Go Back
+ servings
Print Recipe
5 from 1 vote

Chocolate Chip Cookies

This is probably the best Chocolate Chip Cookie recipe I have. I've baked a few batches time and again since I found this recipe in one of the best cookie cookbooks I own. The dough is easy to whip up. But to me, the secret lies in freezing the dough first for a few hours or overnight before baking it. When the cookies come out of the oven, the cookies are chewy, the chocolate chips melt in the warmth of it all and the aroma just grabs you. Bake a double batch. Everyone will find these cookies hard to resist. This was inspired by a recipe from "Cookiepedia" by Stacey Adimando (Quirk Books). Makes 24 pieces.
Cook Time10 mins
Total Time10 mins
Course: Dessert, Merienda, Snack
Cuisine: American, Asian, Filipino
Keyword: Homemade Chocolate Chip Cookies
Servings: 4 people
Calories: 543kcal
Author: Asian in America

Equipment

  • Large Baking Sheets

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 whole large egg
  • 3/4 teaspoon organic pure vanilla extract
  • 1 cup semi sweet chocolate chip chunks

Instructions

  • In a large bowl, whisk together the dry ingredients : flour, baking soda and salt. Set aside.
  • Using a stand mixer, cream the butter and sugars till light and fluffy.
  • Add the egg and vanilla to the butter-sugar mixture and mix well.
  • Gradually add the flour mixture to the batter. Mix at low speed then at medium speed for all the ingredients to incorporate well.
  • Mix in by hand the chocolate chip chunks. Blend well.
  • Freeze the dough for at least 6 hours or overnight, covered in an air tight container.
  • The next day take the cookie dough out of the freezer. Thaw slightly but not completely at room temperature. The cookie dough should still be partly chilled and have a tough ice cream consistency. When getting ready to bake, pre-heat the oven at 350 F. Drop the cookie dough by round tablespoons on a baking tray lined with parchment paper. Leave a space of 2 inches between cookies.
  • Bake at 350 F for 10 minutes.
  • When done, cool the cookies on baking racks. When cookies are completely cool, store in dry, air-tight containers.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website, films or videos  without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 543kcal | Carbohydrates: 79g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 439mg | Potassium: 87mg | Fiber: 1g | Sugar: 43g | Vitamin A: 709IU | Calcium: 37mg | Iron: 2mg