. The warmth of your hand will make it easier to form the cookie balls. Optional: sprinkle with sea salt.
  9. Bake cookies between 10-14 minutes. The edges should be browned, yet the center still soft. Check your oven. Cool on baking sheet for a few minutes before transferring to a cooling rack. I usually save a few chocolate chips and put them into the cookies while they are cooling off.
  10. Repeat with second batch.

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Tips:

  • Chilling is mandatory for these cookies. At least one hour helps for the cookies not to spread as much. If you are desperate, chill for half an hour.
  • You can freeze this cookie at two stages. Either you prepare the dough, roll the cookies individually and then freeze the cookie balls. Or you bake the cookies and freeze the cookies already baked. If you do freeze while still a dough, you have to add a few minutes to the baking time.
  • I don’t recommend using margarine. The buttery taste makes them super delicious.
  • Yes, you can go crazy. I have added salted peanuts, sea salt, M&Ms or chopped up the leftover Christmas or Easter chocolate to add to these cookies and all additions taste great. Feel free to adapt.

Let’s munch together!

Jenny

 

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4 thoughts on “My favorite chocolate chip cookies

  1. TheRazzleDazzleMommy

    I made them tonight. You were not kidding! They’re THE BEST! I am never making them any other way! I’m going to try to send you a photo, because food porn is how I roll. It took a little bit of research to do the grams to cups conversion (multiple sites said different things and I wasn’t sure if I should round up or down – math isn’t my strong suit), but I think I figured it out. They’re amahzballs!

    Like

    • Jenny

      Yay, I am so happy to hear that!!!!! Why don’t you send me a pic on Facebook? You can also hashtag it #jennyisbaking, if you rather post it on your own timeline.
      And I know, conversions are a pain. I was thinking of including imperial measurements, but I can also recommend getting a food scale as well. It is much easier that way, no cups to be cleaned, just one bowl everything gets poured into right away. Also, much much more consistent. Very happy 😊

      Liked by 1 person

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