- 1/2 cup unsalted butter (115 gram)
- 3/4 cup dark brown sugar, packed (170 gram)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sugar (170 gram)
- 12 ounce dark chocolate droplets, chips or chunks (340 gram)
- We used Belgian “Callebaut” chocolate droplets for this.
- 2 1/4 cup all-purpose flour (600 gram)
- 3/4 teaspoon baking soda
- 1 teaspoon salt
Kitchen equipment needed
- 2 large bowls
- Oven + baking tray
- Parchment paper
- Cooling rack (very important!)
- Small saucepan
- Wooden spoon
! We used a regular size oven for this recipe, which means that we baked the cookies in two batches.
Preparation — 10 minutes
PRE-HEAT your oven to a temperature of 375 degrees celsius or 190 degrees celsius. LINE the baking sheet with parchment paper and set aside. SLOWLY melt 1/2 cup (1 stick) of butter in the small saucepan. Turn the heat off right before the butter has completely melted, you don’t want it to be very hot.
WHISK 3/4 cup dark brown sugar with 3/4 cup regular sugar together with the two large eggs, the melted butter and 1 teaspoon of vanilla extract together in one of the large bowls. WHISK 2 1/4 cups of all-purpose flour with 3/4 teaspoon baking soda and a pinch of salt until smooth.
POUR the dry ingredients into the large bowl containing the wet ingredients and stir together using the wooden spoon. Don’t over mix! Gently stir in the chocolate droplets, chips or chunks.
Baking the chocolate chip cookies — 20 minutes
SCOOP heaping tablespoons of chocolate chip cookie dough onto your hand. It’s best to wet your hands slightly, because the dough is very sticky. ROLL the dough in your hands into a ball and place them onto the baking sheet about 2 inches apart, depending on the size of your chocolate chip cookie dough ball.
BAKE the chocolate chip cookies golden brown for 12 – 15 minutes, depending on how chewy you’d like the cookies to be. Longer baking time = more crunchy cookie. After baking, transfer the chocolate chip cookies onto your cooling rack to cool off to room temperature. These cookies can be stored in a tightly sealed container for a maximum of 5 days. Enjoy!