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Chocolate Chip Cookies - Recipe

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1 Comment
★★★★☆ (4.0)
 

Chocolate cookies - chewy and chocolaty

Have you ever tasted an American chocolate biscuit that was so delicious it made your taste buds sing? The chewy texture, the melting chocolate chips and the unique flavour of Muscovado sugar make these treats irresistible. There's simply nothing better than a freshly baked chocolate biscuit straight out of the oven. If you're looking for the ultimate indulgence, then you've come to the right place, because these cookies are truly irresistible.


The muscovado sugar used in this recipe gives the biscuits a special flavour. It is dark, rich and has a caramel flavour that brings out the chocolate even better. So the use of this sugar really is completely essential!
Ready to try this chocolatey treat? Then grab a glass of milk and savour the irresistible pleasure that only a freshly baked chocolate biscuit can offer. You won't regret it!

As always, you can download the recipe at the end of the article.

Most important key data

Quantity: approx. 12 pieces

Baking time: approx. 12-15 minutes

Level of difficulty: Easy

Shelf life: 1 week

Cooking dough

Butter | liquid115 g
Granulated sugar80 g
Muscovado sugar160 g
Whole egg | beaten egg1 piece (approx. 50 g)
Vanilla seeds1 pinch of
White flour155 g
Baking powder1/2 TSP
Salt1 pinch
Couverture | Maracaibo110 g
Couverture | Dulcey110 g

Making the cookie dough

Melt the butter on a low heat in a small pan and mix the granulated sugar with the muscovado sugar in a large bowl.

Stir the melted butter into the two sugars. Now add a pinch of vanilla (vanilla extract or seeds) and stir in the whole egg. Mix the ingredients with a whisk until you get a slightly creamy consistency that flows thickly from the whisk (you can also beat everything with a hand mixer until creamy if you find it too hard to do by hand.

Now add the flour, baking powder and a pinch of salt to the sugar mixture until it forms a mass. The best way to do this is with a rubber scraper.

Finally, chop the couverture and add it. We have used Dulcey and Maracaibo here, but you can of course use any couverture you prefer. Stir in the chocolate drops with the rubber scraper. Cover the bowl with cling film and leave the dough to rest for at least half an hour.

In the meantime, you can preheat the oven to 180 ºC fan oven.

Line two baking trays with baking paper and have an ice cream scoop ready. You can now use this to portion the cookies perfectly. You can also form balls if you don't have an ice-cream scoop at home. Place the cookie dough on the baking tray with enough space between them. It is best to only make 6 cookies per baking tray, as the biscuits may melt during baking and otherwise run together.

Put the. Place the baking tray with the cookies in the preheated oven. The baking time is approx. 12 to 15 minutes.

It is important that the cookies are not completely golden brown. We only want the edges to be slightly brown. As soon as you see that the edges are getting darker, you need to take the American cookies out of the oven and leave them to cool on the tray.

Straight from the oven, the cookies are still very, very soft and buttery. Allowing them to cool is therefore the only way to preserve the chewy chocolate chip cookies.

Once they have cooled, they are finally ready to eat! They are nice and crispy on the outside and have the soft, chewy consistency we want on the inside!

Storage & shelf life

These American chocolate chip cookies are best when fresh! But you can keep them well wrapped in a cookie tin for up to a week. They simply become crispier and drier over time and lose their soft texture.

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Nutrition declaration per 100 g

Energy value in kJ: 1944 kJ | Energy value in kcal: 466 kcal | Fat: 23 g, of which saturates: 14 g | Carbohydrates: 58 g, of which sugars: 44 g | Protein: 4 g | Salt: 0.18 g

 
Posted in: Sweet recipes, Cookies and biscuits

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Comments

  • Wenig aufgegangen
    By: Roman Sandoz On 2024-04-10
    Rating:
    ★★★★☆ (4.0)

    Sehr fein geworden, obwohl die Cookies sehr flach ausgefallen waren - im Online-Rezept steht 1/2 TL Backpulver, im PDF unter "Rezept drucken" hingegen 1 TL -> das nächste mal probiere ich mit 1 TL ;-)

    In unserem Ofen waren bereits 12 min zu viel - der Rand war da schon eher hart (sehr knusprig), die Mitte trotzdem noch etwas weich. Vielleicht wenn sie mit mehr Backpulver besser aufgehen, trocknen sie auch etwas weniger aus am Rand...?

    Trotzdem danke für das feine Rezept.

    Replied by: Nicholas Burk On 2024-04-11 Hey Roman, danke für Deinen Kommentar! Freut uns, wenn die Cookies fein geworden sind! An sich werden sie auch recht flach und gehen nicht gross auf, auch nicht mit mehr Backpulver.
    1/2 TL ist schon korrekt, das passen wir direkt in dem PDF an, danke für den Hinweis!
    Jaaa jeder Backofen ist da leider etwas anders, versuchs beim nächsten Mal mit nur 10 Minuten :) In der Mitte sind die Cookies immer etwas weich, das muss ja auch so sein :). Das Backpulver hat keinen Einfluss auf das "Austrocknen" am Rand.

    Ich hoffe, beim nächsten Mal werden die Cookies perfekt und so wie Du sie Dir wünschst. Vielleicht reichen sogar 8-9 Minuten. Bleib am besten die letzten 2 Minuten dabei und beobachte, wie sich der Rand verfärbt.
    Dein miniSchoggi Team

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