Chocolate chip cookies
The base of this recipe is one I got from Annelise, a pastry chef working on the island of Nevis. She says it’s inspired by the standard Hershey’s chocolate cookie recipe, with a few minor tweaks.
This recipe makes about 20 cookies (~35 g dough per cookie). A stand mixer works best, but you can definitely mix it by hand as well.
There are two lists of ingredients below. The first (Annelise’s) uses white and brown sugar and makes a crisper cookie. The second uses only light brown sugar, a bit more flour and more chocolate, and makes a chewier cookie. The method is the same for both; the only difference is that chilling the dough is optional for the first and recommended for the second.
If you want to use a different brown sugar, dark brown sugar works too. Plain white sugar on its own is not recommended for the second version.
- baking sheet or rack
- baking paper
- a glass (optional, for round cookies)
- 170 g chocolate chips
- 150 g flour
- 125 g butter
- 100 g white sugar
- 45 g brown sugar
- 1 egg
- 6 g vanilla essence
- 2.5 g salt
- 2.5 g baking soda
- 200 g chocolate chips
- 180 g flour
- 125 g butter
- 200 g (light) brown sugar
- 1 egg
- 1 teaspoon vanilla extract or vanilla flavouring
- pinch of salt
- 1 teaspoon baking soda
- cut the butter in cubes and let it come to room temperature so it is soft
- mix the sugar(s) with the softened butter and the vanilla
- add in the egg and mix
- sieve the flour together with the baking soda and the salt
- add in the flour and mix for a short while until a dough is formed
- add in the chocolate chips and mix briefly
- (optional) cover and put in the fridge overnight (one hour will do if you’re in a hurry); chilling gives a thicker, chewier cookie with a deeper flavour, skipping it gives a flatter, crisper cookie; it is recommended for the chewier version
- preheat the oven to 170 °C
- scoop out a spoonful of dough on a baking tray lined with baking paper, leaving space as the dough will spread; alternatively, weigh the dough into balls of 35 g for more consistent cookies
- (optional) press some extra chocolate pieces into each cookie
- bake for 20 minutes or until golden brown
- for extra round cookies, flip a glass upside down over the cookie when it comes right out of the oven and is still soft, and swirl the cookie around with the glass
- if some cookies melted together, cut and separate them
- allow to cool on a rack
- transfer to an airtight container, or freeze