Who doesn’t love Chocolate Chip Cookies?? I fell in love with them at 17, when I visited the States for the first time… I had never eaten them before. Cookies in Italy were different: crunchy and delicious, but different. The Chocolate Chip Cookies I had in the US were chewy and sugary and oh so good. Today’s recipe is my go-to recipe for when I want Chocolate Chip Cookies. I found it on the web 1 or 2 years before starting this blog and I liked it so much that I never looked for another one. In fact, I used to take pictures of these cookies and post them on my personal Facebook page… they looked so good that many of my friends asked for the recipe. So, here goes the recipe… and as they saying goes: better late than never! 😉 These cookies are crunchy on the edges and chewier in the middle… just perfect, if you ask me! Enjoy them with a glass of milk, they are to die for!!! Don’t forget to enter my giveaway for a chance to win a Hamper full of Barilla’s products!
Chocolate Chip Cookies
The perfect Chocolate Chip Cookies: crunchy on the edges and chewy in the middle!
- 125 gms – ½ cup butter softened
- 110 gms – ½ cup caster sugar
- 1 pinch salt
- 90 gms – 1/3 cup plus 2 tsp brown sugar very firmly packed
- ½ tsp vanilla extract
- 1 large egg
- 100 gms – 2/3 cup self-raising flour
- 150 gms – 1 cup plain flour
- 200 gms – 1 cup chocolate chips I use dark chocolate, but feel free to use your favourite kind
Using an electric mixer, beat the butter, caster sugar, brown sugar and vanilla together until pale and creamy.
Stop the machine occasionally and use a spatula to scrape down the side of the bowl. Add the egg and beat until well combined.
Add the flours and beat until well combined.
Add the chocolate chips to the mixture and slowly stir until just combined.
Form heaped teaspoons of dough into balls and place them about 5 cm – 2 inches apart on a baking tray lined with baking paper.
Bake the cookies in a pre-heated oven at 180°C – 355°F for about 13-15 minutes, or until the cookies are lightly golden but still very soft (they will firm up on cooling). The longer the baking time the crunchier the cookies will be (I prefer mine crunchy, so I cook them for 15 minutes).
Leave the cookies to cool on the tray for 5 minutes and then transfer them to a wire rack to cool completely.
Once the cookies have cooled to room temperature, you can store them in an airtight container.