How to make Bakery-Style Chocolate Chip Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be healthier, while chocolate bars can be cut into chunks for a cost-effective option.

nuts

🥗Healthier: seeds

💰Cheaper: none

Seeds provide a nut-free alternative for those with allergies.

Melt 175 g of butter and let it cool.

Add 200 g of light brown sugar and 125 g of white sugar to the melted butter and mix for 1-2 minutes.

Add 1 egg, 1 egg yolk, and 1 teaspoon of vanilla extract to the mixture and mix for 2-3 minutes until lighter in color and increased in size.

In a separate bowl, combine 275 g of plain flour, a good pinch of salt, and 0.5 teaspoon of baking soda.

Add the dry ingredients to the wet mixture and mix until combined.

Add 300 g of chocolate chips (100 g each of milk, white, and dark chocolate) to the dough and mix with a spatula or spoon until evenly distributed.

Use a tablespoon to scoop out the dough, rolling it into balls, and place about six on a baking tray lined with greaseproof paper, leaving space between them.

Preheat the oven and bake the cookies for 12-13 minutes for chewy cookies or 15 minutes for crispier cookies.

Once baked, let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens