Chocolate chip cookies/chocolate chip cookie recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Cream together 135 g brown sugar and 100 g granulated sugar with softened or melted butter.

Add 2 large eggs one at a time, mixing well after each addition.

Add 1 teaspoon of vanilla extract and mix until incorporated.

In a separate bowl, combine 300 g all-purpose flour, 1 teaspoon baking powder, 2 teaspoons corn starch, and 1 teaspoon salt.

Pour the dry ingredients into the wet mixture and mix until just combined, being careful not to over mix to avoid tough cookies.

Fold in 180 to 200 g chocolate chips until evenly distributed.

Scoop small balls of dough onto parchment paper, spacing them about 2 inches apart.

Visualize the size of the finished cookie when placing the dough balls, as they will flatten while baking.

You can make 36 to 40 cookies from this dough.

Store any leftover dough in the fridge for about 3 days or in the freezer for a few months.

Cooking Techniques

Equipment Needed

Allergens