American Chocolate Chip Cookies
12 servings
20 minutes
American chocolate chip cookies are an iconic dessert that originated in the 1930s thanks to Ruth Wakefield, owner of the Toll House tavern. She experimented with dough by adding chocolate pieces, expecting them to melt but instead created a crunchy cookie with appetizing chocolate chunks. These cookies conquered the world with their rich buttery texture and balance of sweetness and slight bitterness of chocolate. Their hallmark is a tender softness in the middle and a pleasant crispy crust. Perfect for cozy tea time or with milk, highlighting their velvety flavor. Baking is simple: butter, sugar, flour, eggs, and chocolate all turn into a treat that evokes nostalgia and warmth of home.
1
Put the chocolate in the fridge for 30–60 minutes. Whip the butter and sugar with a mixer until creamy. Add the eggs and whip again.
- Dark chocolate: 120 g
- Butter: 100 g
- Sugar: 100 g
- Chicken egg: 2 pieces
2
Mix flour, baking soda, salt, and vanilla sugar. Add to the butter-egg mixture and knead with a spatula.
- Wheat flour: 150 g
- Baking soda: 0.3 teaspoon
- Salt: pinch
- Vanilla sugar: to taste
3
Chop the cold chocolate into small pieces and add it to the dough. Mix with a spatula to evenly distribute the chocolate throughout the dough.
- Dark chocolate: 120 g
4
Line the baking tray with parchment paper and scoop the dough into balls using a tablespoon (an ice cream scoop works best), leaving 5-6 cm between them.
5
Bake for 9-11 minutes at 190 degrees until golden. The finished hot cookie will be soft. It should be cooled, then it will 'set' to the desired consistency.
