Easy Chocolate Chip Cookie | MASTERCLASS | Soft, Chewy & Gooey Inside!

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.

Mix together 250g all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.

In another bowl, mix 250g cold butter with 100g white sugar and 100g brown sugar until well incorporated.

Add 1 tsp vanilla extract and mix until just combined.

Add 1 large egg and mix until just combined, forming a dough without overmixing.

Gently fold in 100g chocolate chips and 100g chocolate chunks without overworking the dough.

Scoop out 70 to 80 grams of dough and gently form into balls without over pressing.

Top each dough ball with extra chocolate chips for a bakery look.

Freeze the dough balls for at least 1 hour (up to 3 months).

Place the frozen dough balls on a tray lined with parchment paper or a silicone mat.

Bake at 180°C (350°F) for 17 to 20 minutes.

Cooking Techniques

Equipment Needed

Allergens