Chocolate chip cookies

Name: Chocolate chip cookies
Cook time: 60 min
Total time: 60 min
Yield: 18
Cuisine: Estadounidense
Ingredients: 280 g Wheat flour; 170 g Butter; 1 u Egg; 0.5 teaspoons Salt; 100 g Sugar; 1 u Egg Yolks; 150 g Brown Sugar; 1 teaspoon Bicarbonate Of Soda; 2 teaspoons Vanilla Extract; 200 g Dark Chocolate; 1 pinch Cast salt

Galletas con pepitas de chocolate

Easy

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 60 min
Servings: 18

Summary

Classic American cookies, thick and chewy in the middle with golden edges: browned butter, brown sugar, big chunks of chocolate and a sprinkle of flaky salt on top.

Ingredients

18 servings

Add to Bring!

280 g Wheat flour (plain)
170 g Butter (unsalted)
1 u Egg (at room temperature)
0.5 teaspoons Salt (fine)
100 g Sugar (white granulated)
1 u Egg Yolks
150 g Brown Sugar
1 teaspoon Bicarbonate Of Soda
2 teaspoons Vanilla Extract
200 g Dark Chocolate (from a bar, roughly chopped, or chocolate chips)
1 pinch Cast salt (to finish)

Instructions

Put the butter in a light-coloured pan over a medium heat. Once it has melted, keep cooking it, stirring constantly: first it will foam, then the solids on the bottom will toast and it will smell of hazelnuts. Take it off the heat as soon as it turns a deep golden brown and pour it into a large bowl, browned bits and all.
7 min
Leave it to cool until just warm; if it is too hot, it will scramble the egg. Meanwhile, chop the chocolate with a large knife.
15 min
Add both sugars to the butter and whisk. Add the egg, the yolk and the vanilla and whisk for another minute until smooth and glossy.
3 min
In a separate bowl, mix the flour, bicarbonate of soda and fine salt. Tip them into the bowl and fold in with a spatula just until no dry flour is left. Stir in the chocolate, keeping back a few pieces for the tops.
3 min
If you have time, cover the dough and chill it for at least an hour or, better still, overnight (it keeps for up to 3 days). If not, you can bake it straight away: the cookies will just be a little thinner.
Preheat the oven to 180 °C, conventional heat, and line two baking trays with baking paper. Roll the dough into balls of about 50 g, the size of a golf ball, and space them well apart, about 6 per tray. Press the reserved chocolate pieces on top.
10 min
Bake one tray at a time for 11 to 13 minutes, until the edges are golden and the centres still look pale and soft. As soon as they come out, sprinkle with a little flaky salt.
12 min
Leave them on the tray for 10 minutes to firm up, then transfer to a wire rack.
10 min

Notes

They are credited to Ruth Wakefield, who served them in the late 1930s at the Toll House Inn, her guesthouse in Whitman, Massachusetts, and today they are the American home-baked cookie above all others. The texture comes down to a few choices: brown sugar adds moisture and chew, white sugar gives crisp edges, and melted butter (rather than butter creamed with the sugar) makes a denser cookie. Browning it until it smells nutty adds a caramel note that is well worth the extra 5 minutes; if you are in a hurry, simply melt it. Chilling the dough is optional but it changes the result: the flour hydrates, the sugar dissolves, the dough spreads less in the oven and the cookies come out thicker, more golden and more toffee-like. An hour already makes a difference; overnight, much more. Chopping a bar instead of using bought chips leaves pools of melted chocolate and fine shards all through the dough. The most common mistake is overbaking: take them out while the centre still looks raw, as they finish setting on the tray. They keep for 4 days in a sealed tin, and the dough balls freeze for up to 3 months and can be baked straight from frozen with a couple of extra minutes. Chocolate may contain traces of nuts; check the label if you are baking for someone with an allergy.