Chocolate Chip Cookies
Crisp at the edges, chewy in the middle — the icon of American home baking. Cream butter with sugar, fold in a generous pile of chocolate chips, and bake it all from one bowl; with just an oven, anyone can nail this classic.
Ingredients
- Flour · about 250g2 cups
- Baking soda1 tsp
- Salt0.5 tsp
- Unsalted butter · room temperature170 g
- Brown sugar1 cup
- White sugar0.5 cup
- Eggs · room temperature2
- Vanilla extract2 tsp
- Chocolate chips · about 300g2 cups
Steps
- ⏲ 10 min
Heat the oven to 180C and line a baking sheet with parchment.
- ⏲ 1 min
Whisk the flour, baking soda, and salt together in a bowl.
- ⏲ 3 min
Cream the room-temperature butter with both sugars until pale and fluffy, about 3 minutes.
- ⏲ 1 min 30 sec
Beat in the eggs one at a time, then the vanilla.
- ⏲ 1 min 30 sec
Fold in the dry ingredients just until no flour shows, then stir in the chocolate chips.
- ⏲ 3 min
Scoop rounded spoonfuls (about 2 tbsp) onto the sheet, spacing them well apart.
- ⏲ 12 min
Bake 10-12 minutes, until the edges are golden but the centers still look slightly underdone.
- ⏲ 5 min
Cool on the sheet 5 minutes to set, then transfer to a rack.
Tips & Variations
Variations
- Double chocolate: Replace some flour with cocoa powder.
- Walnut or pecan: Fold in chopped nuts for crunch.
- Sea-salt cookies: Sprinkle flaky salt on top before baking.
- Oatmeal cookies: Add rolled oats and raisins.
Tips
- Use room-temperature butter — too melted and the cookies spread flat.
- Chilling the dough 30 minutes curbs spreading and makes them chewier.
- Pull them out looking slightly underbaked; they set as they cool for a soft center.
- More brown sugar means chewy; more white sugar means crisp.
The basics behind this dish
- Eggs: Coagulation Temperatures and What They DecideWhite sets at 62°C, yolk at 68°C. Those two numbers explain scrambled eggs, boiled eggs, steamed custard and crème anglaise all at once.
- Why Sauces Split: Emulsions and Pan SaucesA cream sauce breaking and a carbonara scrambling are the same failure. Temperature and emulsifiers — plus how to bring a split sauce back.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
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