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Chocolate Chip Cookies with a Twist

This recipe features classic chocolate chip cookies made by creaming butter and sugar, then mixing in eggs and vanilla before folding in a variety of chocolate chunks. Baking at a moderate temperature results in cookies with a golden edge and a soft, gooey center, showcasing the melt-in-your-mouth texture and rich chocolate flavor. Each batch can be customized by changing the type of chocolate for a unique flavor profile and personality.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g unsalted butter softened to room temperature
  • 100 g granulated sugar regular white sugar
  • 1 large egg at room temperature
  • 1 tsp vanilla extract use real vanilla for best flavor
  • 150 g all-purpose flour weigh for accuracy, sift if lumpy
  • 150 g chocolate chips or chunks semi-sweet or dark for balance, white for buttery sweetness
  • 0.5 tsp baking soda freshness matters
  • a pinch salt optional, adjust for salted butter

Equipment

  • Oven
  • Parchment paper
  • Mixing bowls
  • Electric mixer or spatula
  • Cookie scoop or two spoons
  • Baking sheet
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Using a mixer or spatula, cream together the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, about 2 minutes. You’ll notice it turns a pale, creamy color and sounds slightly squeaky as you beat it.
  3. Add the egg and vanilla extract to the creamed mixture, mixing until just combined. The mixture will loosen and become glossy, with a fragrant aroma filling your kitchen.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Sifting helps break up lumps and ensures an even blend.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. The dough should come together into a soft, slightly sticky ball.
  6. Fold in the chocolate chips or chunks evenly throughout the dough, ensuring each bite will be full of melty goodness.
  7. Using a cookie scoop or two spoons, portion the dough onto the prepared baking sheet, spacing each about 5 cm (2 inches) apart. Slightly flatten each mound for even spreading.
  8. Bake in the preheated oven for 10-12 minutes, until the edges turn a beautiful golden brown and the centers still look soft and slightly puffed. The aroma of baking chocolate and caramel will fill your kitchen.
  9. Remove the baking sheet from the oven and let the cookies rest on it for about 5 minutes; this helps them set. Then, transfer them to a cooling rack to cool completely or enjoy warm while the chocolate is still gooey.
  10. Sprinkle a pinch of flaky sea salt on top if desired, to enhance the chocolate flavor. Serve the cookies warm or at room temperature for maximum softness and flavor.

Notes

For extra chewiness, refrigerate the dough for 30 minutes before baking. Use a cookie scoop for uniform size, and feel free to experiment with different types of chocolate for personalized flavor.