We have many favorite chocolate chip recipes but, for me there’s one quintessential classic Chocolate Chip Cookie. This version is crispy on the outside and chewy in the middle. Baking these can be more mystifying than you’d imagine but, this is my go to version for a classic, crunchy-chewy Chocolate Chip Cookie.
It’s been a while since I’ve shared anything from our kitchen and we all cook every day, right? I love the kitchen for the independent learning, dreaming and experimentation the kids have here. Since we moved to our house, every Spring the kids have initiated “street sales” which have ranged from elaborate baking of eclairs (this guy is not afraid to experiment:here
or selling off old toys with neighbors. Cookies are fast and popular. In fact, their determination through street side sales was a big reason by Henry joined our household and can be a small way to try to give back to others in the world around us; they’re also simply delicious.
Here’s our recipe for our favourite Classic Chocolate Chip Cookies but, I think there are 3 things that are key to the success of this recipe:
1. Room temperature eggs. Take the eggs out of the refrigerator ahead of time to ensure that they are room temperature. Like with cakes, when the eggs are room temperature, the cookies rise more.
2. Room temperature butter. It creams the best. If you melt the butter and combine it with the sugar, you’ll have an completely different consistency. Apparently there’s a science behind this that has something to do with the hard edges of the sugar working to fluff the butter. I’ve tried the melting short cut and know, first hand, the the results will not be as fluffy and chewy without room temperature butter.
3. Chunky Chocolate rather than chocolate chips. This is really just a matter of tastes but, when I moved to Sweden, chocolate chips didn’t exist here. I’d bring some back with me in my luggage but, running out quickly, I began swopping the chips for high highly Belgium chocolate that I chopped in chunks with a heavy knife. I loved the european style of shopping and dropping into my favourite Belgium Chocolate Shop. Now, I have a hard time dodging in to that one way street and favorite shop to just pick up chocolate; but, great chocolate is much easier to find everywhere in Sweden now. I like the inconsistency and a slightly oversized piece of chocolate here and there. If you prefer a neat and even cookie, use chips.
1 cup (8 oz.) butter, at room temperature | 226 grams or 2 1/3 dl
1 1/2 cups (12 oz) brown sugar | 300 grams or 3 1/2 dl
1/2 cup (4 oz) white sugar | 1 dl or 112 grams
2 large eggs, at room temperature
1 Tbsp. pure vanilla extract
2 3/4 cup all-purpose flour | 6 1/2 dl or 560 grams
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. salt
2 cups chopped High quality Chocolate | 200 grams or 4 dlInstructions:
Preheat oven to 350 degrees F | 180 C
Cream butter. Add the sugars and beat with electric mixes for 5 minutes on high speed. Add the eggs, one at a time, beating for another minute after each addition then, add the vanilla, mixing well.
In a separate bowl, combine the dry ingredients and mix. Add these dry ingredients to the creamed mixture slowly and until well incorporated. Stir in the chocolate chips.
Drop cookie dough by round spoonfuls onto the prepared baking sheets, leaving a few inches of room between them. If you have a cookie scoop, these ensure inform size. Bake for 8-10 minutes. I like or rotate by baking sheet in the oven while baking for uniform baking.
Transfer to cooling rack.
Makes approximately 36 cookies.
Chocolate Chip Cookies (på Svenska)
1 226 grams or 2 1/3 dl smör, rum temperatur
Moscavado Socker 300 grams or 3 1/2 dl
Socker 1 dl or 112 grams
2 Ägg, rum temperatur
1 Matsked Äkta Vanilj (göra egen har)
Farine 6 1/2 dl or 560 grams
1 tesked Bakpulver
1 tesked Kanel
1/2 tesked Salt
200 grams or 4 dl Hackad Fin Kvalitet Choclad
Instructions:Ugn: 180 C
Vispa smör och socker krämigt. Rör i ägget seden försätter 5 minuter hög fart med en elvisp.
Vänd i vetemjöl, bakpulver, kanel, och salt.
Grädda kakorna på bakplåtspapper i 180 grader varmluft, cirka 8-10 minuter.
* Det är väldigt viktig att äggen och smöret är rummens tempererade.
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