Chocolate Chip Cookies
A dessert that leans on melted butter and bread flour. On the table in about 10 minutes.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 8⅛ oz melted butter (2 sticks)
- 11⅝ oz bread flour
- 5 g salt
- 5 g baking soda
- 100-200 g white sugar
- 100-200 g brown sugar
- 1 egg
- ½ oz milk
- 5 g vanilla
- 7⅞ oz 50-70% dark chocolate chips or semi-sweet milk chocolate chips
Make it lactose-friendly
- 230 g melted butter (2 sticks) → plant butter, ghee (mostly lactose-free), or olive oil
- 15 g milk → lactose-free milk, oat milk, or almond milk
- 225 g 50-70% dark chocolate chips or semi-sweet milk chocolate chips → lactose-free milk, oat milk, or almond milk
Steps
- Preheat oven to 375°F
- Mix the flour, baking soda, and salt in a bowl
- Using a mixer or whisk, beat the butter, sugar, eggs, vanilla and milk in a separate bowl for a few mins
- Combine and stir in the dry ingredients, then the chocolate chips
- Use an ice cream scooper or spoon to make uniform balls of cookie dough to the size you like and evenly space them out on a parchment paper lined baking sheet (you may need more than one sheet depending on the size of the cookies)
- Bake in the oven one baking sheet at a time for around 8-10 minutes, taking them out when they start to brown
- Cool for a few minutes then put them on a cooling rack
Nutrition (estimated, per serving)
| Calories | 1261 |
|---|---|
| Protein | 16.5 g |
| Fat | 73.3 g |
| Carbs | 135.5 g |
| Fiber | 8.1 g |
| Sodium | 872 mg |
Source
based.cooking (community recipes, public domain) — unlicense