Go Back
Cookies épais aux pépites de chocolat sur une grille, l'un cassé en deux laissant voir un cœur fondant au chocolat, à côté d'un verre de lait sur une table en bois
Team Curcuma

American chocolate chip cookies

Thick cookies, crispy at the edges and chewy in the middle, made with brown sugar and butter, packed with dark chocolate chips and baked just enough.
Print Recipe Pin it
Prep Time 15 minutes
Cook Time 22 minutes
Chilling 30 minutes
Total Time 1 hour 7 minutes
Servings : 16 cookies
Course : Dessert
Cuisine : American
Calories : 219
Ingredients Préparation Notes

Ingredients
  

  • 125 g soft unsalted butter
  • 100 g light brown sugar
  • 75 g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 225 g plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 200 g dark chocolate chips or chopped dark chocolate

Préparation
 

  1. In a bowl, beat the soft butter with the brown sugar and caster sugar for 2 minutes until creamy.
  2. Add the egg and vanilla and mix just until combined.
  3. Add the flour, baking soda and salt and mix gently, just until no flour remains. Fold in the chocolate chips.
  4. Cover and chill the dough in the fridge for 30 minutes.
  5. Preheat the oven to 180 °C. Shape balls of about 50 g and place them on a tray lined with baking paper, 5 cm apart, without flattening them.
  6. Bake for 9 to 11 minutes, until the edges are golden and the centre is still soft. Leave for 10 minutes on the tray, then move to a rack. Bake the second batch the same way.

Notes

Take the cookies out of the oven when the centre still looks slightly underbaked: they finish cooking on the tray and stay chewy. Chilling the dough gives thicker cookies that spread less. A pinch of flaky sea salt on each ball before baking brings out the chocolate.