Name: Chocolate cookies
Prep time: PT30 minM
Cook time: PT15-18 minM
Total time: 45 min
Yield: 16-18 cookies
Cuisine: Italian
Ingredients: 185g cold butter; 130g white sugar; 130g brown sugar; 8 uova grandi a temperatura ambiente; 00 flour; baking powder; 320g chocolate or chocolate chips; 1 pinch salt

Chocolate chip cookies are a classic American pastry: simple, quick to make, and always irresistible. They have the perfect balance of crispy exterior and soft interior, with chunks of chocolate that melt with the first bite. Just a few ingredients and a few steps are all it takes to bring these fragrant and fragrant cookies to the table, perfect for breakfast, a snack, or a coffee break. A basic recipe to keep on hand, ready to make whenever you crave something delicious.

Step 1

If you decide not to use the chocolate chips, roughly chop the chocolate with a knife, so as to obtain pieces of chocolate of different sizes.

Baker's Tip I prefer to use chocolate! It gives a more beautiful visual effect and the cookies are much richer in chocolate.

Step 2

In the planetarium bowl, whip the butter with the leaf for 2 minutes at medium speed.

Step 3

Add the white and brown sugar and continue working for another 2-3 minutes.

Baker's Tip Clean the edges of the planetarium with a spatula, so that you are sure to incorporate all the butter evenly.

Step 4

Slow down and add the eggs one at a time, stir until amalgamated.

Baker's Tip Do not process the dough more than necessary, so you will avoid incorporating too much air. If the dough is too worked, the biscuits may have a consistency more similar to that of a cake than to that of a biscuit.

Step 5

Combine all the dry ingredients and mix at low speed until they are well incorporated and you can no longer see flour in the dough.

Step 6

Add the chopped chocolate or chocolate chips, at low speed.

Step 7

Form dough balls of about 65g each.

Baker's Tip If you want smaller cookies, the weight should be between 40 and 50g, if you want larger cookies you can push up to 75 - 80g.

Step 8

Place the dough in the refrigerator and let it rest for at least 3 hours, before cooking.

Baker's Tip This step will allow the butter to shrink and will ensure that the cookies, when baked, do not get too large and maintain a certain thickness. This way they will have that typical "American biscuit" effect Once you have reached this stage, you can also freeze the dough balls. To cook them later, simply take them out of the freezer and put them directly in a hot oven.

Step 9

Switch on the oven in 180° static mode. Place the balls in a baking sheet lined with parchment paper, spaced at least 2 cm apart.

Step 10

Bake cookies for 15 - 18 minutes, depending on your oven. The biscuits will be ready once they are golden on the surface.

Baker's Tip Once baked, wait another 10 - 15 minutes before eating the biscuits. These, once baked, complete their cooking at room temperature. If you make smaller cookies, they could bake in less time, but if you make them larger, it could take a few minutes longer.

Chocolate cookies

Ingredients at a glance