The Cookie That Breaks Then Melts
Ingredients
Dough
unsalted butter (softened)
115 g
granulated sugar
100 g
brown sugar
100 g
large egg
1 piece
all-purpose flour
250 g
baking soda
5 g
salt
3 g
vanilla extract
5 ml
chocolate chips
150 g
Instructions
Prepare ingredients
Bring butter to room temperature and measure all dry ingredients.
Cream butter and sugars
Beat softened butter with granulated and brown sugar until light and fluffy.
Add egg and vanilla
Mix in the egg and vanilla extract until fully combined.
Add dry ingredients
Gradually fold in flour, baking soda and salt until a soft dough forms.
Fold in chocolate chips
Gently stir chocolate chips into the dough.
Shape cookies
Scoop dough into 12 equal balls and place on lined baking sheet.
Bake
Bake at 180°C for 10-12 minutes until edges are golden but centers still look slightly underdone.
Cool cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Original recipe
Storage
Store in airtight container. Cookies stay chewy for 2 days at room temp.
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