I know these chocolate chip cookies are very populair in the U.S. Here in the Netherlands they are less common.
You could buy them in the supermarket but they are just crunchy and hard and not chewy at all.
I use two types of chocolate. The chips that don't melt in the oven and regular dark chocolate. I mix the dough with the chips and add the dark chocolate on top. This way you have puddles of gooey chocolate.
chocolate chip cookies
- 225 grams Unsalted butter
- 200 grams brown sugar
- 100 grams white sugar
- 2 eggs
- 180 grams selfraising flour
- 180 grams flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 100 grams chocolate chips
- 100 grams dark chocolate chopped
- flaky seasalt
- Preheat the oven to 210 degrees celcius.
- Cut up the cold butter in cubes and mix with the white and brown sugar until creamy.
- Add the eggs one by one until incorporated.
- Add the 2 types of flour, salt, baking powder and cornstarch. Mix until everything has just blended.
- Finally, add the chocolate chips en mix briefly.
- Take an icecream scoop and place scoops of dough onto a baking sheet. Press some chocolate on each scoop. I could fit 6 cookies on one sheet.
- Bake for 10 minutes. You want the edges to be golden brown. Let them cool off for 5 minutes and then transfer to a wire rack. Sprinkle some flaky seasalt on top and let them cool off. Repeat with the rest (wile chilling the dough in the meantime).
- The cookies harden up a bit after cooling off so wait until that has happened before eating!