Chocolate Cookies
A classic American chocolate chip cookie originating from the Toll House Inn in the 1920s, with a sweet, fragrant, and crisp texture.
Ingredients
Butter (softened at room temperature)
115 g
Brown sugar
100 g
Granulated sugar
100 g
Egg (lightly beaten)
1
Vanilla extract
1/4 tsp
Flour
155 g
Baking powder
a pinch
Chopped almonds
100 g
Chocolate chips
150 g
Instructions
1
Step 1
Preheat the oven to 180°C. Spread melted butter over two baking sheets and chill until hardened.
2
Step 2
Use a wooden spoon or food processor to cream the butter and both sugars until the mixture is light and fluffy. Add the egg and vanilla extract in batches, beating well after each addition.
3
Step 3
Sift in the flour, baking powder, and chopped almonds. Sift half of the mixture into the butter mixture. Stir to combine, then add the remaining dry ingredients and the chocolate chips, stirring continuously until well blended.
4
Step 4
Divide the mixture into 24 portions and roll into small balls. Arrange on the prepared baking sheets with space between them, gently pressing to flatten. Bake for 15 to 20 minutes until golden. Remove from the baking sheet while still warm and transfer to a cooling rack. Repeat with the remaining dough. Store in an airtight container.
