Name: Chocolate Chip Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 2 1/3 cups (300g) all-purpose flour; 1 tsp. baking soda; 2 tsp. cornstarch; 1/2 tsp. salt; 3/4 cup (170g) butter, melted; 1 1/4 cup (250g) brown sugar; 2 eggs; 2 tsp. vanilla extract; 1 1/2 cups (225g) chocolate chips

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You think you made all the awesome cookies you can think of and then you realize – there is one missing?! How can that be? There is no recipe for classic chocolate chip cookies on this blog. Unbelievable :)

Chocolate Chip Cookies | Bake to the roots

This has to be fixed immediately. It’s really a shake you haven’t seen a chocolate chip cookie recipe on this blog until now… OK – I have to admit that I’m much bigger fan of the stuffed cookies, for example my Nutella Stuffed Chocolate Cookies – they are awesome. But nonetheless, I cannot say no to a regular chip cookie, since I’m a huge cookie fan… as you all know ;)

Anyways. It’s a classic – now and forever. At least in the U.S. Here in Germany probably not so much. What is it here? The “Butterkeks” (Shortbread Cookie)? Dunno, – probably. Maybe you can tell me in the comments down below – would be really interesting to know… also for other countries :)

Like every other good cookie – these here should not be baked for too long. They have to be crunchy on the edges, but still a bit soft in the center when you take them out of the oven. While they are cooling down, they get firm, less soft. If you bake them too long, you will end up with dry and crumbly cookies. You don’t want that ;) So keep an eye on the first batch you are baking and adapt the times for the next round baking. Every oven works a bit different :)

INGREDIENTS / ZUTATEN

(about 20 cookies)

2 1/3 cups (300g) all-purpose flour
1 tsp. baking soda
2 tsp. cornstarch
1/2 tsp. salt
3/4 cup (170g) butter, melted
1 1/4 cup (250g) brown sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups (225g) chocolate chips

(ca. 20 Cookies)

300g Mehl (Type 405)
1 TL Natron
2 TL Speisestärke
1/2 TL Salz
170g Butter, geschmolzen
250g brauner Zucker
2 Eier
2 TL Vanille Extract
225g Schokoladendrops

Chocolate Chip Cookies | Bake to the roots

DIRECTIONS / ZUBEREITUNG

1. Mix the flour, baking soda, cornstarch and salt. Set aside. Melt the butter and let cool down a bit.

2. In a large bowl mix the sugar with the melted butter until well combined. Add the eggs one by one and mix well in between. Add the flour mixture and mix until just combined. Fold in the chocolate chips. Place the dough in the fridge for 45-60 minutes.

3. Preheat the oven to 350°F (175°C). Line two baking sheets with baking parchment. Make about 20 balls out of the dough and place on the baking sheets – leave enough space in between, cause they spread a lot. Bake for 12-14 minutes – the edges should be baked and crisp, the center center should be still a bit soft. Take out of the oven and let cool down on the baking sheets until you can move them, then let cool down completely on a wire rack.

1. Das Mehl mit Natron, Stärke und Salz vermischen und zur Seite stellen. Die Butter schmelzen und etwas abkühlen lassen.

2. Den braunen Zucker mit der geschmolzenen Butter in einer großen Schüssel verrühren. Die Eier nacheinander zugeben und jeweils gut unterrühren. Die Mehlmischung zugeben und nur kurz unterrühren. Die Schokoladendrops unterheben und den Teig dann für 45-60 Minuten in den Kühlschrank stellen.

3. Den Ofen auf 175°C (350°F) vorheizen. Zwei Backbleche mit Backpapier auslegen. Aus dem Teig etwa 20 Bälle formen und auf die Backbleche setzen – genug Platz dazwischen lassen, weil die Cookies einiges auseinanderlaufen. Für 12-14 Minuten backen. Die Cookies sollten an den Rändern gut gebacken sein – in der Mitte dürfen sie aber noch etwas weich sein. Aus dem Ofen nehmen und auf den Blechen etwas abkühlen lassen, dann auf einem Kuchengitter komplett abkühlen lassen.

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Here is a version of the recipe you can print easily.

Chocolate Chip Cookies

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Author: Bake to the roots
Prep Time: 15
Cook Time: 14
Total Time: 90
Yield: 20 1x

Print Recipe

Ingredients

Scale

2 1/3 cups (300g) all-purpose flour
1 tsp. baking soda
2 tsp. cornstarch
1/2 tsp. salt
3/4 cup (170g) butter, melted
1 1/4 cup (250g) brown sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups (225g) chocolate chips

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Instructions

Mix the flour, baking soda, cornstarch and salt. Set aside. Melt the butter and let cool down a bit.
In a large bowl mix the sugar with the melted butter until well combined. Add the eggs one by one and mix well in between. Add the flour mixture and mix until just combined. Fold in the chocolate chips. Place the dough in the fridge for 45-60 minutes.
Preheat the oven to 350°F (175°C). Line two baking sheets with baking parchment. Make about 20 balls out of the dough and place on the baking sheets – leave enough space in between, cause they spread a lot. Bake for 12-14 minutes – the edges should be baked and crisp, the center center should be still a bit soft. Take out of the oven and let cool down on the baking sheets until you can move them, then let cool down completely on a wire rack.