These are my favorite quick and easy chocolate chip cookies. I have baked them hundreds of times and they never fail me. So here’s my go-to chocolate chip cookie recipe:
Ingredients (for about 30-35 cookies):
300 gram bitter sweet chocolate, chopped into coarse pieces
250 gram of butter, room temperature
125 gram of coarse brown sugar
125g of white surgar
350 gram of fine flour
2 pinches of salt
2 medium sized eggs
1 packet of vanilla sugar
1 teaspoon baking powder
1/2 teaspoon natron
Preparation (20 minutes preparation, 90 minutes rest, 13-15 minutes baking):
Mix the butter with the sugar, the vanilla sugar and the salt for about 4 minutes until mass gets foamy and clear. Add the eggs and continue mixing for about a minute. Finally, add the flour along with the baking powder and the natron (baking soda) and fold it into the mass until an even dough develops.
Fold in about 3/4 of the chocolate and put the dough in a fridge for about 90 minutes (the cooler the dough is, the thicker the cookies stay while baking).
Preheat the oven to 190° Celcius (without air circulation).
Take the dough out of the fridge and form little balls of about 2-3 centimeters diameter (they don’t have to be perfect). Put them on a baking parchment with enough space in between (3-4 centimeters at least) and flatten them a bit with a spoon. Top the flattened cookies with the leftover chocolate pieces to your liking.
Bake the cookies for 13-15 minutes. Make sure they do not get too brown, so they don’t dry out. Take the cookies out of the oven, let them cool down – and enjoy!