13 Simple Ways to Make Chip Chocolate cookie

    Chip Chocolate cookie: The perfect chocolate chip cookie is within your reach.

    Once you’ve mastered the art of the chocolate chip cookie from scratch.

    There’ll be no going back to the frozen tubs!

    This article offers a few ways to make chocolate chip cookies.

    Give yourself the luxury of trying out all of them to work out which is your favorite.

    You can even customize your own toppings to put into your cookie dough.

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    Chip Chocolate cookie

    1. Get the Ingredients

    servings: 5 dozen (60) small cookies

    • 2 ¼ cups (270 g) of flour
    • 1 teaspoon (6 g) of salt
    • 1 teaspoon (5 g) of baking soda
    • 2 sticks (250 g) of butter
    • ¾ cup (165 g) of packed brown sugar
    • ¾ cup (150 g) of granulated sugar
    • 2 large eggs
    • 1 teaspoon (5 mL) of vanilla extract
    • 1-2 cups (170-340 g) of chocolate chips
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    Servings: Approximately 5 dozen medium-sized cookies

    • 2 cups white sugar
    • 2 cups brown sugar
    • Pinch of salt
    • 4 eggs
    • 2 cups (4 sticks) of butter (softened)
    • 6 cups of self-rising flour (adapt this for elevation and humidity as needed, make sure the cups are level
    • 2 tsp of vanilla
    • 1 teaspoon (5 ml) baking soda
    • 1/4 cup milk
    • 4 cups of chocolate chips

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    Chip Chocolate cookie

    • Servings: 18 cookies ‘
    • 21⁄2 cups (590 ml) (315g) all-purpose flour
    • 1 teaspoon (5 ml) baking powder
    • 1⁄2 teaspoon (2 ml) salt
    • 1⁄4 teaspoon (1 ml) baking soda
    • 1⁄2 cup (120 ml) (100g) white sugar
    • 1⁄2 cup (120 ml) (110g) brown sugar
    • 2⁄3 cup (160 ml) (150g) butter, softened
    • 2 egg
    • 1 teaspoon (5 ml) vanilla extract (essence)
    • 11⁄2 cups (350 ml) bananas, mashed
    • 2 cups (470 ml) (335g) semisweet chocolate chips

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    Chip Chocolate cookie

    2. Preheat the oven to 375°F/190°C.

    3. Combine flour, salt, and baking soda in a medium bowl.

    To reduce clumpiness, sift through a sifter or sieve. Gently mix these together, then set the bowl aside.

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    4. Beat the butter and sugar together in a large bowl, then beat in eggs and vanilla extract.

    The coarseness of the sugar granules will help break the butter down, so be sure to do this first.
    Then add the eggs and vanilla and mix again until completely combined.

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    Chip Chocolate cookie

    5. Gradually a cup at a time add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, then add chocolate chips.

     Pour a cup of the dry ingredients, stir, and repeat until the dry and wet ingredients are totally combined.

    Fold the chocolate chips in until fully incorporated. At this point, you should have moderately thick cookie dough.

    • Do not over-stir the dough. While the dry ingredients should be added gradually, don’t do so little at a time that your dough turns to brick. Aim for adding the dry ingredients in four or five batches.

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    6. Drop spoonfuls of cookie dough onto a pre-greased or lined baking sheet.

    Leave at least an inch of space between the cookies because they’ll spread out when they bake. You can usually fit 12 cookies on a full-sized cookie sheet at a time.

    Chip Chocolate cookie

    7. Bake for about 10 minutes or until barely golden brown around the edges.

    Do not overbake; if you do the cookies will be dark brown and burnt. Remove the pan from the oven and let the cookies rest on the pan for 10 minutes. This will cook the cookie thoroughly while they will remain chewy.

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    8. Let cool for about 5-7 minutes.

    Using a spatula, lift cookies off and place onto wax paper, a plate, or a cooling rack.

    Chip Chocolate cookie

    9.Go ahead and eat!

    Eat when hot and steamy or cooled and slightly crisp.

    If you like you can pipe a small swirl of icing or whipping cream on top and add some sprinkles to make it look fancy.

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    10.More tips

    • Do a few test cookies to see the outcome. If they come out strange, adapt the recipe.

    • Don’t place the cookies too close together, otherwise they will run and join together.

    • The more butter your cookies contain, the more they will spread. Butter also helps them become softer.

    • Stir the cookie dough with a wooden spoon; this helps it keep more air bubbles, and be more airy.

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    11. Chip Chocolate cookie

    If you don’t have chocolate chips, a good alternative would be a bar of chocolate.
    Such as Hershey’s milk chocolate) snapped into pieces.
    This would create bigger bits of chocolate than just chocolate chips.

    And would make the cookies chunkier and more tasteful.

    Add your own toppings, such as oatmeal to be creative.

    If you don’t have any vanilla, adding a little bit of honey will make your cookies taste sweeter too.

    Always keep an eye on your cookies so they don’t burn.

    12. Chip Chocolate cookie

    Sift the flour to prevent clumps.

    Use parchment paper or silpat sheets to prevent sticking.

    The mixture for the basic chocolate chip cookies is very buttery.
    So don’t be surprised if they leak butter when placed on the hot pan.

    13. Measure with care.

    When you are using sugar and vanilla extract don’t put too much sugar in otherwise.
    It will be too sweet (vanilla extract already contains sugar and is very sweet).

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