Who can resist the allure of a perfectly baked chocolate chip cookie? These homemade dark chocolate chip cookies are a guaranteed crowd-pleaser, offering a delightful blend of soft, crumbly texture and rich chocolate flavor that will tantalize your taste buds and warm your heart.
Ingredients
- 1/2 cup (120g) butter, softened at room temperature
- 1/3 cup (70g) muscovado or brown sugar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract or vanilla powder
- 1 whole egg, room temperature
- 1 1/4 cups (150g) 00 flour
- 1 cup (100g) oat flour or crushed corn flakes
- 1 1/2 teaspoons (5g) baking powder
- 1/2 teaspoon (2g) baking soda
- Pinch of salt
- 1 cup (150g) dark chocolate chips or pieces
Step-by-Step Instructions
- In a large mixing bowl, use an electric mixer to cream the softened butter with both sugars until light and fluffy.
- Add the room temperature egg and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
- Sift together the 00 flour, oat flour (or crushed corn flakes), baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Cover the dough with plastic wrap and refrigerate for 2 hours to allow the flavors to meld and the dough to firm up.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and form into walnut-sized balls, approximately 25g each.
- Place the cookie balls on the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let cool completely on the baking sheet before transferring to a serving plate or storage container.
Nutritional Information
- Calories: Approximately 120 per cookie
- Protein: 2g
- Carbohydrates: 15g
- Fat: 7g
- Sugar: 8g
Cooking Time
- Prep Time: 15 minutes
- Chilling Time: 2 hours
- Baking Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 18-20 cookies
Cooking Tips and Tricks
- Use room temperature ingredients for better mixing and consistency.
- Chill the dough to prevent spreading and enhance flavor development.
- Use a cookie scoop for uniform cookie sizes.
- Don’t overbake; cookies will continue to set as they cool.
- For extra richness, use high-quality dark chocolate chips.
Variations and Substitutions
- Replace dark chocolate chips with milk or white chocolate
- Use gluten-free flour blend for a gluten-free version
- Add chopped nuts like walnuts or pecans
- Substitute part of the flour with almond flour for a nuttier taste
- Use coconut sugar for a deeper caramel flavor
Frequently Asked Questions
Q1: Can I freeze the cookie dough? Yes, you can freeze the dough for up to 3 months. Wrap tightly in plastic wrap and store in a freezer bag.
Q2: How long will these cookies stay fresh? Stored in an airtight container, these cookies will remain fresh for 5-7 days at room temperature.
Q3: Can I make these cookies vegan? Substitute the egg with a flax egg and use vegan butter or coconut oil.
Q4: Why should I chill the dough? Chilling helps prevent spreading, concentrates flavors, and improves texture.
Q5: Can I use whole wheat flour? Yes, but replace only half the flour to maintain the cookies’ soft texture.
Storage and Make-Ahead Tips
- Store in an airtight container at room temperature for up to a week
- Freeze baked cookies for up to 3 months
- Refrigerate dough for up to 3 days before baking
- For best results, bake cookies from chilled dough
Enjoy these delectable dark chocolate chip cookies – a perfect treat for any occasion!
