Classic Chocolate Chip Cookies Recipe by Santy Coy
Cooking Instructions 40 minutes 1 In the bowl of a stand mixer with the paddle attachment, beat the butter for 2 minutes on medium speed. Add the sugar and beat for a further 3-5 minutes. Scrape down the sides of the bowl to ensure all the butter is fully incorporated. 2 Add the egg and beat on low speed until just incorporated. 3 Add dry ingredients and beat on low speed until incorporated. 4 On low speed, add the chocolate chips to combine. 5 Weigh each cookie dough ball to 150 g. 6 Chill in the freezer for at leasr 3 hours before baking. 7 When ready to bake, preheat the oven to 160ºC fan force and line a baking tray with baking paper. Place cookie dough balls onto the tray at least 2 cm apart and bake for 30 minutes until golden on top. 8 Allow to cool for 15 minutes before enjoying. (Try not to be impatient; the cookies need this time to continue cooking at room temperature). 9 Enjoy 10 1 In the bowl of a stand mixer with the paddle attachment, beat the butter for 2 minutes on medium speed. Add the sugar and beat for a further 3-5 minutes. Scrape down the sides of the bowl to ensure all the butter is fully incorporated. 1 In the bowl of a stand mixer with the paddle attachment, beat the butter for 2 minutes on medium speed. Add the sugar and beat for a further 3-5 minutes. Scrape down the sides of the bowl to ensure all the butter is fully incorporated. 2 Add the egg and beat on low speed until just incorporated. 2 Add the egg and beat on low speed until just incorporated. 3 Add dry ingredients and beat on low speed until incorporated. 3 Add dry ingredients and beat on low speed until incorporated. 4 On low speed, add the chocolate chips to combine. 4 On low speed, add the chocolate chips to combine. 5 Weigh each cookie dough ball to 150 g. 5 Weigh each cookie dough ball to 150 g. 6 Chill in the freezer for at leasr 3 hours before baking. 6 Chill in the freezer for at leasr 3 hours before baking. 7 When ready to bake, preheat the oven to 160ºC fan force and line a baking tray with baking paper. Place cookie dough balls onto the tray at least 2 cm apart and bake for 30 minutes until golden on top. 7 When ready to bake, preheat the oven to 160ºC fan force and line a baking tray with baking paper. Place cookie dough balls onto the tray at least 2 cm apart and bake for 30 minutes until golden on top. 8 Allow to cool for 15 minutes before enjoying. (Try not to be impatient; the cookies need this time to continue cooking at room temperature). 8 Allow to cool for 15 minutes before enjoying. (Try not to be impatient; the cookies need this time to continue cooking at room temperature). 9 Enjoy 9 Enjoy 10 10 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 30-minute Gyudon Marinated Chicken adobo Chinese Cabbage Slaw Easy Italian Tomato Bruschetta No Fuss Fruit Salad 30-minute Gyudon Marinated Chicken adobo Chinese Cabbage Slaw Easy Italian Tomato Bruschetta No Fuss Fruit Salad Karonda Pickle Lauki halwa (Greens, beans, gourds) Mango Bell peppers Cucumber Salad with Thyme Vinaigrette Healthiest Mango 🥭 Cheesecake Mango blossom Leftover Chapati (Roti) Ka Halwa (Bachpan Ka Pyar By Mom & Grandma) Asian Cucumber Salad Small Bites Veggies Paneer Pockets Veg Manchurian No Fuss Fruit Salad Karonda Pickle Lauki halwa (Greens, beans, gourds) Mango Bell peppers Cucumber Salad with Thyme Vinaigrette Healthiest Mango 🥭 Cheesecake Mango blossom Leftover Chapati (Roti) Ka Halwa (Bachpan Ka Pyar By Mom & Grandma) Asian Cucumber Salad Small Bites Veggies Paneer Pockets Veg Manchurian No Fuss Fruit Salad