café tonia

I feel like everyone has their own take on the classic chocolate chip cookie. I’ve tried many recipes over the years, but this one is by far my new favorite!
While many chocolate chip cookie recipes have a crisp, flat texture and rich brown butter flavor, my recipe takes a different approach. Instead of prioritizing the intense butteriness, I focus on achieving a soft, melt-in-your-mouth texture with a more subtle butter flavor.
I was craving this kind of soft chocolate cookie, and they turned out exactly how I wanted – the recipe is super simple, you don’t even need to let the dough chill before baking.

I hope you’ll give this recipe a try and love is as much as I do!

Instructions

1. Preheat your oven to 175°C and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and brown & vanilla sugar until light and fluffy, for about 3-4 minutes.
3. Add the eggs one at a time and mix until well combined. Then add the vanilla extract and continue stirring until everything is well mixed.
4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
5. Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined.
6. Gently fold in the chocolate chips.
7. Roll about 2-3 tablespoons of dough into a ball (you don’t need to flatten them) and place onto the prepared baking sheet, leaving enough space between each cookie for spreading.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. the centers should still be soft.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
   
   And enjoy! 🤎🍪