Chocolate Chip Cookies



Chocolate chip cookies are fragrant cookies, unique in taste and in their typical "drop" shape, which also recalls the characteristic of the dough enriched with dark chocolate chips.
Here's a trick to keep the chips intact during baking: it is sufficient to put them in the refrigerator to cool for half an hour before incorporating them into the dough, so they won't melt.
Their shape makes chocolate chip cookies perfect as dunking cookies in milk for breakfast but not only: these delicious cookies are also great to enjoy in the afternoon with a good cup of tea and other delights like butter cookies or spoon cookies, or those without butter but with lots of delicious chocolate.
Prepare plenty of chocolate chip cookies because one leads to another!
And for breakfast, also try our chocolate chip cake, fluffy and tasty!

Ingredients for 40 cookies
Dark chocolate chips 3.5 oz (100 g)
Flour 00 4 cups (500 g)
Eggs 2
Brown sugar 1 cup (200 g)
Vanilla bean 1
Baking soda ½ tsp (3 g)
Fine salt 1 pinch
Butter 6.3 oz (180 g) - (softened)

How to prepare Chocolate Chip Cookies

To make chocolate chip cookies, start by refrigerating the dark chocolate chips so they are cold when you add them to the dough (this way they won't melt during baking). Place softened butter in pieces in a mixer fitted with a whisk, add sugar 1 and a pinch of salt, start mixing to get a cream. Incorporate whole eggs 2 and then replace the whisk with the paddle and add sifted flour 3,

activate the paddle to mix the powders then flavor with the seeds from the vanilla bean 4, add baking soda 5, mix the mixture and finally add the cold chocolate chips 6.

Transfer the dough onto a lightly floured pastry board 7 and give it the shape of a flat loaf, wrap it with plastic wrap 8 and let it firm up in the refrigerator for at least 30 minutes. After the resting time, take the loaf and divide it into small logs 9

from these, obtain 40 small pieces, to each give first a spherical shape by rolling them between your hands 10 then flatten them and create the typical drop shape 11. Transfer the cookies to a tray lined with parchment paper and put them back in the refrigerator for about 30 minutes 12, this will ensure they maintain their shape during baking.

Then proceed with the baking (several batches may be necessary): transfer the cookies to a baking sheet lined with parchment paper 13 and bake the cookies in a preheated static oven at 355°F for 15 minutes (or in a convection oven at 320°F for 10 minutes). Once baked, remove the chocolate chip cookies 14 and let them cool on a rack 15.

How to store

Store the cookies in a tin box for up to 5 days. It's possible to freeze the dough in the freezer and then thaw it in the refrigerator when needed.


The die-hard chocolate lovers can replace some of the flour with cocoa to create a chocolate version.